Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
11/20/2023 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Prep Cooler (Deli) 40
Deli Meat & Cheese Display Cooler 38
Fresh Meat & Seafood Display Cooler 36
Dairy Walk In Cooler 36

Food Temperatures


Description Temperature State Of Food
Scrambled Eggs 170
Sausage Patties 142
Gravy 140
Hasbrown Casserole 139

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 Bay Sink (Deli) 300
3 Bay Sink (Produce) 300
3 Bay Sink (Meat) 400
Automatic Dishwasher 183

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
16,17,18 cooking, reheating, cooling in 0
16,17,18 18 Cooling time and temperature in 0
16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. out Observed two containers of meatloaf stored in the double door cooler out of temperature from the previous day of cooking to cooling, meatloaf temperature checked at 55'-66' Product discarded during 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 Observed chicken salad in bulk gray container that was previously prepared and put together early in the work morning out of temperature located in the walk in cooler, the chicken salad was temperature checked at 56' Priority (P) 1
42,43 Single service & gloves in 0
42,43 43 Gloves properly used in 0
42,43 0080-04-09-.03(3)(d)5 Single-use gloves shall be used for only one task and discarded when damaged or task has changed. out Priority (P) 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 Observed employee using paper towels as cutting surface while cutting/slicing RTE veggies Employee removed paper towels and started using stainless steel surface for cutting/slicing. Priority (P) 0
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary out Observed excessive webbing build up on ceiling and walls located in the stockroom at the produce prep room department. Observed excessive spillage build up on floor inside dairy walk in cooler. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 14 86 86
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 4 45 91
Priority Foundation (PF) 39 0 39 100