Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/18/2023 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Pizza Makeshift @ food service 38.3
Asian Makeshift @ food service 37.1
Deli meat retail display @ food service 38.5
Deli meat Standing cold holding @ food service 37.6
Makeshift @ food preparation 41.2
BBQ standing cold holding @ food service 40.6
Walk in freezer -bakery -13.7
Walk in cold holding @ food service 38.9
Standing cold holding unit @ food bar preparation 41.2
Walk in cold holding meat 34.5
Walk in cold holding unit seafood 37.8
Walk in Freezer -seafood/meat -3.3
Walk in freezer-ice cream -2.7
Walk in Cold holding Produce 38.7

Food Temperatures


Description Temperature State Of Food
ham deli meat @ meat case display 42
roast deli meat @ meat case display 41
cole slaw @ deli meat display case 37
chicken salad @ deli meat display case 37
pasta salad @ deli meat display case 38
lettuce @ makeshift 37
sliced tomatoes @ makeshift 34
sausage @ standing cold holding 38
baked pasta @ standing cold holding 38
pinto bean @ standing cold holding 38
whole chicken @ walk in cold holding 38
bone in fried chicken @ walk in cold holding 37
cole slaw @ walk in cold holding unit 38
pasta slaw @ walk in cold holding unit 39
whole chicken @ cooking 165
scramble eggs @ hot holding 151
gravy @ hot holding 137
sasuage @ standing cold holding smoking 38
cut cantaloupe @ produce 42
strawberries @ produce 40

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink-food service 200 Q San 10
Three compartment sink-food service preparation 200 Q San 10
Three compartment sink- meat department 200 Q San 10
Three compartment sink- sea food 200 Q San 10
Automatic dish machine @ food service 161
Three compartment sink- produce -not set up 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 handle raw ground beef and placed on flat top grill with single use gloves. Employee was observed to remove single use glove and moved over the utensils storage area to grab clean ready to use utensils, employee removed the second single use glove and then place a new pair of gloves on before moving on to handle ready to eat foods and utensils. Employee did not wash handles after raw animal proteins and moving on to another task. 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 sausage patties in the hot holding bar was observed to have internal temperature of 117 degrees F. Person in charge voluntary removed and discard in the trash the food referenced in violation. 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 Several of the smaller cutting boards in the food service area and meat department were observed to be heavy scored. The pizza makeshift cutting board at the food service area was observed to be heavy scored. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 11 89 89
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 0 39 100