Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
02/27/2024 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Deli Prep Table (Out of Order)
Front Deli Refrigerator 40F
Back Deli Refrigerator #1 34F
Back Deli Refrigerator #2 40F
Back Deli Refrigerator #3 39F
Retail Milk Cooler 40F

Food Temperatures


Description Temperature State Of Food
Ham & Cheese Loaf 43F
Onion Slices 42F
Tomato Slices 36F
BBQ Pulled Pork 36F
Sausage Patties 138F

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 compartment sink 175 Bleach

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
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 a tray of raw eggs stored above fresh apples and a deli meat chub of Kentucky Gold Ham & Cheese Loaf in deli backroom refrigerator (#2). Eggs were stored on the bottom shelf of refrigerator during inspection. Priority (P) 1
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out Observed clean utensils stored in a metal storage basket that is soiled with dust and grease build up. Priority Foundation (PF) 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)8 Date Marking; Discard food after 7 days at 41F out Observed a package of sliced Cajun turkey breast, in front deli refrigerator, with a date mark discard date of 02/21. Today's inspection is 02/27. Cajun turkey was voluntarily discarded during inspection. Priority (P) 0
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 0 45 100
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 1 38 97