| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/25/2024 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Walk-in Freezer | -4 |
| Kitchen Walk-in Cooler | 29 |
| Raw Product Cooler | 39 |
| Kitchen Warmers | 171/150 |
| Taco Stock Cooler | 35 |
| Taco Hot Bar | 131 |
| Grab N Go Warmer | 170 |
| Register Area Prep Coolers | 33 |
| Retail Grab N Go Cooler | 42 |
| Retail Salsa Bar | 50 |
| Retail Toppings Bar | 38 |
| Roller Grill | 164 |
| Chili/Cheese Dispenser | 148 |
| Retail Creamer Bunkers | 22 |
| Retail Grab N Go Hot Case | 166 |
| Retail Walk-in Cooler | 32 |
| Novelty Freezers | -2/-10 |
| Description | Temperature | State Of Food |
|---|---|---|
| Cut Chicken | 113 | |
| Cut Pork | 122 | |
| Cut Beef | 108 | |
| Beans | 133 | |
| Pico De Gallo (Taco Bar) | 37 | |
| Diced Onions | 33 | |
| Diced Tomatoes | 33 | |
| Burrito | 148 | |
| Corndog | 138 | |
| Cut Chicken | 187 | |
| Potato Wedges | 133 | |
| Chicken Tenders | 146 | |
| Hamburgers | 135 | |
| Sliced Pickles | 37 | |
| Sliced Jalepenos (Salsa Bar) | 51 | |
| Salsa Verde | 52 | |
| Creamy Cilantro | 52 | |
| Sliced Limes | 54 | |
| Salsa | 41 | |
| Sliced Jalepenos (Toppings Bar) | 39 | |
| Hotdogs | 146 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Dishwasher 1st Run | Water | 146 | |||
| Dishwasher 2nd Run | Water | 159 |
| 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 multiple meats (chicken, pork, and beef) at the taco bar with an internal temperature of 108F-122F when temperature was checked with Inspector's probe thermometer. | Person In Charge (PIC) voluntarily discarded all out of temperature products. | Priority (P) | 2 |
| 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 | Observed salsa verde, creamy cilantro, sliced jalepenos, and limes with an internal temperature ranging from 51F - 54F when temperature was checked with Inpsector's probe thermometer. | PIC voluntarily discarded all out of temperature products. | Priority (P) | 2 |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. | out | Observed multiple mops and brooms stored improperly directly on the floor in the storage/cleaning area. | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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