Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
02/28/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Produce Wall 38
Produce Walk in Cooler 35
Milk Walk in Cooler 33
Meat Walk in Cooler 29
Meat Room 30

Food Temperatures


Description Temperature State Of Food
Pork Chop 34
Chopped watermelon 36
Cut Zuchini 48

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Meat 3-Compartment Sink 200 Kay Quat 2
Produce 3-Compartment Sink 350 Kay Quat 2

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out In the meat room, observed raw meat residue on a cleaned and dried knife. Priority Foundation (PF) 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 2 Packs of cut zucchini slices were tempted at 48F with state calibrated thermometer. Items were voluntarily discarded. Priority (P) 0
33 Thermometers provided and accurate in 0
33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures out The produce department did not have thermometer to check product temperatures. Priority Foundation (PF) 0
44,45 Utensils and equipment in 0
44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used in 0
44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable out Observed damage on the plastic corners of approximately 10 trays used for holding raw meat products. The damage is significant enough to show exposed gaps in-between the plastic coating and the inner metal tray, making the trays difficult to completely clean and sanitize. Priority (P) 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 black build up on the meat room waresink caulking. ***Observed dust build up on the meat room condenser fan guards. Observed black organic build up on the produce walk in cooler flaps and doorway. Observed build up on the meat room shelving for the Styrofoam trays. Core (C) 0
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(5)(a) Maintained in good repair out Observed paint peeling off a rack in the meat room. The rack is directly above the meat cutting tables. Core (C) 1
Total Score Violation Score Inspection Score Inspection %
100 14 86 86
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 2 37 94