Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
11/13/2023 | High Risk Food Retail | No | No |
Description | Temperature |
---|---|
Deli Display Cooler | 30F |
Deli Walk-in Cooler | 34F |
Produce Walk-in Cooler | 36F |
Meat Walk-in Cooler | 34F |
Meat Walk-in Freezer | -9F |
Grocery Walk-in Freezer | -10F |
Seafood Walk-in Freezer | -2F |
Meat/Seafood Display Cooler | 37F |
Bakery Walk-in Freezer | -10 |
Dairy Walk-in Cooler | 37F |
Retail TCS Coolers | 33 to 37F |
Retail Freezers | -3 to -1F |
Retail Turkey Freezer | -14F |
To Go Order Freezer | -1F |
Description | Temperature | State Of Food |
---|---|---|
Fried Chicken Pieces x 2 | 34 and 41F | |
Rotisserie Chicken x 2 | 41 and 42F | |
Rotisserie Chicken x 2 | 155 and 165F | |
Raw Ground Sirloin | 41F | |
Raw Pork Chops | 41F | |
Raw Whole Salmon | 35F | |
Raw Gulf Shrimp | 38F | |
Raw Chicken Breast | 41F | |
Leafy Greens x 2 | 40 and 41F |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
3 Compartment Sink (Deli) | 200 | Kay Quat 2 | |||
Sanitizer Bottle (Deli) | 200 | Kay Quat 2 | |||
Sanitizer Bottle 2 (Deli) | 200 | Kay Quat 2 | |||
Sanitizer Bottle (Bakery) | 200 | Kay Quat 2 | |||
3 Compartment Sink (Meat) | 250 | Kay Quat 2 | |||
3 Compartment Sink (Produce) | |||||
Commerical Dishwasher | 162F |
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
01 PIC present, Knowledgeable, Duties | in | 0 | |||
01 0080-04-09-.02(1)(b) Demonstration of knowledge | out | Observed employees not able to speak to sanitizer testing inside the deli, meat, and produce departments. PIC inside the Produce department was using 'Chlorine Test Strips' for 'Quat Sanitizer'. **Observed PIC inside the produce department was not able to speak to thermometer calibration. | Inspector spoke to sanitizer testing and differences between 'chlorine' (fruit wash) sanitizer and 'Quat' sanitizer for utensils. **Inspector calibrated probe thermometer with PIC inside the Produce Department. | Priority Foundation (PF) | 0 |
13 Food separated and protected | in | 0 | |||
13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times | out | Observed raw Conecuh stored in contact/beside RTE Smoked Sausage inside the retail meat cooler. | PIC placed a divider between the 2 meats to deter contamination. | 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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance | out | Observed heavy amounts of black organic matter growing inside meat ice maker. (see pics) | Core (C) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 11 | 89 | 89 | |||||||||||||||||||||||||
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