Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
04/25/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Deli meat case 39
Dairy walk in cooler 39
Walk in cooler bakery/deli 38
Produce walk in cooler 42
Meat walk in cooler 37

Food Temperatures


Description Temperature State Of Food
Breakfast pizza 159
Gravy 136
Bristo roast beef 39
Ham 39
Chicken salad 38
Produce cut fruit watermelon 38
Hash brown 142

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Auto dish washer 180
3 bay deli 1 200
3 bay deli 2 200
3 bay Produce
3 bay meat 1 200
3 bay meat 2

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
30,31 Food temp controls in 0
30,31 30 Proper cooling methods, adequate equipment for temperature control in 0
30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) out Prior day prepared Meatloaf, beef & pepper and chicken pasta in the deli refrigerated reach in cooler observed to have temperatures of 51 to 58 degrees at time of inspection. Pans were tight wrapped and stacked together, Product was voluntarily discarded during the inspection. Priority Foundation (PF) 0
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 control arm of deli slicer 1 observed to have prior day use build up, non-food contact section, at time of inspection, not properly cleaned and sanitized. Core (C) 1
Total Score Violation Score Inspection Score Inspection %
100 5 95 95
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 1 38 97