Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
12/18/2024 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Kitchen Prep Cooler 36F
Kitchen Prep Cooler 2 36F
Kitchen Warmer X not in use
1 Door Freezer -1F
2 Door Back Freezer -5F
2 Door Back Freezer 2 -2F
2 Door Back Cooler 35F
2 Door Back Cooler 2 34F
2 Door Back Freezer -2F
2 Door Back Freezer 2 -5F
2 Door Prep Pizza Freezer -10F
Novelty Ice Cream Freezer -19F
Novelty Ice Cream Freezer 2 -22F
Creamer Well 39F
Hot Box 150F
Hot Box 2 156F
Walk-in Cooler 36F

Food Temperatures


Description Temperature State Of Food
Fried Chicken Pieces x 6 140 to 153F
Empanadas x 7 142 to 154F
Pepperoni Pizza 152F
Taco Meat 155F
Salsa Verde 39F
Refried Beans 140F

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 Compartment Sink 0 Quaternary Ammonia
3 Compartment Sink 200 Quaternary Ammonia

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
01 PIC present, Knowledgeable, Duties in 0
01 0080-04-09-.02(1)(b) Demonstration of knowledge out Observed that when asking PIC inside the kitchen to test sanitizer they placed test strip inside the sanitizer basin for over 1 minute before checking their test strips for calculation. Priority Foundation (PF) 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 Observed several food containers stored clean with encrusted sticker residue set up on the inside of the containers. PIC voluntarily placed containers with sticker residue into wash basin for rewashing. Priority Foundation (PF) 0
14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions out After testing sanitizer basin with my test strips, the basin registered at 00ppm. Another basin of sanitizer was made up and test adequately. Priority (P) 0
21,22 Date & Time for food safety in 0
21,22 21 Date Marking and Disposition in 0
21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... out Observed several TCS sandwiches made in house stored inside the 1 door kitchen prep cooler missing date marking of when it was open or when its needs to be discarded. Also observed no date marking on open containers of TCS creamer inside creamer well. All TCS foods missing date marking were discarded by PIC during the inspection. Priority (P) 2
44,45 Utensils and equipment in 0
44,45 45 Warewashing facilities installed, maintained, and used; test strips in 0
44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. out Observed when using firm's Quaternary Ammonia test strips that the strips showed signs of being dropped inside water and looked yellow in color. After these Quaternary Ammonia test strips are damaged by water, they will no longer calculate the proper sanitizer concentration. PIC had no other test strips to use at firm. Priority Foundation (PF) 0
Total Score Violation Score Inspection Score Inspection %
100 15 85 85
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 3 36 92