| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/18/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Meat 2 Door Freezer | 10 |
| Meat 1 Door Freezer | 2 |
| Meat Display Case | 43 to 40 |
| Warmer | 196 |
| Kitchen Reach-in Cooler | 41 |
| Upright Freezers | 2,5 |
| Kitchen 2 Door Cooler | 35 |
| Ice Cream Freezers (2) | -3, -2 |
| Outside Walk-in Cooler | 40 |
| Retail Freezer | 24 |
| Retail Produce Cooler | 38 |
| Retail 2 Door Cooler | 37 |
| Retail upright Meat Cooler | 31 |
| Description | Temperature | State Of Food |
|---|---|---|
| Intact Pork | 40 | |
| Raw Ground Pork | 56 | |
| Sliced Beef | 41 | |
| Menudo (2) | -6, 31 | |
| Tostito's | 178 | |
| Beans | 165 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3-Bay Sink | 0/100 | Steramine Tablets |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | At time of inspection sanitizer was between 0/100 PPM, under the manufacture instructions PPM of 200 PPM. | Inspector reviewed how to test sanitizer according to manufacture label and brought sanitizer up to 200PPM with PIC. | Priority (P) | 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 | Kitchen- Using a state issued and calibrated probe thermometer a bus pan of ground pork was 56 degrees, above the safe cold holding temperature of 41 degrees. | Ground pork was discarded. | Priority (P) | 3 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||