Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
11/27/2024 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Retail freezer 22
Ice cream freezer 12
Prep table cooler 38
Open air chicken/chorizo display cooler 39
Meat display cooler 39
WIC 40
WIF 3
Produce WIC 41
Store WIC 41
Open air cooler 41

Food Temperatures


Description Temperature State Of Food
Barbcoa 95
Steak 1 185
Steak 2 143
Beef 147
Pork 143
Beans 148
Pork skin 146
Ribs 149
Diced chicken 153
Diced onion 41
Sliced tomato 41
Salsa 40

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 Compartment sink in deli
3 Compartment sink in meat cutting area 200 78

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
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 bacon was observed stored above hotdog in the WIC. PIC voluntarily discarded during inspection. Priority (P) 1
13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) out ** Raw chicken and sausage observed stored above whole-cut meat in the WIC. Priority (P) 1
16,17,18 cooking, reheating, cooling in 0
16,17,18 16 Cooking time and temperature in 0
16,17,18 0080-04-09-.03(4)(a) Raw Animal Foods cooked to the required time and temperature out ** Observed employee cooked steak and placed it in the hot bar without checking the cooking temperature. Priority (P) 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 ** Barbacoa observed at 95F after more than 12 hours. PIC voluntarily discarded during inspection. Priority (P) 0
40,41 Utensils in 0
40,41 41 Utensils, equipment, and linens; stored, dried, and handled in 0
40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining out ** Washed pans observed stored wet nested. Core (C) 0
40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food out ** Cleaned pots and pans were observed stored outside the building, not protected. ** Cleaned dishes were observed stored directly on the floor in the outside room. Core (C) 1
53 Ventilation, lighting, and designated areas used in 0
53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored out Partially consumed employee's water bottles are stored beside the plastic wrapping machine in the produce area. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 12 88 88
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 3 42 93
Priority (P) 49 4 45 91
Priority Foundation (PF) 39 0 39 100