Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
10/10/2023 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Retail refrigerated temperatures at or below 41F
Frozen temperatures at or below 10F

Food Temperatures


Description Temperature State Of Food
Deli Rotisserie chicken 169
Salisbury steak 151
Rotisserie chicken 37

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 bay deli Kay Quat II
3 bay produce
3 bay meat Kay Quat II

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
04,05 Hygiene in 0
04,05 4 Eating, Drinking, or Using Tobacco in 0
04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas out Open Bottled water observed on the food prep table in the deli, open bottled water observed in the meat cooler above food product, open Little Debbie cake observed in the produce cooler on rack above food product. Priority (P) 0
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out The cuber and grinder in the meat room observed to have prior day use build up at time of inspection, not properly cleaned and sanitized. Priority Foundation (PF) 0
14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined out No sanitizer observed to be available for the 3 bay sink in the produce prep room at time of inspection. Priority Foundation (PF) 0
21,22 Date & Time for food safety in 0
21,22 21 Date Marking and Disposition in 0
21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F out Meat Room: Deli ham use by 10/04, Deli cheese use by 08/27, Deli slice chicken use by 10/08 and Deli turkey use by10/03 observed at time of inspection, date marking requirements discussed, discard discussed. Products that were observed to be past the use by date were discarded during the inspection. Priority (P) 0
32 Approved thawing methods in 0
32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. out Container of frozen pork bar b que observed to be thawing in the sink in standing cold water, proper thawing methods discussed including under refrigeration, under continuous running cold water or as a cook method. Core (C) 0
37 Personal Cleanliness in 0
37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. out Meat room employee observed to not be wearing hair restraint or beard restraint at time of inspection. 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 White block cutting board in the deli and produce room observed to be scored at time of inspection. Priority (P) 0
44,45 45 Warewashing facilities installed, maintained, and used; test strips in 0
44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. out No test kits available to verify the PPM of the sanitizer in use observed at time of inspection. Priority Foundation (PF) 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 Deli: Prior day use build up on the wrapper and deli prep table observed at time of inspection, not properly cleaned. Produce: Prep table white block under side heavily soiled at time of inspection. Meat: The back side of prep adjacent to the meat cutting table observed to have build up. Core (C) 0
47,48,49 Plumbing in 0
47,48,49 48 Plumbing installed; backflow devices in 0
47,48,49 0080-04-09-.05(2)(b)3 Air gap sufficient between water supply outlet and flood rim level out The deli 3 bay sink observed to have the drain line in the drain at time of inspection, no air gap provided to prevent potential backflow. The pluming line was raised approximately 3 inches to provide an air gap during the inspection. Priority (P) 0
50 Toilet facilities; constructed, supplied, cleaned in 0
50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. out No covered waste receptacles available in the women's customer or employee restroom at time of inspection. Core (C) 0
50 0080-04-09-.06(5)(h) Toilet room cleaning frequency out The toilets in the men's customer and employee restroom observed to be soiled at time of inspection. Core (C) 0
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(5)(a) Maintained in good repair out Oil leakage on the cole slaw maker observed at time of inspection, not properly maintained. Core (C) 0
51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary out The deli hood vent observed to have build up at time of inspection, not properly cleaned. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 28 72 72
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 7 38 84
Priority (P) 49 4 45 91
Priority Foundation (PF) 39 3 36 92