Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
02/28/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Walk in Cold holding unit @ food service 40.8
Walk in Cold holding unit @ retail 41.1
Open air Cold holding @ retail 40.3
Open air Milk Cold holding unit @ retail 39.7
Makeshift unit @ food service 40.3
Raw chicken Makeshift Unit 41.3
Standing Cold holding @ (e-z stop side) 41.9
Walk in Freezer @ (e-z stop side) 0.0
Standing Colding unit @ pizza station 43.0

Food Temperatures


Description Temperature State Of Food
sliced tomatoes @ food service 39
chopped lettuce @ food service 41
sliced tomatoes @ walk in cold holding unit 37
chopped lettuce @ walk in cold holding unit 39
raw sausage patties @ walk in cold holding unit 40
gravy @ walk in cold holding unit 40
gravy @ hot holding 177
chicken tenders @ hot holding 157
raw chicken @ raw makeshift 40
hot dogs @ standing cold holding 41
Pizza @ hot holding self serve 136
classic boiled peanuts @ hot holding self serve 136
spicy boiled peanuts @ hot holding self serve 154

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink @ Calloways 200 22 Multi Quat Sanitizer
Automatic Dish Machine not functional
Three compartment sink -e-z stop not set up Power Quat

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 The deli meat slicer, Calloway side, blade was observed to have excessive amount of dried food residues and build up. The can opener on the E-Z Stop side, attached to the food preparation table was observed to have excessive amount of dried food residues and build up. Priority (P) 0
16,17,18 cooking, reheating, cooling in 0
16,17,18 18 Cooling time and temperature in 0
16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. out TCS in house made leafy green salads with bacon or chicken were observed to have internal temperature of 45 to 49 degrees F. According to the employee these TCS salads were prepared on the night of 27 February 2024. These in house TCS salads did not meet the time/temperature requirements. Person in charge voluntary discarded the foods reference in the violation in the trash during the inspection. Priority (P) 0
21,22 Date & Time for food safety in 0
21,22 21 Date Marking and Disposition in 0
21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... out A metal container of sliced tomatoes in the Calloway makeshift unit were observed to not have a preparation or discard date. Employee did not know when these sliced tomatoes were prepared. Person in charge voluntary discarded the foods reference in the violation in the trash during the inspection. Priority (P) 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 0 45 100
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 0 39 100