Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
08/16/2024 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Prep table 1 39
Prep table 2 41
WIC 41
Chest freezer 10

Food Temperatures


Description Temperature State Of Food
Sliced papayas 45
Sliced pineapple 49
Sliced ham 39
Diced onion 38
Sour cream 40
Cut mango 47
Cut cantaloupe 49
corn 150
Nacho cheese 150
beef 137
Steak 139
Mayo 84
Ranch 81

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 Compartment sink

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
16,17,18 cooking, reheating, cooling in 0
16,17,18 18 Cooling time and temperature in 0
16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature out ** Observed cut fruits stored directly in the prep table after preparation to be served to the customers, the temperatures were between 45F/48F. PIC voluntarily corrected during inspection. Priority (P) 0
19,20 safe temperature holding in 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 ** Opened Mayo gallon 84F, and opened Ranch gallon 81F, stored at ambient temperature. The manufacturing label stated refrigerate after opening. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 9 91 91
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 0 39 100