Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
11/04/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Makeshift unit @ food service 38.7
Standing cold holding unit #1 @ food service 41.2
Standing cold holding unit #2 @ food service 36.8
TCS cold holding unit @ retail 36.5
Chest freezer #1 @ food service 24.3
Chest freezer #2 @ food service 16.5
Ice cream chest @ retail 4.5
Ice cream chest #2 @ retail -1.7
TCS drink cold holding unit @ serve preparation 37.1

Food Temperatures


Description Temperature State Of Food
Rice @ hot holding 154
Bean @ hot holding 146
sliced tomatoes @ makeshift 39
sour cream @ makeshift 40
chopped onions @ makeshift 37
sliced cucumbers @ makeshift 39
pulled chicken @ hot holding 145
ground beef @ hot holding 146
sliced tomatoes @ standing cold holding food service 39
Beef tongue @ hot holding 156
raw beef @ standing cold holding #2 food service 39

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three Compartment Sink not set up Bleach

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
04,05 Hygiene in 0
04,05 4 Eating, Drinking, or Using Tobacco in 0
04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas out Employee was observed to have personal drinks, at the food preparation station in the tortilla area, while open ready to eat foods were present. A personal drink was observed to be stored in makeshift unit at the server's preparation with foods that are to be served to customers. Person in charge removed personal drinks from these areas referenced in the violation during routine inspection. Priority (P) 0
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 sausage was observed to be stored over cut onions in the makeshift unit. Priority (P) 0
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 and cooked beef at the food service makeshift unit, cooked on 3 November 2024 were observed to have internal temperature of 46-47 degrees F. Cooked beef in red sauce and queso sauce in large metal pans in the standing cold holding unit were observed to have an internal temperature of 46-47 degrees F. Person in charge voluntary removed and discarded in the trash the food referenced in the violation during routine 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 Cooked onion at the flat top grill were observed to have internal temperature of 79-82 degrees F. Person in charge voluntary removed and discarded in the trash the food referenced in the violation during routine inspection. Priority (P) 0
42,43 Single service & gloves in 0
42,43 42 Single-service articles stored and used in 0
42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination out Single use plates and u-boats food containers at the food service makeshift unit were observed to be stored not inverted. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 19 81 81
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 4 45 91
Priority Foundation (PF) 39 0 39 100