| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/12/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Hot Box | 175 |
| Novelty Ice Cream Freezer | -33, 5 |
| Deli Display Cooler | 30 to 38 |
| Walk in Cooler | 36, 38 |
| Walk in Freezer | -6 |
| Meat & Cheese Cooler | 41 |
| Retail Reach in Freezer | -6, 0, 2 |
| Retail Reach in Cooler | 35, 38, 38 |
| Produce Retail Reach in Cooler | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| Pork Fat Skins (With Meat) | 125 | |
| Hot Wings | 110 | |
| Barbacoa | 195 | |
| Carnitas | 205 | |
| Spaghetti Dish | 181 | |
| Raw Whole Shrimp | 38 | |
| Raw Chorizo | 40 | |
| Carnitas | 171 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | 200 | SK2 | 87 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 19 Hot holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods | out | Observed pork fat skins with meat and hot wings measuring below 135F when measured with inspector's probe thermometer. See 'Food Temperature' section for specific temperatures. | PIC voluntarily discarded affected product. | Priority (P) | 0 |
| 33 Thermometers provided and accurate | in | 0 | |||
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) | out | Observed both thermometers inside of the hot box to read below 150F (into the area below any markings) when hot box showed 175F when measured with inspector infrared thermometer. | PIC removed out of order thermometers and got new ones. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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