| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/10/2024 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Prep Cooler | 36 |
| Hot case | 175 |
| Retail Meat Display | 39, 39, 37 |
| Retail Dairy Case | 41 |
| Retail Freezers | 7, -1 |
| Walk in Freezer | 10 |
| Walk in coolers | 40, 41 |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw shrimp | 36 | |
| Chorizo | 36 | |
| Skirt steak | 42 | |
| Chunk steak | 36 | |
| Beef & peppers | 188 | |
| Beef soup | 200 | |
| Barbacoa | 189 | |
| Carne Asada | 136 | |
| BBQ Chicken | 153 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 bay sink | 50-100 | Clorox Bleach | 84 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 33 Thermometers provided and accurate | in | 0 | |||
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures | out | Observed no probe thermometer available; all temperatures (hot and cold) within compliance when checked with inspector's calibrated probe thermometer | PIC stated that previous inspector had not mentioned probe thermometer, and only checked their infrared; kitchen manager stated that he had a probe thermometer but was not sure where it had gone, and he will acquire a new one | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 1 | 99 | 99 | |||||||||||||||||||||||||
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