Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
09/05/2023 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Walk-in Cooler x
Prep Cooler 36F
Prep Cooler 2 38F
Kitchen Prep Cooler 36F
Steam Table 155F
Cold Display table 33F
2 Door Kitchen Freezer -2F
2 Door Back stockroom cooler 33F
2 Door Back Stockroom Freezer -19F
Chili/Nacho Cheese Dispenser x
Up Front Retail Freezer x

Food Temperatures


Description Temperature State Of Food
Chicken Breast 155F
Diced Green Peppers 41F
Diced Onions 42F
Taco (Ground Meat) 164F
Gordilla 145F

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 Compartment Sink 75 SaniQuad
Sanitizer Bucket 100 SaniQuad
Sanitizer Bucket 2 100 SaniQuad
Sanitizer Bucket 3 100 Sani Quad

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds out Observed hand sink water inside both Men's and Women's restrooms only reaching 78F using inspector's calibrated probe thermometer. (See pic) Priority Foundation (PF) 0
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 concentration of sanitizer buckets throughout firm at 100ppm, under the specified concentration for ware washing of utensils. Firm will have sanitizer dispenser fixed or repaired. Priority (P) 0
14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined out Observed sanitizer dispenser is not working properly when testing solution inside sink basin. Dispenser line has air built up inside not allowing sanitizer to mix properly into sink basin. Firm will need to hand measure there sanitizer until issue has been resolved. Priority Foundation (PF) 0
21,22 Date & Time for food safety in 0
21,22 21 Date Marking and Disposition in 0
21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... out Observed no date marking on tray of Empanada's, (12 each) and Corn Dogs (8 each) being stored in counter hot box. Priority (P) 1
40,41 Utensils in 0
40,41 41 Utensils, equipment, and linens; stored, dried, and handled in 0
40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food out Observed tote of food encrusted serving spoons stored clean on prep counter. PIC moved tote to 3 Compartment sink. Core (C) 0
47,48,49 Plumbing in 0
47,48,49 49 Sewage and waste water disposal in 0
47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage out Observed leaking at 3 Compartment sink from manual drain plug in the middle of sink. This is not allowing your waste water to drain properly. Priority (P) 1
Total Score Violation Score Inspection Score Inspection %
100 19 81 81
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 2 37 94