| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/22/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Retail Cold holding Unit #1 | 39.3 |
| Retail Cold holding Unit #2 | 39.1 |
| Retail Cold holding Unit #3 | 37.6 |
| Walk in Freezer (Meat) | 25.3 |
| Retail Freezer #1 | 21.2 |
| Retail Freezer #2 | 18.7 |
| Ice cream Retail Freezer #1 | 13.2 |
| Ice cream Retail Freezer #2 | 9.8 |
| Retail Freezer # 3 | 39.6 |
| Makeshift @ Fruit Prep. | 40.1 |
| Makeshift @ food service | 39.6 |
| Standing Cold holding unit #1 @ food service | 42.1 |
| Standing Cold holding unit #2 @ food service | 42.5 |
| Standing Cold holding Unit #3 @ salsa | 43.3 |
| Meat Department Retail Cold holding unit | 40.3 |
| Meat Department Ready to Eat Cold holding unit | 42.9 |
| Meat Department Raw cold holding unit | 43.2 |
| Walk in Cold holding @ food service | 41.4 |
| Description | Temperature | State Of Food |
|---|---|---|
| sliced tomatoes @ makeshift | 40 | |
| chopped lettuce @ makeshift | 40 | |
| Mexican style cheese @ makeshift | 40 | |
| raw chicken @ makeshift | 41 | |
| refined beans @ hot holding | 154 | |
| Mexican rice @ hot holding | 154 | |
| shrimp @ cooking | 192 | |
| beef soup @ cooking | 208 | |
| cubed beef @ reheating | 167 | |
| pork @ hot holding | 184 | |
| Mexican cheese @ meat department | 41 | |
| red salsa @ standing cold holding food service | 40 | |
| mango @ fruit preparation | 43 | |
| cut strawberries @ fruit preparation | 40 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three compartment sink -not set up | |||||
| Automatic dish machine | 100 | liquid Chlo |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 06,07 Hand Hygiene | in | 0 | |||
| 06,07 6 Hands Clean and Properly washed | in | 0 | |||
| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... | out | Employees were observed several times to handle raw animal proteins with single gloves. Employee was observed to remove single use gloves and did not wash their hands before placing new pair of single use gloves. | Priority (P) | 1 | |
| 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)8 Date Marking; Discard food after 7 days at 41F | out | Deli meats (loafs) sliced and re-packaged for individual retail sales were observed to have 14 days from date of opening/slicing. 21 August 2023 to 4 September 2023. | Person in charge had employee place a 7 day discard date on from date of open on all sliced deli meats being repackaged and offered for sale. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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