Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
02/13/2024 High Risk Food Retail No Yes

Equipment Temperatures


Description Temperature
subway prep coolers 38
deli stainless cooler ktichen 38
deli walk in cooler in hallway 37
deli walk in freezer in hallway 2
grocery walk in freezer 3
raw meat prep room 48
raw meat walk in cooler 34
egg walk in cooler at back dock door area 38
walk in produce cooler 37
walk in dairy cooler 37
retail raw meat 37,38,35
retail coffin coolers 40
retail freezer coffins 5,7
deli meat cases at deli 37

Food Temperatures


Description Temperature State Of Food
roasted chicken in glass door warmer in kitchen 140
deli meatsubway 38
chopped lettuce subway 39
bone in chicken in hot box 148
vegetables in hot box 150
wings 135
pork taco just out of oven 210

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
kitchen/subway 3 bay sinks with drain area 200 sani t 10 90
raw meat dept 3 bay sink with drain area 200 sani t 10 93
produce prep 3 bay sinks with drain area 200 sani t 10 80

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 women rest room. Priority Foundation (PF) 0
08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided out No hand washing sign in women rest room. Core (C) 0
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours out raw meat room- scales on prep table and on shelf above prep table dry organic build up. Should be cleaned at least every 24 hours. - Cleaned at time of noting while inspector still on site. Priority Foundation (PF) 0
40,41 Utensils in 0
40,41 40 In use utensils properly stored in 0
40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. out deli warmer- tongs not covered or protected handing at warmer area. Core (C) 1
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter out outside at back door off from produce room - excessive cigarette butts, trash on ground Core (C) 1
Total Score Violation Score Inspection Score Inspection %
100 12 88 88
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 3 42 93
Priority (P) 49 0 49 100
Priority Foundation (PF) 39 2 37 94