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
Deli Hot Display 174
Deli Cold Display 1 33
Deli Cold Display 2 34
Deli Make Unit 38
Drawers of Make Unit 32
Meat Display Cooler 29
Seafood Display Cooler 34
Meat Walk in Cooler 36
Meat Walk in Freezer -3
IC Mix making Machine 10
Smootiey Prep Unit 33
Smoothie Reach in Freezers -9,-16,-11,-15,-34
Smoothie Reach in Cooler 36
Walk in Cooler 40
Large Retail Cooler 34,35,37
Cut Produce Retail Display 38
Desert Retail Reach in Cooler 36

Food Temperatures


Description Temperature State Of Food
Fried Tilapia 184
Beef Soup 170
Impanima 146
Freoles 136
Fried Chicken Legs 146
Green Bean Salad 37
Cut Cabbage 37
Flank Steak 34
Raw Whole Chicken 35
Raw Shrimp 32

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Deli Wiping Bucket 10 Auto Chlor 75
Meat Department Wiping Bucket 10 Auto Chlor 70
3-Compartment Sink 200 Signet 68

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)2 Handwashing sinks, properly supplied with soap out Observed Deli Hand Washing Sink with no Soap available at the time of inspection Priority Foundation (PF) 0
09,10,11,12 Approved Source in 0
09,10,11,12 12 Shellstock tags, parasite destruction in 0
09,10,11,12 0080-04-09-.03(2)(c) Shell stock: original container, maintaining identification, date last sold or served recorded, and retained out Observed no procedure to maintain identification of the displayed Mussels in the Seafood Display 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 Observed Raw Chorizo and Bacon displayed over Ready to Eat Fruit Drinks and Yogurt Drinks in the Retail Display Coolers Priority (P) 0
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 Observed no documentation of deli/meat equipment being cleaned every 4 hours as per Food Code. Firm does have a Cleaning Schedule posted for times to be cleaned but no documentation the cleaning takes place 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 Wiping Buckets in Meat and Deli Departments with Chlorine Sanitizer at 10ppm when employee tested using Firms Test Kits 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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... out Observed an open bin of salt in the kitchen on a shelf below a cutting table Core (C) 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 Observed Meat Dept employees with no Hair Restraint Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 22 78 78
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 2 37 94