| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/17/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Prep RIC | 38, 35 |
| Deli hot line | 115, 140, 141 |
| Meat WIC | 35 |
| WIF | 4 |
| Produce WIC | 41 |
| Bakery RIC | 47 |
| Ice Cream RIF | 5 |
| Ice Cream RIC | 37 |
| Description | Temperature | State Of Food |
|---|---|---|
| Potatoes wedges | 115 | |
| Friend Bananas | 114 | |
| Shrimp | 122, 123 | |
| Chicken wings | 130 | |
| Taquitos | 140 | |
| Whole chicken | 126 | |
| Refried Beans | 121 | |
| Boiled eggs | 130 | |
| Beans | 140 | |
| Papa con chorizo | 145 | |
| Scrambeled eggs | 142 | |
| Green Bean Salad | 60 | |
| Beats | 63 | |
| Macaroni Salad | 58 | |
| Cream Cheese | 39 | |
| Milk | 55 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Meat 3 compartment sink | 50 | Ecolab Chlorine | |||
| Kitchen 3 compartment sink | 100 | Ecolab Chlorine |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 19 Hot holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods | out | Observed multiple items in deli being held in temperature range from 115-130 degrees F. Temperatures taken in inspector probe thermometer | PIC discarded all food that was out of temp. | Priority (P) | 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 | Observed milk being held at 55 degrees F in retail open air case. Temperature taken with inspector probe thermometer | PIC removed all milk from sales floor and discarded. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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