| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/26/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Prep cooler | 39 |
| Meat display cooler | 40 |
| WIC | 41 |
| WIF | 11 |
| Retail freezer | 3 |
| Produce WIC | Not working |
| Cheese cooler | 42 |
| Description | Temperature | State Of Food |
|---|---|---|
| Steak | 116 | |
| Taco | 97 | |
| Baked chicken | 123 | |
| Barbacoa | 172 | |
| Carnitas | 159 | |
| Chicken legs | 149 | |
| Rice | 139 | |
| Cut lettuce | 40 | |
| Cheese | 39 | |
| Diced onion | 41 | |
| Pork skin with meat | 137 | |
| Potato | 135 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment sink | 200 | 70 | |||
| Sanitizer bucket | 200 | 70 |
| 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 bacon and raw chorizo were observed stored above fully cooked chorizo. | PIC voluntarily corrected during inspection. | Priority (P) | 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 | ** Steak 116F. ** Taco 97F. ** Baked chicken 123F. | ** PIC voluntarily discarded during inspection. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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