| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/02/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Breakfast Prep Cooler | 39 |
| Cold bar | 35 |
| Chest Freezer | -7 |
| Display Coolers | 36-38 |
| Upright Cooler/Freezer | 39/7 |
| 3 Door Cooler | 28-36 |
| Walk in Freezer | 9 |
| Walk in Cooler | 39 |
| 5 Door Retail Cooler | 33 |
| 5 Door Retail Freezer | 3 |
| Novelty Freezers | -5, -6, -25, -21 |
| Open Air Retail Coolers | 35, 41 |
| Description | Temperature | State Of Food |
|---|---|---|
| Diced onion | 34 | |
| Sliced tomato | 31 | |
| Salsa roja | 37 | |
| Carnitas | 151 | |
| Roasted chicken quarter | 137 | |
| Steak+chicken fajita mix | 157 | |
| Cojita cheese | 34 | |
| Raw shrimp | 37 | |
| Ceviche | 38 | |
| Skirt steak | 39 | |
| Pork chop | 35 | |
| Beef rib | 35 | |
| Chicken liver (raw) | 35 | |
| Refried beans | 39 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Bucket in kitchen | 200 | Clorox Bleach | 79 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | *Observed dried yellow organic matter on guard of slicer | Discussed disassembly of slicers for 4 hour cleaning protocol | Priority Foundation (PF) | 2 |
| 24,25 Chemical hazards | in | 0 | |||
| 24,25 25 Chemicals identified, stored, and used | in | 0 | |||
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use | out | Observed bleach water in kitchen bucket to have concentration of 200 ppm; bleach water for sanitizing food contact surfaces should have a ppm of 50-100 | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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