Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
03/25/2024 High Risk Food Retail No Yes

Equipment Temperatures


Description Temperature
Deli meat display case 36
Meat Walk in Cold holding unit 38
Seafood Walk in Cold holding unit 36
Produce Walk in Cold holding unit 38
Walk in Freezer 6
Walk in TCS foods 36
Walk in Cold holding unit @ back food preparation 37
Seafood Walk in Freezer 4
Walk in Cold holding unit @ dairy 36

Food Temperatures


Description Temperature State Of Food
Tuna Salad 41
Chicken Tenders 42
Whole chicken 180
Whole chicken @ hot holding retail 174
Chicken Bites 42
Grilled Salmon 43
Roasted Turkey Breast 42
Halibut (Seafood case) 39
Salmon (Seafood case) 37
chicken salad @ prepared foods display case 40
pulled chicken @ walk in Cold holding unit 40
raw chicken @ back walk in cold holding unit 36

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink -food service 300 Kay Quat Solid Sense
Three compartment sink -meat department Not set up Kay Quat Solid Sense
Three compartment sink -produce department Not set up Kay Quat Solid Sense
Three compartment sink -seafood department Not set up Kay Quat Solid Sense
Three compartment sink -bakery department 200 Kay Quat Solid Sense
Three compartment sink -back food service department 200 Kay Quat Solid Sense

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
06,07 Hand Hygiene in 0
06,07 6 Hands Clean and Properly washed in 0
06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... out Bakery associate was observed donning gloves and handling a cutting board and a knife that she left the prep area and put in the sink dirty. She then returned to the prep area and started handling RTE foods without washing her hands and donning new gloves at time of inspection. Priority (P) 0
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out The Deli meat slicer in front food service area, The Deli meat slicer in the back food prep area, the vegetable slicer in the front food service area, the Pineapple corer in the Produce dept, and the Meat cuber in the Meat dept were observed to have a build-up of dried food residues on the blades, upper and lower lips and the backside of the slicers at time of inspection Priority (P) 1
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 chub of Honey Ham with a creation date of 3-9-24 and a chub of Buffalo Chicken with a creation date of 3-19-24 both items were past the 6 days beyond creation at time of inspection. Priority (P) 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 Several food container lids in food service walk in cooler were observed to have cracks and broken pieces at time of inspection. Priority (P) 1
44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance out Under side of the meat department preparation tables were observed to have a build-up of rust at time of inspection.. Core (C) 1
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 The display case glass drawer slides were observed to have excessive amount of dried food residues and build up in the food service area and the meat department. 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)(a) Maintained in good repair out The kick plate on the Meat dept swinging door was observed to be in disrepair at time of inspection. 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 3 42 93
Priority (P) 49 4 45 91
Priority Foundation (PF) 39 0 39 100