| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/13/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Meat Prep Cooler | 38 F |
| Walk in Cooler | 37 F |
| Meat Retail Case | 37 F |
| Chest Freezer | 0 F |
| Cheese Cooler | 38 F |
| Description | Temperature | State Of Food |
|---|---|---|
| Pastor | 40 F | |
| Tripe | 40 F | |
| Asada | 40 F | |
| Carnita | 40 F | |
| Chorizo | 40 F | |
| Steak | 188 F | |
| Rice | 201 F | |
| Beans | 142 F | |
| Menudo | 184 F | |
| Sliced Tomatoes | 39 F | |
| Diced Onions | 38 F | |
| Salsa | 40 F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 200 | Bleach | 65 F |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 06,07 Hand Hygiene | in | 0 | |||
| 06,07 6 Hands Clean and Properly washed | in | 0 | |||
| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... | out | Observed employee leave kitchen with gloves on and then return to kitchen and handle food with gloves on without removing gloves and washing hands and changing gloves. Observed employee washing dirty dishes with gloves on then rinsing and sanitizing the dishes with the same gloves on without removing gloves and washing hands before handling clean dishes. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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