Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
07/03/2024 | High Risk Food Retail | Yes | Yes |
Description | Temperature |
---|---|
Open Air cooler with Raw Shell Eggs | 41 |
Retail meat and cheese display cooler | 40 |
deli area prep table | 39 |
Kitchen refrigerator | 40 |
meat walk in cooler | 37 |
Produce walk in cooler | 37 |
display cooler with lunch meats | 39 |
Display cooler with raw animal proteins | 38 |
Display cooler with raw animal proteins | 39 |
Description | Temperature | State Of Food |
---|---|---|
Beef Soup | 169 | |
ChicharrĂ³nes- Voluntarily discarded | 117 | |
Refried Beans | 143 | |
Cooked chicken | 161 | |
Cooked Pork | 193 | |
Fried Pork pieces in green sauce | 161 | |
Diced Green peppers/jalepenos | 78 | |
Sliced Tomatoes | 40 | |
Ham | 40 | |
Cut Raw Beef | 36 |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
deli 3 pc sink | 100 | Chlorox | |||
kitchen 3pc sink | 100 | Chlorox |
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
13 Food separated and protected | in | 0 | |||
13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times | out | Raw animal proteins were observed in the walk-in cooler above ready to eat animal proteins | Priority (P) | 0 | |
14 Food contact surfaces; clean and sanitized | in | 0 | |||
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | Slicer for the ready eat lunch meats and cheeses was found with some dried food residue. This had yet to be used for the day.***The grinder that had not been used for the day was found with dried food residue.***The crates that hold the clean parts for the grinder was found with dried food residue. | Priority Foundation (PF) | 0 | |
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 | The chicharones that were being hot held in the hot holding unit stationed near the display coolers for lunch meats was tempted with state calibrated thermometer at 117 | PIC voluntarily discarded | Priority (P) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 12 | 88 | 88 | |||||||||||||||||||||||||
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