Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
04/14/2025 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Walk in Cold holding unit @ produce 38.5
Standing freezer @ food service 45.3
Standing freezer #1 @ meat department -11.1
Walk in Cooler @ food service 38.2
Standing Cold holding @ retail w/TCS (ranage) 36.5 to 33.4
Standing freezer #2 @ meat department 7.6
Walk in cold holding unit @ meat department 41.2
Makeshift @ food service 38.5
Salsa cold holding unit @ food service 39.4
Ice cream chest freezer @ retail -24
Meat display cases 40.4 to 40.8
Meat TCS retail case @ meat department 39.9

Food Temperatures


Description Temperature State Of Food
raw beef @ meat department 37.5
Sliced Onions @ cold holding unit retail 38.7
Seasoned Cooked Rice @ hot holding food service 139.7
Refried Beans @ hot holding food service 146.5
Chicken @ hot holding food service 143.7
Stewed Chicken @ hot holding food service 147.4
Chicharrónes @ cold holding food service 38.6
shredded beef @ hot holding ` 137.6
shredded beef @ walk in cold holding food service 39.7
Tomatillo @ cooking 189.5
Pork @ cooking 197.5
shredded lettuce @ MS 38.7
sliced tomatoes @ MS 39.3
deli meat ham @ MS 39.7
raw shell eggs @ MS 40.2

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink @ food service not set up Bleach
Three compartment sink @ meat department not set up Bleach

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
04,05 Hygiene in 0
04,05 4 Eating, Drinking, or Using Tobacco in 0
04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas out Employee's personal drinks were observed to be stored over clean ready to use dishes on the bottom of a food preparation table in the food service area. An employee personal drink was observed to be stored on food preparation table while open foods were present. Priority (P) 0
13 Food separated and protected in 0
13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times out Raw beans and salsa was observed to be stored under raw chorizo sausage in containers in the walk in meat cold holding unit. Priority (P) 0
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 Meat slicer in the meat department had excessive amount of dried food residues and build up on the blade. The underside of the ban saw hand excessive amount of dried food residues and build up. The top and bottom enclosed area of housing the ban saw blade, guards and wheel had excessive amount of dried food residues and build up. Priority (P) 3
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(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. out Cooked beef labelled Bar had a preparation date of April 13, 2025, and internal temperature of 47.6 degrees F. This food product did not meet the time /temperature requirements, to be cooled in the required total time of 6 hours. Pork cooked on April 13, 2025, and cooled from hot holding unit in the meat walk in cold holding unit had an internal temperature of 47.2 degrees F. Person in charge voluntary discarded the foods referenced in the violation in the trash during the routine inspection. 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 Temperature control for safety foods such as cooked animal proteins, salsas, and chopped vegetables were observed to have an 8-day date marking system. Discussed with PIC proper date marking system during routine inspection. Several of the TCS foods in the cold holding unit and large walk in cold holding unit for example had a preparation date of April 12, 2025 and a discard/expiration date of April 19, 2025. Priority (P) 0
40,41 Utensils in 0
40,41 40 In use utensils properly stored in 0
40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. out Scoop on top of the large ice machine was observed to be stored uncovered and unprotected. Scoop is used for scooping chips from large food grade containers. Scoop near the cold holding salas unit was observed to be stored uncovered and unprotected on food preparation counter. Core (C) 0
44,45 Utensils and equipment in 0
44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used in 0
44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable out White makeshift cutting board and the two red cutting boards, one in the meat department and one in the food preparation area of the food service were observed to be heavy scored. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 26 74 74
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 6 43 87
Priority Foundation (PF) 39 0 39 100