Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
01/10/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Walk In Freezer 1
Walk In Cooler 35
Walk In Cooler 2 39
Retail Cooler 42
Retail Cooler -Grab n Go 40
Retail Creamer Well 38
Kitchen Prep Table 38
Kitchen Prep Table 2 39
Kitchen upright cooler 42

Food Temperatures


Description Temperature State Of Food
Roast beef 43
hot dogs 145
Tornados 161, 178, 158, 142
chopped onions 39
sauerkraut 41
half and half 38
hamburger 40
Turkey 38
chili 141

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Sanitizer bucket 100 Signet

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 Firm observed not to have in-use TCS utensils/equipment stored at ambient temperature on a four-hour cleaning frequency. When asked how often the TCS tongs and other utensils are cleaned and sanitized, PIC stated they are cleaned/sanitized every 8 hours. Inspector discussed the need to come up with a system that ensures a complete wash, rinse, and sanitize cleaning at least once every four hours. 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 Observed the Quat sanitizer bucket, held within the kitchen area to measure below 200 ppm (100 ppm) when tested with the store's Quat sanitizer test strips (Qt-10 strips with concentration values 0, 100, 200, 300,400 PPM). Per Manufacturer's instructions, quat ammonium sanitizer should measure between 200-400 ppm when using QT-10 strips. The PIC discarded sanitizer and made a fresh bucket which measured 200 PPM. Priority (P) 0
21,22 Date & Time for food safety in 0
21,22 22 Time as a Public Health control in 0
21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours out Observed food held by time as a public health control to be past the best by time noted on the Burrito label. The burrito held in the retail hot case had a best by time of 2:22 pm on 01/10/2024. Present time 3:30 pm. The PIC removed the product and placed it to be marked out and then discarded. Priority (P) 0
51,52 Facilities in 0
51,52 51 Garbage and refuse properly disposed; facilities maintained in 0
51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. out The doors to the dumpster were observed to be open with trash present inside. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 10 90 90
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