Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/10/2023 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Walk in Cold holding unit @ food service 39.7
Walk in Freezer @ food service 12.3
Produce Walk in Cold holding unit 38.4
Ice Cream Walk in Freezer 3.6
Walk in Meat Cold holding 35.8
Dairy Walk in Cold holding unit 37.5
Deli meat/salad Cold holding case @ retail 40.1
Deli meat cold holding @ preparation 39.8
Standing cold holding @ preparation 40.1
Standing freezer @ preparation 13.4
Standing freezer #2 @ preparation 11.3
Standing TCS cold holding bar @ preparation 39.7

Food Temperatures


Description Temperature State Of Food
ham deli meat @ deli case 41
roast beef deli meat @ deli case 41
turkey deli meat @ deli case 40
cole slaw @ deli case 40
roasted chicken salad @ deli case 40
chicken salad @ deli case 40
salmon cakes @ deli case 23
cabbage @ makeshift food preparation 40
noodles @ Asian cold holding 39
ribs @ standing food preparation 43
shrimp @ meat department retail 42
pulled pork @ standing food preparation 42
chicken tenders @ standing food preparation 43
tuna @ sushi 40
Shrimp @ sushi 43

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink -food service 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

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 Employee was observed to be outside the food preparation area and was observed to take a drink from personal drink. Employee went back into the food preparation area to handle grocery cart in the food preparation area. Employee did not wash their hands after drinking personal drink and coming back into the food preparation area. Priority (P) 0
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 Two of the deli meat slicers were observed to have excessive amount of buildup on push plates, upper lips, and deli meat slicer blade. The can opener blade was observed to have excessive amount of buildup and dried food residues. Cole slaw chopper plate and bowl was observed to have excessive amount of buildup and dried food residues. The makeshift cutting board around the bolts that secure the board to the table were observed to have excessive amounts of buildup and dried food residues. Priority (P) 0
14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions out Employee was observed to be washing tea containers, employee did not sanitize the containers after washing. Employee was observed to wipe out with paper towels after washing. Person in charge had employee rewashing, rinse and sanitize the tea containers and set on drain board for air drying at the time of inspection. Priority (P) 0
19,20 safe temperature holding in 0
19,20 19 Hot holding temperature in 0
19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods out The scramble eggs, sausage and gravy at the hot holding bar in the food service area had an internal temperature of 111-113 degrees F. Person in charge voluntary removed and discarded in the trash the foods referenced in the violations. Priority (P) 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 The deli meats (turkey ham and roast beef) in the small grab and go cold holding unit at deli area was observed to have internal temperature of 48-50 degrees F. The temperature control for safety cut foods (canalope, watermelon, strawberries, honey due and cottage cheese, and yogurt) at the salad bar was observed to have internal temperature of 45-50 degrees F. Person in charge voluntary removed and discarded in the trash the foods referenced in the violations. 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 All the cutting boards in the food service area, and produce area used for food preparation were observed to be heavy scored. Priority (P) 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 0 45 100
Priority (P) 49 6 43 87
Priority Foundation (PF) 39 0 39 100