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 No No

Equipment Temperatures


Description Temperature
Small sandwich cooler 37
WIC 40
condiment cooler 42
Food warmer 137-134
WIF
Pizza warmer 145

Food Temperatures


Description Temperature State Of Food
tamels 145
chicken 135
yogurt 63
cream cheese 63

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 compartment sink Hand sanitizer

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
01 PIC present, Knowledgeable, Duties in 0
01 0080-04-09-.02(1)(b) Demonstration of knowledge out PIC had no knowledge of sanitizer ( PIC stated using hand sanitizer), food temps, breading containers ( cleaned every 4 hours) Priority Foundation (PF) 0
01 0080-04-09-.02(1)(c) Person in charge - Duties out PIC shall ensure active managerial control of duties/training as required in the Retail Food Store Sanitation Regulations Priority Foundation (PF) 0
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times out Hand sink in prep area blocked no access Priority Foundation (PF) 0
09,10,11,12 Approved Source in 0
09,10,11,12 11 Food in good condition, safe, and unadulterated in 0
09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented out Potatoes in retail shelf in bad condition, bottles of hot sauce 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 Observed breading container with raw chicken residue( must be cleaned every 4 hours) Priority (P) 0
14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions out Facility not using any sanitizer 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 Sandwich spread and dressing stored at room temp (labels state Refrigerate after opening) 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 no date marking on pre made sandwiches ( keep frozen ) Priority (P) 0
24,25 Chemical hazards in 0
24,25 25 Chemicals identified, stored, and used in 0
24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items out Hand sanitizer and soap stored with food in prep area Priority Foundation (PF) 0
24,25 0080-04-09-.07(2)(b) Chemicals used according to law; pesticide shall be applied only by an certified applicator. out Facility self pest control. Insect spray observed next to ware wash sink 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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods out Foods not covered or protected Priority (P) 0
38,39 wiping cloth & washing produce in 0
38,39 38 Wiping cloths properly used and stored in 0
38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor out Wiping cloths very stained and stored on prep condiment cooler ( must be stored in sanitizer ) Core (C) 0
42,43 Single service & gloves in 0
42,43 42 Single-service articles stored and used in 0
42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination out Food containers stored on floor Core (C) 0
50 Toilet facilities; constructed, supplied, cleaned in 0
50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door out Rest room door not self closing Core (C) 0
50 0080-04-09-.06(5)(h) Toilet room cleaning frequency out Rest rooms needs cleaning ( employees) Core (C) 0
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable in floors ,walls and equipment in prep area. Warmer needs cleaning Core (C) 0
51,52 0080-04-09-.06(5)(a) Maintained in good repair out Warmer door broken needs repair Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 41 59 59
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 5 40 88
Priority (P) 49 7 42 85
Priority Foundation (PF) 39 4 35 89