Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
06/27/2023 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Prep cooler 39
Kitchen WIC 38
Kitchen WIF 10
Store WIC 40
Store WIF 0
Grab N' Go 38

Food Temperatures


Description Temperature State Of Food
Shrimp 159
Fajita 145
Taco beef 147
Beans 150
Baked chicken 151
Rice 143
Tornado 140
Sour cream 39
Salsa 39
Diced onion 42
Diced tomato 43

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 Compartment sink 400 71
Sanitizer bucket more than 400 70

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 ** Build up observed on the can opener blade. Priority Foundation (PF) 2
21,22 Date & Time for food safety in 0
21,22 22 Time as a Public Health control in 0
21,22 0080-04-09-.03(5)(a)9(i) Time as a Public Health control- written procedure out ** No time written for fried chicken, chicken tender and hot food in the hot bar. PIC said they are using time control for all the hot food in the hot cabinet and hot bar. Priority (P) 0
24,25 Chemical hazards in 0
24,25 25 Chemicals identified, stored, and used in 0
24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use out ** Quat sanitizer concentration observed more than 400 ppm in the sanitizer bucket PIC voluntarily corrected during inspection. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 13 87 87
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 1 38 97