Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
10/01/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Walk in Cold holding unit @ produce 47.8
Standing freezer @ food service 23.3
Standing freezer #1 @ meat department 10.8
Walk in Cooler @ food service 41.2
Standing Cold holding @ retail w/TCS 41.4
Standing freezer #2 @ meat department 9.7
Walk in cold holding unit @ meat department 45.1
Makeshift @ food service 39.7
Salsa cold holding unit @ food service 54.1

Food Temperatures


Description Temperature State Of Food
raw beef @ meat department 41
Sliced Onions @ cold holding unit retail 41
Seasoned Cooked Rice @ hot holding food service 165
Refried Beans @ hot holding food service 167
Chicken @ hot holding food service 187
Stewed Chicken @ hot holding food service 175
Chicharrónes @ cold holding food service 41
shredded beef @ hot holding ` 181
shredded beef @ walk in cold holding food service 42

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink @ food service 100 Bleach
Three compartment sink @ meat department not set up Bleach

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out Meat slicer in the meat department had excessive amount of dried food residues and build up on the blade. The underside of the ban saw hand excessive amount of dried food residues and build up. The top enclosed area of housing the ban saw blade and wheel had excessive amount of dried food residues and build up. Priority (P) 2
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 Raw beef, in house made salsas, raw fish, and milk in the standing cold holding unit of the food service were observed to have internal temperature of 48-53 degrees F. Person in charge voluntary discard the food reference in the violation in the trash during the inspection. Priority (P) 1
30,31 Food temp controls in 0
30,31 30 Proper cooling methods, adequate equipment for temperature control in 0
30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. out Ambient temperature of cold holding unit at the food service area was 55.3 degrees F. Ambient temperature of cold holding unit at food service area were salsas are held was 51.5 degrees F. Priority Foundation (PF) 0
Total Score Violation Score Inspection Score Inspection %
100 12 88 88
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 1 38 97