| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/04/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Retail Novelty Chest Freezers | 3 |
| Prep Cooler | 41 |
| Stock Cooler (On retail floor for Kitchen use) | 39 |
| Kitchen Upright Cooler | 38 |
| Stock Upright Freezer (Retail Floor for Kitchen Use) | 7 |
| Back Storage Chest Freezers | 3,5 |
| Description | Temperature | State Of Food |
|---|---|---|
| Beans 1 | 142 | |
| Beef | 141 | |
| Pork Salsa | 143 | |
| Beans 2 | 137 | |
| Chorizo | 138 | |
| Rice | 145 | |
| Diced Onions | 43 | |
| Shredded Cheese | 42 | |
| Salsa | 42 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 21 Date Marking and Disposition | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... | out | ** Observed shredded lettuce and salsa without date marking. | PIC voluntarily discarded during inspection. | Priority (P) | 0 |
| 37 Personal Cleanliness | in | 0 | |||
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. | out | ** Observed employee handling food without effective hair restraint. | PIC voluntarily corrected during inspection. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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