| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/09/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Hotbox | NIU |
| Meat Display Case | 32-40 |
| Walk In Cooler | 50 |
| Retail Produce Reach In Cooler (No TCS) | 46 |
| Retail Reach In Freezer | 5 |
| Retail Reach In Coolers | 38-39 |
| Novelty Ice Cream Freezers | -2, -17 |
| Walk In Freezer | 25 |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicharron with Meat | 135-152 | |
| Raw Red Meat | 35 | |
| Cheese | 41 | |
| Chorizo | 37 | |
| Barbocoa | 182 | |
| Carnitas | 171 | |
| Cheese In Walk In Cooler | 47-49 | |
| Salsa Verda in Walk In Cooler | 47 | |
| Raw Pork In Walk In Cooler | 44-47 | |
| Raw Red Meat in Walk In Cooler | 47 | |
| Barbacoa in Walk In Cooler | 49 | |
| Carnitas in Walk In Cooler | 49 | |
| Ham Loaf | 49 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Triple Sink | Bleach |
| 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 | Observed no written policy or documentation on ambient temperature in use band saw or deli slicer. | Priority (P) | 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 | Observed multiple raw animal proteins, house made sauces, and house made dishes stored in temperature danger zone in walk in cooler. Items included raw whole cut pork, raw whole cut red meat, cheeses, ham loaf, hotdogs, barbacoa, carnitas, pig casings. Items had temperatures ranging from 44-49 degrees F when taken with inspector probe thermometer. Firm did have raw animal proteins thawing in walk in cooler that were below 41 degrees F. | PIC voluntarily discarded out of temperature items in walk in cooler. PIC turned temperature down to 30 degrees. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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