Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
03/21/2024 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Hot Box 150F
Sandwich Prep Table 38F
Deli Refrigerator 40F
Back Refrigerator (Food) 32F
Back Refrigerator (Sauces) 38F
Walk in Cooler 34F

Food Temperatures


Description Temperature State Of Food
Tomato Slices 39F
Cheese Sauce 139F
Deli Bologna 39F
Chili 170F
BBQ Pulled Pork 40F
Sour Cream 41F
Tacos 139F
Chicken Wings 121F-128F
Hot Dogs 121F
Chicken Tenders/Egg Rolls 127F

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Deli Sanitizer Bucket 200 Members Mark
3 compartment sink 200 Members Mark

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 Upon entering deli for inspection, observed deli employee using bare hands to move toasted mini hamburger buns from the grill to the wrapping paper on counter. Toasted mini hamburger buns were voluntarily discarded during inspection, employee washed hands, and donned gloves for food prep. Priority (P) 0
19,20 safe temperature holding in 0
19,20 19 Hot holding temperature in 0
19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods out Observed food products in deli hot box not being maintained at 135F or above for hot holding temperature food safety control. Food products probed with a calibrated state thermometer were; Chicken Wings 121F-128F, Hot Dogs 121F, Chicken Tenders 127F, Egg Rolls 127F. Food products were voluntarily discarded during 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 date marking system in place, not consistently being used on all required deli items, specifically cheese sauce, pulled BBQ pork, mushrooms, shredded mozzarella cheese, and tartar sauce. Priority (P) 2
35,36 Pests & contamination in 0
35,36 35 Insects, rodents, and animals not present in 0
35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed out Observed bottom retail shelf in chip aisle, located in front of cooler doors, dusty and containing dead flies on shelf. Core (C) 0
37 Personal Cleanliness in 0
37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. out Observed deli employee preparing foods with no hair net/head covering. Core (C) 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 2 43 95
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 0 39 100