Mollie Stone's Market

Inspection history 4 visits

1. 2026
2. Passed Feb 9 Score 93 no change

   Follow-up Inspection

   1 violation

   • Minor <div>Deli: </div><div><div>6 door refrigerator: chicken nuggets: 42 degrees F</div><div><br></div><div> Two door Traulsen refrigerator: Not Repaired yet. No food inside unit. Do not store any potentially hazardous foods </div><div>in this unit until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. </div><div><br></div><div>Sandwich station: No temperature violations. </div><div><br></div><div>Three door refrigerator: No temperature violations. </div><div>Sandwich station prep refrigerator: No temperature violations. </div><div><br></div><div>Hot holding unit: No temperature violations. </div><div><br></div><div>Salad bar: </div><div>Cabbage nut slaw salad with chicken : 49 degrees F. </div><div> Maintain potentially hazardous foods at 45 degrees F or colder in the salad bar. </div><div><br></div><div>Retail area:</div><div><br></div><div>Urban Remedy refrigerator: Thermometer mounted on unit: 51 degrees F. no food in this unit. Unit is being inspected tomorrow.</div><div> Don't store any potentially hazardous foods in this unit until it can maintain potentially hazardous foods at or below 41 degrees F. </div><div><br></div><div>Kombucha refrigerator: Synergy kombucha: 41 - 48 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. </div><div><br></div><div>Short knee knocker refrigerator: prepackaged meats observed at 44 - 48 degrees F. </div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div></div>
3. Passed Feb 4 Score 93 ▼4

   Routine Inspection

   1 violation, 1 critical

   • Critical Meat/Fish Dept: <div>Observed raw shrimp on skewers in container of water at 61 degrees F. <div>Maintain potentially hazardous foods at or below 41 degrees F. Raw shrimp (`4.5 lbs.) voluntarily discarded into the</div><div> compost container. </div><div>Deli: </div><div>6 door refrigerator: Observed 8 rotisserie chickens at 48 - 54 degrees F, All 8 rotisserie chickens voluntarily</div><div>discarded into the compost container. Chicken made yesterday. </div><div>Sandwich station: provolone cheese and pepper jack cheese: 48 degrees F, provolone cheese: 47 degrees F. </div><div>3 door refrigerator: Observed potentially hazardous foods at 49 - 57 degrees F. Temperatures as follows: Havarti: 50 - 53 </div><div>degrees F ( 7 packages at 1.5 lbs. each), Monterey jack cheese: 51 - 54 degrees F (19 packages at 1.5 lbs. each),</div><div> mild cheddar cheese: 49 - 57 degrees F (1 at 49 degrees F, rest: 50 - 54 degrees F.) All potentially hazardous foods at </div><div> 50 degrees F or above were voluntarily discarded into the compost container. Cheddar cheese at 49 degrees F relocated</div><div> to the walk-in refrigerator. Hot pepper jack cheese: 51 - 54 degrees F (8 packages at 16 oz. each), provolone cheese: </div><div>(52 - 57 degrees F 10 - 16 oz. packages.) Thermometer in unit: 50 degrees F. Maintain all potentially hazardous foods </div><div>at 41 degrees F or colder. Adjust refrigerator colder or repair. 6 door refrigerator being worked on during inspection.</div><div> Remove food during repair.</div><div><br></div><div>Two door Traulsen refrigerator: Grated Swiss cheese: 51 degrees F (~ 3lbs.), shaved Parmesan (~ 3lbs) over 50 degrees F,</div><div> blue cheese dressing: 52 degrees F: (3 individual portions).</div><div> All of the above voluntarily discarded into compost and garbage. </div><div><br></div><div>Hot holding unit with lamps: pork ribs made one hour ago: 121 - 134 degrees F. Reheat to 165 degrees F. Maintain potentially</div><div> hazardous foods at or above 135 degrees F. Potatoes reheated to 171 degrees F. Pork ribs reheated to 177 degrees F. COS</div><div><br></div><div>Salad bar:</div><div>Cabbage nut salad with chicken breast: 52 degrees F. </div><div>~ 3lbs. cabbage nut slaw salad with chicken voluntarily discarded into the compost container. Maintain potentially hazardous</div><div> foods at 45 degrees F or colder in the salad bar. </div><div><br></div><div>Retail area:</div><div>Food storage refrigerator: potentially hazardous foods observed at 42 - 48 degrees F. </div><div><br></div><div>Cheese area: </div><div>brie: 46 degrees F, Asiago: 36 - 44 degrees F</div><div>Maintain all potentially hazardous foods at or below 41 degrees F. </div><div><br></div><div>Meat knee knocker refrigerator short: prepackaged meats: 46 - 49 degrees F. </div><div>Meat knee knocker refrigerator long: various types of packaged beef: 45 - 46 degrees F. </div><div><br></div><div>Kombucha refrigerator: Synergy kombucha: 44 - 46 degrees F. </div><div>Urban Remedy: blueberry chia pudding: 55.8 - 56.5 degrees F. Pudding is labeled Perishable Keep Refrigerated. </div><div>2 blueberry chia puddings 7.65 oz. each voluntarily discarded into the compost container. </div><div>Maintain potentially hazardous foods at or below 41 degrees F. </div><div><br></div><div><br></div></div>
4. 2024
5. Passed Sep 4 Score 97 ▼1

   Routine Inspection

   1 violation

   • Minor Milk and alternative milks recorded at 54°F and 65°F respectively. Milks taken out for service about hour ago. / Keep milks in refrigeration unit to cold hold at 41°F or below.<br>
6. Passed Feb 29 Starting score 98

   Routine Inspection

   1 violation

   • Minor Observed rotisserie chicken hot holding at 130 degrees F. Observed cream cheese, cranberry sauce, and mozzarella measuring 50 degrees F inside bottom refrigeration unit at sandwich prep station. Observed cooked vegetables on prep table measuring 64 degrees F. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. Rotisserie chicken was reheated to 172 degrees F. Cream cheese, cranberry sauce, and mozzarella was voluntarily discarded ( 23 small plastic containers about 8 oz). Employee stated cooked vegetables were recently prepped around 15 minutes ago, vegetable relocated to walk-in cooler.

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