| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/13/2023 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Upright cooler | 38 |
| Prep cooler | 39 |
| Description | Temperature | State Of Food |
|---|---|---|
| Tamale | 41 | |
| Diced onion | 42 | |
| Diced tomato | 40 | |
| Onions with tops cut off - 2 hours into cooling | 61 | |
| Onions and jalapenos - 2 hours into cooler | 60 | |
| Refritos | 162 | |
| Tamale | 162 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink | 10 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Observed PIC sanitizing dishes at 3 compartment sink in a chlorine solution that was less than 50 ppm. | PIC voluntarily replaced the solution and moved the dishes to be rewashed | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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