| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/26/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| WIC-produce | 34 |
| WIF | 29 |
| 2 door cooler-kitchen | 41 |
| 2 door freezer-kitchen | -6 |
| 2 door freezer back door | -11 |
| WIC-kitchen | 38 |
| WIC Meat | 36 |
| seafood retail freezer | 17 |
| deli case | 36 |
| stem table | 143 |
| condiment table | 31 |
| self serve condiment bar | 32 |
| rotissierie warmer-off |
| Description | Temperature | State Of Food |
|---|---|---|
| pork chirron and sauce | 142 | |
| milk | 38 | |
| eggs | 41 | |
| beef | 35 | |
| chicken | 40 | |
| rice | 158 | |
| shredded beef | 160,189 | |
| pork | 161 | |
| steak | 185 | |
| Pico | 53 | |
| Guacamole | 50 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment -kitchen | 200 | spectrum2 | 79 | ||
| 3 compartment-meat | bleach | ||||
| dishwasher | bleach |
| 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. | in | . | Priority Foundation (PF) | 0 | |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | meat saw and meat grinder has old food residue inside. | 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 | Pico 53F, Guacamole 50F. | Placed in cooler to allow cooling to take place after being made | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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