Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
09/23/2025 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
retail grab n go 54
milk cooler 39
food warmer 159
2-door cooler (kitchen) 37
WIC 32
1-door freezer (kitchen) -1

Food Temperatures


Description Temperature State Of Food
refried beans 99
shredded chicken 137
cheese empanada 144
milk (chocolate) 11 pints 53-57
milk (white) 37
eggs 32
chicken 27
refried beans 135

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 compartment sink spectrum 2

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
01 PIC present, Knowledgeable, Duties in 0
01 0080-04-09-.02(1)(c) Person in charge - Duties out PIC must maintain food safety and sanitation in food retail establishment. 4-priority violations observed during this inspection. Priority Foundation (PF) 0
13 Food separated and protected in 0
13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times in Eggs stored with multiple items without proper separation. (peppers, meat, and cheese) PIC arrange the cooler according to the food safe guide left by inspector. Priority (P) 0
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 Refried beans at 99F on top of the grill. Reheat the beans to proper temperature. Discussed with PIC and left handout with demonstration. Priority (P) 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 11 pints of chocolate milk, 1-chobani yogurt drink, 1-chobani yogurt cup Removed from cooler and discarded Priority (P) 0
30,31 Food temp controls in 0
30,31 30 Proper cooling methods, adequate equipment for temperature control in 0
30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. out grab n go cooler temperature 54F. Priority Foundation (PF) 0
35,36 Pests & contamination in 0
35,36 36 Contamination prevented during food preparation, storage or display in 0
35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods out uncovered cut bell peppers red/orange. Bottle of whole garlic unpeeled in the 2-door cooler. Discarded Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 17 83 83
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 2 37 94