| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/05/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| reach in cooler | 36 |
| walk in cooler | 37 |
| pizza prep | 35 |
| Description | Temperature | State Of Food |
|---|---|---|
| cooked chicken | 152 | |
| rice | 136 | |
| salsa | 41 | |
| beef | 157 | |
| beans | 146 | |
| pico | 38 | |
| spicey chicken sandwich | 154 | |
| taquito | 167 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 comp sink | 300 | Pro Power Quat |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | In use Guacamole on cold line not properly cooled before use. Temperature tested at 50F. Items must be properly cooled after preparation. | Priority (P) | 0 | |
| 42,43 Single service & gloves | in | 0 | |||
| 42,43 42 Single-service articles stored and used | in | 0 | |||
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination | out | Various cases of single service items stored on floor. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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