| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/11/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Ice cream freezer | 3,9 |
| Open air cooler | 41 |
| Deli display cooler | 39 |
| Meat display cooler | 37 |
| Prep table cooler | 36 |
| Store WIC | 40 |
| Back WIC | 41 |
| WIF | 14 |
| Description | Temperature | State Of Food |
|---|---|---|
| Pork skin with meat | 97/104 | |
| Taco potato | 141 | |
| Rice | 136 | |
| Barbacoa | 149,152 | |
| Carnitas | 159 | |
| Diced pork | 159 | |
| Tamales | 161 | |
| Pork meat in soup | 157 | |
| Steak | 151 | |
| potato soup with meat | 161 | |
| Soup with meat | 158 | |
| Shrimp | 37 | |
| Ceviche | 38 | |
| Sliced cucumber | 38 | |
| Sliced tomato | 39 | |
| Sliced onion | 39 | |
| Shrimp Cocktail | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartemt sink (not set up) |
| 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 | ** Pork skin with meat 97F/104F. | PIC voluntarily discarded during inspection. | Priority (P) | 1 |
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 21 Date Marking and Disposition | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F | out | ** Observed opened chubs of deli meat without date marking. | PIC voluntarily discarded during inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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