| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/21/2024 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Prep RIC Lowboy | 35 |
| Prep RIF Lowboy | 0 |
| Prep Standup RIC | 39 |
| Hotbox | 174 |
| Retail Hotbox | 189 |
| Roller Grills | 146, 150 |
| Novelty Ice Cream Freezer | -15 |
| WIF | 5 |
| Grab N Go RIC | 32 |
| Creamer Unit | 36 |
| Beer WIC | 31 |
| WIC | 32 |
| Description | Temperature | State Of Food |
|---|---|---|
| Shredded Cheese | 43 | |
| Taco Beef | 160 | |
| Egg Patties | 43 | |
| Sliced Ham | 43 | |
| Taquitos | 150 | |
| Hotdog | 143 | |
| Diced Onions | 40 | |
| Salsa | 41 | |
| Chili | 90 | |
| Coffee Creamer | 42 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Triple Sink | MC-10 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | Observed chili on the retail sales floor to have internal temperature of 90 degrees F when taken with inspector probe thermometer. | PIC voluntary discarded chili. PIC stated the unit was not working correctly and a work order will be put in. | Priority (P) | 0 |
| 46 Non-food contact surfaces clean | in | 0 | |||
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. | out | Observed dust build up on fan guards in walk in cooler. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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