| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/30/2024 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| WIC | 41 |
| WIF | 26 |
| Meat case | 39 |
| ice cream novelty cases | 8 |
| dairy cooler | 41 |
| warmer | 144 |
| steam table | 160 |
| Description | Temperature | State Of Food |
|---|---|---|
| Shrimp | 33 | |
| oxtails | 38 | |
| beef | 41 | |
| fish | 37 | |
| shredded pork | 138 | |
| beef | 138 | |
| rice | 144 | |
| pork | 141 | |
| chicken | 138 | |
| milk | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink-meat | bleach | ||||
| 3 compartment sink - kitchen | bleach |
| 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(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. | out | cooked beef sitting at room temperature for cooling down before putting in the cooler. | Priority (P) | 0 | |
| 34 Food Properly labeled | in | 0 | |||
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... | out | repacking of beans, fried pork skins, peanuts, | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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