| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/06/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| 2 Door cooler | 40 |
| Back freezer | -3 |
| Prep Cooler | 39 |
| Grill Cooler | 37 |
| Description | Temperature | State Of Food |
|---|---|---|
| Pork | 177 | |
| Chicken(previously cooked) | 188 | |
| Ground beef(previously cooked) | 39 | |
| Shredded pork(previously cooked) | 43 | |
| Black beans | 143 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Bay sink | 200 | Steramine |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) | out | Observed large pan of cooked shredded pork in cooler that was tightly sealed with heavy condensation observed on lid. Product had been in cooler for over 24 hours and had internal temperature of 43F. | Spoke with owner about the use of shapllow pans or by cooling shredded product without lids for effective cooling within 2 and 4 hour periods. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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