Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
03/25/2025 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Prep table 1 38
Prep table 2 39
WIC 41
Chest freezer 9

Food Temperatures


Description Temperature State Of Food
Cut lettuce 59
Sliced papayas 39
Sliced pineapple 39
Sliced ham 38
Diced onion 39
Cut mango 39
Cut cantaloupe 39
corn 137
Steak 148

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 Compartment sink

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times out ** Observed equipment stored in the hand sink. PIC voluntarily corrected during the inspection. Priority Foundation (PF) 0
16,17,18 cooking, reheating, cooling in 0
16,17,18 18 Cooling time and temperature in 0
16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature out ** Observed employee placed shredded lettuce directly in the prep table after preparation to be served to the customers, the temperatures were between 59F. PIC voluntarily corrected during inspection. Priority (P) 1
Total Score Violation Score Inspection Score Inspection %
100 9 91 91
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 1 38 97