| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/04/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Make Units | 34, 50 |
| Prep Reach In Coolers | 35, 40 |
| Prep Reach In Freezers | -6, 10 |
| Server Reach In Cooler | 41 |
| Retail Reach In Cooler | 40 |
| Retail Freezer | 8 |
| Novelty Ice Cream Freezers | -2, 5 |
| Description | Temperature | State Of Food |
|---|---|---|
| Black Beans | 156 | |
| Chicken in Red Liquid | 200 | |
| Chicken in White Liquid | 176 | |
| Rice | 156 | |
| Sliced Potatoes | 43 | |
| Diced Onions | 43 | |
| Slaw Mix | 41 | |
| Black Bean Paste | 46 | |
| Chicken Wings | 44-45 | |
| Ceviche | 48 | |
| Shredded Lettuce | 54 | |
| Maccarini Salad | 50 | |
| AL pastor | 38 | |
| Steaks | 39 | |
| Shrimp | 50 | |
| Ground Beef | 47 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Triple Sink | Signet SK2 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | Observed food dicer stored on clean dish rack to have dried white food debris on blades and dicer guide. | PIC moved food dicer to triple sink. | Priority Foundation (PF) | 0 |
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Observed multiple items in make unit #1 to be above 43 degrees F when checked with inspector probe thermometer. Items included cooked ground beef, chicken wings, bean paste, ceviche, shrimp, shredded lettuce, macaroni salad. | PIC voluntarily discarded all out of temperature food items. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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