Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
11/13/2023 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Deli meat cold holding 42.3
Walk in Cold holding @ food service 39.5
Walk in Cold holding @ meat department 37.6
Walk in Cold holding @ produce department 40.9
Walk in Cold holding @ seafood department 38.7
Walk in Cold holding @ bakery 39.2
Walk in Cold holding @ Back Storage Raw Chicken 38.9
Walk in Freezer @ food service 2.3
Walk in Freezer @ grocery 6.0
Walk in Cold holding @ dairy 37.5
Walk in Freezer @ meats 1.7

Food Temperatures


Description Temperature State Of Food
Whole chicken @ food service 190
ham deli meat @ food service drawer 37
Slice deli meat roast beef @ food service drawer 39
chopped lettuce @ makeshift food service 40
fried chicken @ hot holding 161
Pork roast @ hot holding 160
Sliced tomatoes #1 @ makeshift food service 40
oysters @ seafood display case 41.1
sliced watermelon @ produce preparation 42

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink @ food service 200 Q-San 10
Three compartment sink @ bakery 200 Q-San 10
Three compartment sink @ meat department 200 Q-San 10
Three compartment sink @ seafood 200 Q-San 10
Three compartment sink @ produce 200 Q-San 10
Automatic Dish Machine 162.3

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out The underside of the cutting boards at the makeshift/preparation station was observed to have liquid white substance pooling under the boards. Person in charge voluntary removed these cutting board and washed, rinsed and sanitized these boards during the inspection. Employee was observed to clean liquid white substance on the clean in place makeshift/preparation station during the inspection. Priority (P) 0
19,20 safe temperature holding in 0
19,20 20 Cold holding temperature in 0
19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods out Spinach at front preparation makeshift unit had an internal temperature of 46 degrees F. Cantaloupe and honey dew cut melons at the back food service preparation area had an internal temperature of 50 to 54 degrees F. Tuna at self-serve salad bar had an internal temperature of 47 degrees F. Ham and roast beef at back food service preparation area had an internal temperature of 54 degrees F. Person in charge voluntarily discarded the foods referenced in the violation in the trash during the inspection. Priority (P) 0
30,31 Food temp controls in 0
30,31 30 Proper cooling methods, adequate equipment for temperature control in 0
30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) out Temperature control for safety deli meat sandwiches were observed to be stacked on speed rack in food service walk in cold holding unit. Pasta salad prepared with ambient temperature ingredients was observed to be doubled stacked with a tight-fitting lid while in the cooling process at the food service walk in cold holding unit. Person in charge removed these items from being double stacked and placed food referenced in the violation in the food service walk in freezer. Priority Foundation (PF) 0
40,41 Utensils in 0
40,41 41 Utensils, equipment, and linens; stored, dried, and handled in 0
40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining out Several metal bowls and rotisserie bars were observed to be wet stacked on the clean ready to use dish rack near the automatic dish machine. Core (C) 0
44,45 Utensils and equipment in 0
44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used in 0
44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable out Several of the cutting boards in the food service, produce, meat department and seafood preparation area were observed to be heavy scored. Priority (P) 0
44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance out All three deli meat slicers in the food service area were observed to have sticker residues on the front of the slicer near the knobs. Core (C) 0
44,45 45 Warewashing facilities installed, maintained, and used; test strips in 0
44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. out Employee was observed to have dirty dishes in sanitizing area of the three-compartment sink, employee removed dirty dishes from the sanitizing drain board and did not wash three compartments sink (wash rinse and sanitize area) before engaging in washing, rinsing and sanitizing a cutting board. Core (C) 0
46 Non-food contact surfaces clean in 0
46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. out The feet of the deli meat slicers were observed to have excessive amount of dried food residues and build up. Several of the pull-out drawer for the makeshift/preparation stations were observed to have excessive amounts of dried food residues and build up in between the door slides and metal bar. Excessive amount of dried food residue and build up in the upper corners of the bottom part of the band saws at the meat department. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 17 83 83
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 4 41 91
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 1 38 97