Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
02/09/2024 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Deli Cold Case 38
Meat Cold Case 37
Produce Walk in Cooler 37
Deli/bakery Walk in Cooler 38
Seafood Walk in Cooler 36
Meat Walk in Cooler 35
Meat Display Case 38
Retail Produce RIC 37
Retail Dairy RIC 36
Retail Egg RIC 37
Retail Sushi RIC 35
Retail Cheese RIC 38
Retail Deli RIC 37

Food Temperatures


Description Temperature State Of Food
Fried Chicken 142
Fried Chicken 199
Fried Chicken Tenders -Voluntarily Discarded (VD) 50
Fully Cooked Sausage- Pizza Topping- VD 62
Baked Fish 137
Rotisserie Chicken 137
Chicken Salad 37
Sliced Green Pepper 39
Cut Cantelope 37
Zesty Crab Salad 38
Mac &Cheese 142

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Deli area spray bottle 200 Q-San10 74
Bakery/Deli 3-Compartment Sink Q-San10
Produce 3-Compartment Sink Q-San10
Meat 3-Compartment Sink 200 Q-San10 78
Seafood 3-Compartment Sink Q-San10
Deli area 3-Comparmtent Sink 400 Q-San10 82

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 Hand washing sinks in the deli area- the one by the ice machine and the one in the front area behind the hot holding case were found without single use hand drying devices. During the Inspection Paper towels were placed at these locations Priority Foundation (PF) 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 The mixer and the Hobart chopper in the deli area had been used earlier in the day and per PIC had been cleaned. These were both observed with dried food residue.***The gasket in the grinder, the cuber blades and the pads on the lower portion of the meat saw where observed with dried food proteins.***Deli stainless steel food contact containers were observed with dried food residue. Priority Foundation (PF) 1
19,20 safe temperature holding in 0
19,20 20 Cold holding temperature in 0
19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods out The following items in the deli area stand up cooler were tempted with state calibrated thermometer and establishment thermometer between 49 and 51 degrees. Pans of chicken tenders, Pan of chicken pieces, container of pulled pork. *** All items in the pizza prep reach in cooler were tempted between 60-63 degrees. These included open packages of fully cooked sausage, pepperoni, cheese, cut onions and green peppers. PIC voluntarily discarded these items. Priority (P) 2
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)8 Date Marking; Discard food after 7 days at 41F out Date marking on cut onions and peppers was observed with a 1/26/24 date mark (these items had what appeared to be mold on the food items), Cold held fried chicken containers in the retail area and the deli walk in cooler were found with sell by date of 2/4/24. Open container of commercially prepared deli Potatoe salad had use by date of 2/7/24. All items with date marking past 7 days were voluntarily discarded. Priority (P) 0
44,45 Utensils and equipment in 0
44,45 45 Warewashing facilities installed, maintained, and used; test strips in 0
44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. out All QUAT based test strip located on site at time of inspection Expired in April of 2023 Priority Foundation (PF) 0
Total Score Violation Score Inspection Score Inspection %
100 18 82 82
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 3 36 92