Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
05/31/2023 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
WIC 34
WIF -8
Deli Case 39
Food Warmers 219, 312

Food Temperatures


Description Temperature State Of Food
rice 136
pinto bean 168
Pork Ribs 193
Tamales 180
Beef N Gravy 170
Beef Steak 183
Beef Ribs 177
Raw chicken 37
Raw seafood 40
raw Pork 37

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
meat department sink bleach
kitchen 3 compartment sink bleach

Violations


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 Ice machine had pink organic build up inside. Priority Foundation (PF) 0
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out meat saw had old food residue present Priority (P) 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(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 in WIC temperature 157F 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)8 Date Marking; Discard food after 7 days at 41F out cooked food in walk in cooler not properly date marked Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 13 87 87
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 1 38 97