Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
06/03/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Deli meat display cases @ food service 42.1
Walk in cold holding @ deli meats 40.6
Walk in cold holding @ raw meats 40.9
Walk in Freezer @ food service 20.3
Cold holding unit @ food preparation food service 39.9
Walk in cold holding @ bakery 40
Walk in Freezer @ bakery 20.3
Walk in cold holding @ meat department 38.3
Walk in cold holding @ seafood department 36.7
Walk in Freezer @ grocery 18.3
Walk in cold holding @ produce department 37.5
Walk in cold holding @ dairy department 41.3
Cold holding unit @ pick up 43.2
Freezer @ pick up 19.3
Open air @ cheese area 39.5
Cold holding unit @ cheese area 41.5

Food Temperatures


Description Temperature State Of Food
deli meat @ display case 41.4
potato salad @ display case 40
pasta salad @ display case 40
whole chicken @ food service Walk in cold holding unit 42
bone in chicken @ food service Walk in cold holding unit 42
ribs (precooked) @ reheat 164
bone in chicken @ cooking 177
chicken tenders @ cooking 208
oysters @ sea food department 39
whole chicken @ hot holding 146

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink @ food service 200 Kay Quat II
Three compartment sink @ meat department not set up Kay Quat II
Three compartment sink @ cheese 0 Kay Quat II
Three compartment sink @ bakery department 200 Kay Quat II
Automatic Dish machine @ food service 171.4
Automatic Dish machine @ bakery 157.4

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
09,10,11,12 Approved Source in 0
09,10,11,12 12 Shellstock tags, parasite destruction in 0
09,10,11,12 0080-04-09-.03(2)(c) Shell stock: original container, maintaining identification, date last sold or served recorded, and retained out She’ll stock tags with a harvest date of 11 April 2024 and 13 May 2024 did not have a sold or discarded date. Priority Foundation (PF) 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 Slicer at food service area (#7) had dried food residues on the blade. Large automatic slicer in food service area was observed to have dried food residues on the plate, on the back of the blade. The can opener attached to the food preparation table was observed to have excessive amount of dried food residues and build up. The underside of ban saw #2 in the meat department was observed to have excessive amount of dried food residues and build up on the bottom part of the blade guard and on guards above the bottom wheel. 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 Automatic dish machine in bakery department was observed to have max temperature of 157.4 degrees F. Priority (P) 0
14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined out Sanitizer at three compartment sink (cheese area) was observed to have 0 ppm. Priority Foundation (PF) 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 Chicken salad in the retail display case had an internal temperature of 44-45 degrees F. The deli meat (cured) and cheese retail display aisle was observed to have ambient temperature of 48.6 degrees F. Various meats and cheeses were observed to internal temperature of 44-53 degrees F. These are temperature control for safety foods. Sliced deli cheese at the cheese slicing station was observed to have internal temperature of 56-58 degrees F. Chicken salad was placed in walk in freezer at the food service area for rapid cooling. All meats and cheese in retail display aisle were voluntary removed and discarded by the facility during the inspection. Sliced deli cheese was voluntary discarded during the 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 Pork roll had an open preparation date of 25 May 2024 and a discard date of 31 May 2024. Ham had a open preparation date of 26 May 2024 and a discard date of 1 June 2024. Mortagella deli meat had an open preparation date of 25 May 2024 and a discard date of 31 May 2024. The person in charge voluntary discarded all foods referenced in the violation in the trash during the 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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance out Plastic coating on the racks inside the blast chiller at the food service preparation area had chipping and peeling. Seals on the cold holding small freezer at the chicken preparation area was observed to have broken and cracked seals on the doors. Core (C) 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 Several of the metal cabinets, drawers slides in the deli meat display case, and the bottom of the small freezer unit at the raw chicken preparation area were observed to have excessive amount of build up and dried food residues. Core (C) 1
Total Score Violation Score Inspection Score Inspection %
100 20 80 80
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 4 45 91
Priority Foundation (PF) 39 2 37 94