Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
11/02/2023 High Risk Food Retail No Yes

Equipment Temperatures


Description Temperature
Open air grab and go cooler 37
Walk in cooler - prep 38
Walk in freezer 4
Under counter cooler 1 36
Under counter cooler 2 37
Under counter freezer 8
Walk in cooler - milk 40
Novelty chest freezer 9
Upright retail freezer 4
Creamer well 40

Food Temperatures


Description Temperature State Of Food
Sliced jalapenos 33
Salsa 35
Diced tomato 40
Diced onion 38
Chicken half 148
Chicken with bell peppers 128
Seasoned chicken with bell peppers 127
Steak with bell peppers 138
Black beans 121
Seasoned pinto beans 129
Cooked steak 128
Ground meat with potatoes 163
Chicken wing 1 149
Chicken wing 2 137

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Sanitizer bucket 0
Sanitizer bucket - remade 150

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
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 solution in sanitizer bucket for prep area was below minimum 150 ppm per manufacturer's instructions PIC voluntarily replaced solution with sanitizer that met minimum 150 ppm. Priority (P) 1
19,20 safe temperature holding in 0
19,20 19 Hot holding temperature in 0
19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods out Observed multiple cooked meats and sides at steam table in Laredo taco area were held below minimum 135 degrees F when temperature was taken with inspector's probe thermometer All items had been made less than one hour prior to inspection. PIC voluntarily turned up steam table to maximum temperature to bring food above 135 degrees F. Priority (P) 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 multiple packages of roller grills items (two different hot dogs, eggs rolls, taquitos) that were opened without a date mark. Priority (P) 0
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)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining out Observed stacks of black portion pans and a stack of metal half sheet pans that were stored wet nested in ware washing area. Core (C) 0
51,52 Facilities in 0
51,52 51 Garbage and refuse properly disposed; facilities maintained in 0
51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. out Observed no drain plug present in drain on outside dumpster. Observed side door was open on outside dumpster, exposing trash present inside. Core (C) 1
Total Score Violation Score Inspection Score Inspection %
100 16 84 84
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 0 39 100