| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/26/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Raw display coolers | 36, 36 |
| Cheese cooler | 40 |
| Prep cooler | 35 |
| Walk in freezer | 14 |
| Walk in cooler | 34 |
| Retail freezer | 13 |
| Retail 2 door cooler | 31 |
| Retail walk in cooler (beer) | 37 |
| Ice cream novelty freezers | -19, -8 |
| Description | Temperature | State Of Food |
|---|---|---|
| Ceviche | 36 | |
| Steak | 38 | |
| Pollo | 36 | |
| Grilled onions | 169 | |
| Carne Asada | 170 | |
| Diced onion | 36 | |
| Salsa roja | 33 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 bay sink | 100 | Arocep Bleach | 82 |
| 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 cleaning log kept for meat cutting equipment (slicer, grinder, band saw) | Priority (P) | 0 | |
| 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 | Observed no date marking labels on two open chubs of ham in kitchen display cooler. All other date marking of TCS items within required parameters. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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