Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
03/21/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Pizza Makeshift @ food service 32.3
Deli meat retail display @ food service 38.1
Deli meat Standing cold holding @ food service 39.2
Makeshift @ food preparation 42.3
BBQ standing cold holding @ food service 41.6
Walk in freezer -bakery 13.2
Walk in cold holding @ food service 38.7
Standing cold holding unit @ food bar preparation 40.2
Walk in cold holding meat 37.2
Walk in cold holding unit seafood 34
Walk in Freezer -seafood/meat 9.6
Walk in freezer-ice cream -3.1
Walk in Cold holding Produce 36.1

Food Temperatures


Description Temperature State Of Food
ham deli meat @ meat case display 40
roast deli meat @ meat case display 40
cole slaw @ deli meat display case 38
chicken salad @ deli meat display case 39
lettuce @ makeshift 40
sliced tomatoes @ makeshift 41
Meatloaf @ standing cold holding 37
Chicken Tenders @ standing cold holding 40
Whole chicken Rotisserie 167.8
fried chicken tenders@ walk in cold holding 38
cole slaw @ walk in cold holding unit 38
pulled chicken@ walk in cold holding unit 38
scramble eggs @ hot holding 164.5
gravy @ hot holding 155.6
cut cantaloupe @ produce 38.6
Grapes @ produce 40

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink-food service 200 Q San 10.0
Three compartment sink-food service preparation 200 Q San 10.0
Three compartment sink- meat department 200 Q San 10.0
Three compartment sink- sea food 200 Q San 10.0
Automatic dish machine @ food service 153.5
Three compartment sink- produce -not set up 200 Q San 10.0

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
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 Noted that the can-opener blade in deli/bakery had dried food residue. Noted that the underside of the cutting board at the makeshift station had dried food residue and buildup. The deli meat slicer in the meat department was observed to have buildup on the blade at the time of inspection. Noted that the vegetable chopper in the produce department had dried food debris on the chopper blades. 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 Noted that the chopped onions, sliced onions, tuna salad, deli meat ham and turkey, cut cauliflower and broccoli, cut cucumbers, and cucumber salad was observed to have an internal temperature ranging from 46-52 degrees F. Food items referenced in this violation were discarded at the time of inspection. Priority (P) 0
35,36 Pests & contamination in 0
35,36 36 Contamination prevented during food preparation, storage or display in 0
35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods out Observed sliced tomatoes wrapped in paper towels located in the food prep makeshift unit. Food items referenced in this violation were discarded at the time of inspection. Priority (P) 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 The deli slicer feet had excessive buildup of food residues and the bottom shelves of the food preparation tables had dried food residues. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 13 87 87
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 0 39 100