Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
08/25/2025 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Meat department display case 33.4 to 37.8
Makeshift @ food service 42.1
Standing cold holding unit @ food service 39.9
Retail Cold holding units 34.8 to 41.3
Retail Freezer units 8.7 to 11.3
Chest freezer @ food service 11.7
Ice Cream Freezer units @ retail display -3.8 to -12.4
Freezer Chest #3 1.2
Freezer Chest #4 3.9
Walk in Meat/TCS foods Cold holding unit 36.5
Walk in Freezer @ back 15.2

Food Temperatures


Description Temperature State Of Food
sliced cucumbers @ preparation 46
raw shell eggs @ ambient temperature 41
chopped onions @ back walk in cold holding unit 40
Refried Beans@ hot holding 178
Pico @ makeshift 39
sliced Tomatoes@ makeshift 40
chopped cilantro @ standing food service cold holding unit 39
raw fish @ back walk in cold holding unit 39
Refried Beans @ standing food service cold holding unit 40
chopped jalapeños @ standing food service cold holding unit 40
Chicken in sauce @ back walk in standing unit 39
Beef tips @ cooking 206
Beef Soup @ cooking 198
Mexican style cheese @ front display unit 39
Rice @ hot holding 184

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink @ food service 200 Streamine Tabs
Three compartment sink @ food preparation 100 Bleach

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
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 Scramble eggs in metal container at the bottom of the makeshift unit were observed to have an internal temperature of 44 degrees F. Deli loaf at the bottom of the makeshift unit were observed to have an internal temperature of 44 degrees F. Priority (P) 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 Several metal plastic and metal containers were observed to be wet stacked on the drying shelves at the three-compartment sink. 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 Container lid on raw beef in the standing cold holding unit at the food service area was observed to be cracked. The makeshift cutting board was observed to be heavy scored. 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 Several areas under the ban saw and the switch for the meat grinder were observed to have excessive amount of dried food residues and build up. These are not direct food contact areas. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 9 91 91
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 0 39 100