Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/08/2025 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Kitchen Storage Cooler 25, 31, 41
Kitchen Storage Freezer 3
Walk in Cooler (Kitchen) 39
Walk in Freezer (Kitchen) -6
Storage Freezer (Taco Bar) 11
Coolers under Grill 38 to 41
Storage Cooler (Biscuit) 38
Storage Cooler (Pizza) 38
Storage Cooler (Roller Grill) 40
Grab & Go Cooler 39 to 42
Novelty Ice Cream Freezer -13
Retail Reach in Freezer 0
Walk in Cooler (Beverages) 31, 35

Food Temperatures


Description Temperature State Of Food
Pico de Gallo 40
Gaucamole 38
Shredded Cheese 38
Diced Tomato 35
Scrambled Egg 141
Refried Beans 150
Diced Chicken (Fully Cooked) 145
Cheese Sauce (Taco Bar) 152
Diced Steak 137
Nacho Cheese 140
Chili 139
Salsa Verde 41
Diced Onions 39

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three Compartment Super San
Sanitizer Bucket 150 Super San 76
Sanitizer Bucket 200 Super San 76

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices out Observed the hand wash sink located in the taco bar area not to have any paper towels or hand drying devices available. Priority Foundation (PF) 0
37 Personal Cleanliness in 0
37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry out Observed employee wearing a bracelet while preparing food in the kitchen. Core (C) 0
40,41 Utensils in 0
40,41 41 Utensils, equipment, and linens; stored, dried, and handled in 0
40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining out Observed pans being stored as clean to have excess amounts of water on them. 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 Observed pans being stored as clean to have excess amounts of sticker residue on them. Priority (P) 0
46 Non-food contact surfaces clean in 0
46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. out Observed excess amounts of grease build up on deep friers in the kitchen. Observed brown and red organic matter at the bottom of the kitchen's storage cooler. Observed excess amounts of dust on the fan guards above the three compartment sink. Core (C) 0
51,52 Facilities in 0
51,52 51 Garbage and refuse properly disposed; facilities maintained in 0
51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. out Observed outside dumpsters to have both lids open, exposing trash inside to pests. Core (C) 1
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(5)(a) Maintained in good repair out Observed leaks underneath the three-compartment sink. Firm had sufficient control over the leaks. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 12 88 88
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 5 40 88
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 1 38 97