| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/16/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| WIC | 37 |
| RIC Bakery | 38 |
| RIC Retail | 37 |
| Meat Case | 36 |
| Description | Temperature | State Of Food |
|---|---|---|
| Shrimp | 36 | |
| Beef | 37 | |
| Milk | 38 | |
| Soft Cheese | 38 | |
| Carnitas | 156 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 comp sink meat | Bleach | ||||
| 3 comp sink kitchen | 100 | Bleach | |||
| 3 comp sink bakery | Bleach |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 32 Approved thawing methods | in | 0 | |||
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. | out | Beef thawing in standing water in a bucket inside 3 compartment sink in the meat department. | moved to refrigerator | Core (C) | 0 |
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips | in | 0 | |||
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. | out | No sanitizer test kits for testing sanitation of water that is used to sanitizer dishes. | Priority Foundation (PF) | 2 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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