Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
02/01/2024 High Risk Food Retail No Yes

Equipment Temperatures


Description Temperature
deli meat cooler 38
walk in grocery freezer 0
walk in raw meat cooler 34
raw meat room 48
walk in egg/deli cooler 37
walk in milk cooler 36
walk in produce cooler 38
retail raw meat coolers 35,35
retail deli meat cooler 37
retail sour cream cooler 38
retail egg cooler 38
retail jucie cooler 38
retail salad mix cooler 40
retail deli salad and sandwiches 37

Food Temperatures


Description Temperature State Of Food
greens 172
peas 178
bone in chicken just out of fryer 182
chicken in warmer 160
cooking gravy in crock pot 115

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
wiping cloths at deli area 200 sani t 10 89
deli/kitchen ware wash sinks 200 sani t 10 78
raw meat room ware wash sinks 200 sani t 10 84
produce ware wash sinks 200 sani t 10

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices out No paper towels at hand sink in raw meat prep department. Priority Foundation (PF) 0
13 Food separated and protected in 0
13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times out raw meat room- wrapping sliced cheese while processing raw chicken, raw pork and had previously wrapped raw beef at wrapper. Raw animal food must be keep separate from ready to eat foods at all times. Priority (P) 0
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out Raw meat department- knives at clean drain board area still have white organic matter on blades, handles and were blade/handle meets. Priority Foundation (PF) 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 retail cooler area- packaged raw chicken over Ready to eat prepackaged sushi, Packaged raw chicken over hams. Priority (P) 0
37 Personal Cleanliness in 0
37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. out deli/kitchen- employees not wearing hat or hair nets on hair. Core (C) 0
38,39 wiping cloth & washing produce in 0
38,39 38 Wiping cloths properly used and stored in 0
38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor out Raw meat department- wet bloody wiping cloths on prep table not stored in sanitizer. Core (C) 0
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable out Dry storage area- insulation exposed at can and other food storage areas. Core (C) 1
51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. out Deli/kitchen- brooms and dust pans stored on floor in corner area of kitchen. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 20 80 80
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 4 41 91
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 2 37 94