| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/16/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Display Cooler (Deli) | 32, 33 |
| Preparation Cooler (Kitchen) | 38 |
| Walk in Cooler (Outside) | 38 |
| Storage Freezers (Outside) | -1 to 10 |
| Bunker Freezer (Kitchen) | -30 |
| Storage Freezer (Kitchen) | -20 |
| Preparation Cooler (Pizza) | 43 |
| Novelty Ice Cream Freezer | -10 to -6 |
| Retail Reach in Freezers | -15 to 3 |
| Retail Reach in Coolers | 42 |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicharron | 75 | |
| Carnitas (Reheating for 45 minutes) | 117 | |
| Chile Rellano | 152 | |
| Fried Chicken Wings | 135 | |
| Empanadas | 151 | |
| Shredded Lettuce | 40 | |
| Diced Onions | 40 | |
| Sliced Tomatoes | 41 | |
| Raw Marinated Steak | 41 | |
| Raw Marinated Pork | 42 | |
| Raw Marinated Chicken | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | Aerocep Bleach |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | out | Observed raw marinated steak, pork and chicken being stored directly above tortillas, salsas and diced produce in the kitchen preparation cooler. | Employee voluntarily moved items into appropriate storage locations. | 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 | Observed fried pork skins within the deli hotbox to be below 135F when measured with Inspector's probe thermometer. | PIC voluntarily discarded affected products. | Priority (P) | 5 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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