Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
05/07/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Deli Upright Food Prep Cooler 35.8
Deli Upright Food Prep Freezer -23.9
Deli Walk In Freezer -5.9
Deli Full-Service Salad Case 34.7
Deli Full-Service Deli Meat Case 39.5
Produce Walk In Cooler 37.3
Produce Retail Reach In Cooler #1 32.0
Produce Retail Reach In Cooler #2 33.0
Produce Retail Reach In Cooler #3 32.6
Meat Department Walk In Cooler 31.5
Seafood Walk In Cooler 37.6
Retail Dairy Cooler 32.9
Deli Prep Station Cooler 31.9

Food Temperatures


Description Temperature State Of Food
Sliced Tomatoes 32.9
Ground Beef Raw 34.5
Shredded Cheese 40.1
Bacon Ranch Pasta 35.9
Chicken Salad 40.2
Pulled Chicken 37.6
Deviled Potato Salad 40.1
Spinach Dip 39.1
Bone In Chicken Wing 40.1
Black Forest Ham 38.5
White Gravy 140.9
Hash Brown Casserole 150.6
Bone In Fried Chicken 169.9

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Automatic Dish Machine NA NA 169.9
Three compartment sink food service 200 Q-San 10 74
Three compartment sink meat department 200 Q-San 10 75
Three compartment sink -not set -produce 200 Q-San 10 78
Three compartment sink seafood department 200 Q-San 10 75

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
06,07 Hand Hygiene in 0
06,07 7 No bare hand contact with ready to eat food in 0
06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food out Observed employee in the deli department wrapping prepared sandwiches without wearing gloves during inspection. PIC instructed employee to wear gloves after washing hands. Priority (P) 0
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 Observed sliced Pepper Jack Cheese @ 48.9 degrees and sliced Cheddar Cheese @ 47.8 degrees. Items were located in the deli prep station cooler. Items were checked using TDA verified probe thermometer. Items were voluntarily discarded at the time of 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 Observed pulled chicken in the deli walk-in cooler with no date marking. Item was voluntarily discarded at the time of inspection. Priority (P) 1
21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F out Observed several items in the deli upright prep cooler to be out of date at the time of inspection. Items were voluntarily discarded at the time of insection. 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 several cases of boxed food items stored on the floor in the walk-in freezer located in the deli. Items were relocated to be 6 inches off of the floor at the time of inspection. Core (C) 0
46 Non-food contact surfaces clean in 0
46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. out Observed heavy food soil buildup in the door tracks of the full services cases in the deli. Core (C) 1
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 2 43 95
Priority (P) 49 4 45 91
Priority Foundation (PF) 39 0 39 100