Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
05/23/2024 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Bakery WIC 39
Bakery WIF 4
Produce WIC 41
Backstock WIF 3
Meat WIC 1 39
Meat WIC 2 (some deli items) 39
Deli WIC 38
Deli WIF 19
Dairy WIC 39
Produce open air cooler 41
Deli case 39

Food Temperatures


Description Temperature State Of Food
Fried chicken 154

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 Compartment sink in the deli area 400 137
Bakery dishwasher 160
Spray bottle 300 70

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 ** White organic matter observed on the sprayer misters of the produce display cooler. Priority Foundation (PF) 2
14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined out ** Observed employee in the deli area tested the Quat sanitizer while the solution was hot, with solution temperature 137F. The manufacturer's label states sanitizer solution temperature is between 65F-75F. 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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance out ** Observed the gasket damaged in the WIC in the deli area. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 6 94 94
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 0 49 100
Priority Foundation (PF) 39 2 37 94