| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/29/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| walk in cooler | 35 |
| reach in cooler retail, cut fruit | 37 |
| reach in cooler bakery | 35 |
| Retail Meat Case | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| barbacoa steam table | 154 | |
| carnitas steam table | 160 | |
| Salsa | 37 | |
| raw pork ribs | 38 | |
| rice | 84 | |
| beans | 34 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 comp sink meat | Bleach | ||||
| 3 comp sink kitchen | 100 | Bleach | |||
| 3 comp sink bakery | Bleach |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... | out | Prepared items without date marking, including beans, rice, salsa, sauces. | Priority (P) | 0 | |
| 38,39 wiping cloth & washing produce | in | 0 | |||
| 38,39 38 Wiping cloths properly used and stored | in | 0 | |||
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor | out | Soiled wiping cloths on prep station in meet department. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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