Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/19/2023 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Standing Cold holding @ food service 40.1
Makeshift @ food service 42.3
Meat Display Case @ meat department 42.7
Cheese Display Case @ meat department 41.9
Walk in Cold holding unit @ front 43.2
Ice retail display freezer #1 13.4
Ice retail display freezer #2 12.2
Ice retail display freezer #3 12.5
Frozen food retail display freezer 12.3

Food Temperatures


Description Temperature State Of Food
Raw shrimp @ meat department 42
Raw pork @ meat department 43
Raw Sausage @ meat department 42
Raw beef @ meat department 41
Deli loaf @ meat department 41
Mexican style cheese @ meat department 42
Chicken @ walk in cold holding unit 39
cooked beef @ walk in cold holding unit 39
Mexican style cheese @ makeshift 39
Cooked beef @ food service 178
pinto bean @ food service 167
beef in green sauce @ food service 166
red sauce @ food service 39
cooked shrimp @ food service 39
raw chicken @ food service 39
bean sauce @ food service 39
Mexican rice @ food service 164

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink @ food service 100 Bleach
Three compartment sink @ meat department 100 Bleach

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
04,05 Hygiene in 0
04,05 4 Eating, Drinking, or Using Tobacco in 0
04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas out Employees personal drink were observed on food preparation counters while open foods were present and foods were being prepared. Employee was observed to be preparing foods at the food service area and was observed to be chewing gum. Employees removed personal drinks for food service preparation area and employee removed gum from mouth. Employee was observed to wash their hands after removing gum. Priority (P) 0
06,07 Hand Hygiene in 0
06,07 6 Hands Clean and Properly washed in 0
06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink out Two employees were observed to wash their hands in food preparation sink. An employee was observed to wash their hands in the rinse basin of the three compartment sink during the inspection. Priority Foundation (PF) 0
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 A flat of raw shell eggs were observed to be stored over ready to eat foods under the food preparation table. Raw beef was observed to be stored over ready to eat salsas at the food service standing cold holding unit. The front walk-in cold holding unit flats of raw shell eggs were observed to be stored over ready to eat cheese. Priority (P) 0
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 Cooked pork at the meat department hot holding station was observed to have internal temperature of 63 degrees F. Person in charge voluntary discarded this food referenced in the violation in the trash at the time of inspection. Priority (P) 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 A container of beef (cubed) at the food service preparation table was observed to have internal temperature of 59 degrees F. Beef had a preparation date of 18 July 2023. Person in charge voluntary discarded this food referenced in the violation in the trash at the time of inspection. Priority (P) 0
34 Food Properly labeled in 0
34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... out The establishment is bagging in house ice being offered for sale at the front cold holding unit. Bags of ice did not have the required information including name & address of manufacturer. Additionally, several shelf stable dry foods, peppers, peanuts and herbs are being repackaged in house and being offered for sale at retail. These items observed did not have required information to include: common name, ingredient list, allergens, quantity, name & address of manufacturer. Priority Foundation (PF) 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 Several of the cutting boards in the food service area were observed to have black marks, black burns and be heavy scored. Priority (P) 0
46 Non-food contact surfaces clean in 0
46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. out The black shelf in the front walk-in cold holding unit had an excessive amount of dried food residues. The black storage racks in the back walk-in cold holding unit had excessive amount of dried food residues. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 22 78 78
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 5 44 89
Priority Foundation (PF) 39 2 37 94