| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/10/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Makeshift Unit @ food preparation | 40.9 |
| Standing Cold holding @ food preparation | 44.3 |
| Standing freezer @ preparation | 16.9 |
| Chest Freezer @ back storage | 12.5 |
| Chest Freezer #2 @ back storage | 17.4 |
| Standing freezer (meat) @ back storage | 11.5 |
| Dairy Retail Cold holding | 37.9 |
| Frozen foods Retail Freezer | 14.5 |
| Retail Ice cream Chest freezer | 8.9 |
| Description | Temperature | State Of Food |
|---|---|---|
| raw chopped beef @ retail (food service unit) | 41 | |
| sliced tomatoes @ makeshift @ preparation 46 (20 mins) | 46 | |
| chopped cilantro @ standing cold holding food preparation | 42 | |
| soft cheese @ makeshift | 40 | |
| chopped lettuce @ makeshift | 41 | |
| queso dip @ makeshift | 40 | |
| raw chicken @ standing cold holding food preparation | 41 | |
| raw shrimp @ standing cold holding food preparation | 37 | |
| cooked chicken and vegetables @ hot holding | 167 | |
| cooked ground beef @ hot holding | 187 | |
| cooked pulled chicken @ hot holding | 164 | |
| Mexican rice @ hot holding | 159 | |
| beans @ hot holding | 156 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three compartment sink | 100 | Bleach |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | Small plastic containers of sour cream, three metal pots of fish soup, and a plastic container of red sauce was observed to have internal temperature of 47 to 48 degree F. These foods were observed to be stored in standing cold holding unit at the food service preparation area. | Person in charge voluntary discarded these foods in the trash during the inspection. | Priority (P) | 0 |
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used | in | 0 | |||
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable | out | The hot holding unit cutting board was observed to have excessive amount of scoring and uncleanable sides. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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