Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/28/2023 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Meat department display case 40.9
Makeshift @ food service 40.2
Standing cold holding unit @ food service 43.1
Retail Cold holding unit #1 41.3
Retail Freezer 42.3
Egg Retail Cold holding unit 77.2
Milk Retail Cold holding unit 43.0
Ice Cream Freezer #1 retail display 4.6
Ice Cream Freezer #2 retail display 11.6
Ice Cream Freezer #3 retail display 9.3
Freezer Chest #3 14.6
Freezer Chest #4 -1.9
Walk in Meat/TCS foods Cold holding unit 42,6
Back walk in cold holding unit 40.9
Back freezer -9.3

Food Temperatures


Description Temperature State Of Food
pork chop @ cooking 156
chicken/vegs @ cooking 187
sliced tomatoes @ makeshift food service 40
chopped lettuce @ makeshift food service 40
refried beans @ hot holding 193
beef stew @ hot holding 187
Rice @ hot holding 189
raw chicken @ standing Cold holding food service 40
refried beans @ back Cold holding food service 40
raw sausage @ front makeshift 40
raw beef @ front makeshift 40
stomach @ front makeshift 41
queso @ walk in cold holding unit back 40
cooked beef @ walk in cold holding back 41
raw chicken in sauce @ walk in back cold holding unit 43
Mexican style cheese @ meat department case 41
deli meat ham @ meat department case 41
chicken & vegetables @ hot holding 156
beef in sauce @ hot holding 154

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink 100 Bleach

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
06,07 Hand Hygiene in 0
06,07 7 No bare hand contact with ready to eat food in 0
06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food out Employee cooking at the flat top grill was observed to handle cooked tortillas with bare hands. Employee was observed several times to removed single use glove after handing raw animal proteins and did not wash their hands after handing raw animal proteins before place new clean single use glove on to handle ready to eat foods. Employees were observed to slice limes for garnishes and for drinks at the food pre-serve station with their bare hands. Priority (P) 1
13 Food separated and protected in 0
13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times out Raw animal proteins were observed to be stored over ready to eat chopped vegetables in the standing cold holding unit at the food service preparation. Priority (P) 1
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out Ban saw blade and wheel in the meat processing area was observed to excessive amount of dried food residues. The vegetable chopped near the back hand washing sink on the clean ready to use storage rack was observed to have excessive amount of dried food residues on the blades. 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 Ambient temperature of raw shell eggs in the retail display cold holding unit were observed to have ambient temperature of 77.2 degrees F. Person in charge had employee removed all foods referenced in the violation and voluntary discard in the dumpster at the time of inspection. Priority (P) 0
33 Thermometers provided and accurate in 0
33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures out No food probe thermometers that reached to 32 degrees F were available in the establishment. Priority Foundation (PF) 0
Total Score Violation Score Inspection Score Inspection %
100 18 82 82
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 4 45 91
Priority Foundation (PF) 39 1 38 97