Inspection

Food Safety Retail Inspection

Inspection details

Inspection Date	Inspection Type	In Person/Virtual	Establishment Type	Risk Type	Permit posted	Previous inspection available
12/18/2025				High Risk Food Retail	Yes	Yes

Equipment Temperatures

Description	Temperature
WIC Produc	38
RIC Milk	37
Meat Case	35

Food Temperatures

Description	Temperature	State Of Food
baked chicken	135
raw chicken	38

Warewashing Information

Machine Name	ppm	Sanitizer Name	Sanitizer Type	Temperature
3 compartment sink	100	clorox

Violations

Violation	Status	Observations	Corrective Actions	Violation Category	Repeat
14 Food contact surfaces; clean and sanitized	in				0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean.	out	Meat band saw unused for the day, with meat residue on saw blade, wheel and machine. Meat saw should be completely cleaned, free from meat residue, every 4 hours and at the end of the work day.		Priority Foundation (PF)	0
16,17,18 cooking, reheating, cooling	in				0
16,17,18 17 Reheating procedures for hot holding	in				0
16,17,18 0080-04-09-.03(4)(c)1 Reheating for Hot Holding- general (165F)	out	Carnitas in hot case temperature tested with state calibrated thermometer at 119F.	Item removed to be reheated to 165F before going back in hot case.	Priority (P)	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	0	45	100
Priority (P)	49	1	48	97
Priority Foundation (PF)	39	1	38	97