Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
10/14/2024 High Risk Food Retail No Yes

Equipment Temperatures


Description Temperature
retail novelity freezer 5
kitchen 2-door stainless cooler 40
kitchen condiment cooler 40
warmer 170
Meat dept display cooler 40
Meat dept 2-door stainless freezer 15
Retail 2-door glass freezer 10
Produce case 40
Retail glass refrigeration unit 58
outside walk in cooler 40

Food Temperatures


Description Temperature State Of Food
store made coleslaw 80
beef Tongue on stove cooking 190
beans 180
store made dressing 83
pork charizo 59
marigraine 56
charizo argintaino 59
pork charizo hard pack 55
quesadilla cheese 55
oaxaca cheese 60
sour cream 58
queso fresca 57
country style fresca 57
store made cheese ball 55
sour crean in container 59
hondorian moz. 53
crema mexicana table cream 58
pulled chicken 134

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3-compartment warewash steramine quat tablets

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out Tongs used at warmer dry organic buildup on inside area. Priority Foundation (PF) 0
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 Store made dressing at room temperature on dressing shelf in kitchen. Store made cabbage mix at room temperature on prep table.PIC voluntarily pulled and discarded Retail glass door dairy cooler food probed with state certified thermometer 53- 60 degrees. PIC volunteer to pull and discard. Voluntarily pulled and discarded. Priority (P) 1
32 Approved thawing methods in 0
32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. out Thawing frozen chicken in 3 bay sink not under cool running water. Core (C) 1
33 Thermometers provided and accurate in 0
33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures out No probe thermometer provided for employees to monitor temperatures Priority Foundation (PF) 0
34 Food Properly labeled in 0
34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized out Spice containers not labeled on prep table in kitchen. Bagged spices not labeled in retail area. Core (C) 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 Store made cheese ball no ingredients label. Priority Foundation (PF) 1
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 No test strips for quat sanitizer used at 3 compartment sinks. Priority Foundation (PF) 0
53 Ventilation, lighting, and designated areas used in 0
53 0080-04-09-.06(2)(b)2 Ventilation/hood system/filtration installed not to cause contamination out Hood vents grease dripping needs cleaning. Core (C) 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 3 42 93
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 4 35 89