Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
01/04/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Retail Meat Cooler in Deli 38 F
Walk in Cooler Deli 38 F
Stand up Freezer in Deli 3 F
Fresh Retail Meat Cooler 38 F
Walk in Milk Cooler 38 F
Grocery Freezer -7 F
Walk in Produce Cooler 40 F
Walk in Meat Cooler 38 F

Food Temperatures


Description Temperature State Of Food
Bone in Chicken 204 F
Sausage Patties 136 F
Eggs 164 F
Hash Brown Casserole 154 F
White Gravy 162 F
Chicken Salad 40 F
Potato Salad 40 F
Rotisserie Chicken 40 F
Baked Beans 191 F

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 Compartment Sink Deli 200 Chem Star 75 F
3 Compartment Sink Meat Room Chem Star Not Set up
3 Compartment Sink Produce Chem Star Not Set up

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
06,07 Hand Hygiene in 0
06,07 6 Hands Clean and Properly washed in 0
06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... out Observed employee in deli with gloves on pulling food from warmer then with gloves on pulling up pants, then removing the gloves and taking the food to wrap in plastic without washing hands or placing on new gloves before doing so. 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 Observed dried food on food probe thermometer in deli at time of inspection, not properly cleaned after use at time of inspection. Priority Foundation (PF) 1
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out Observed cheese deli slicer with dried cheese on the blade from previous day's use, not properly cleaned and sanitized from day before. Observed dried old meat on the inside of the ban saw wheel around the blade in the meat room from previous day's use, not cleaned and sanitized after use. When employee removed the Auger head from meat grinder dried old meat was observed on the head from previous day's use not properly cleaned and sanitized. Observed vegetable chopper in produce room washed and air drying with dried food on blades and chopper head, not properly cleaned and sanitized. Priority (P) 1
37 Personal Cleanliness in 0
37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry out Observed meat supervisor in meat room with several brackets on wrist while handling meat at time of inpsection. Core (C) 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 Observed employee in meat department with a beard and no beard guard at time of inpsection. Core (C) 0
44,45 Utensils and equipment in 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 Observed a black residue on the drain board of the 3 compartment sink where clean dishes were stored in the produce department 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 Observed a significant leak underneath the 3 compartment sink in the meat room at time of inspection. Core (C) 0
53 Ventilation, lighting, and designated areas used in 0
53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored out Observed covered drinks being stored under shelves at the entrance of the deli with plastic utensils, napkins and containers. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 15 85 85
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 5 40 88
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 1 38 97