| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/09/2024 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Walk in cooler | 34 |
| 3 door cooler | 24 |
| Display cooler | 36 |
| Hotbox | 123 |
| Prep cooler | 35 |
| Chest freezer | -5 |
| Retail refrigerator/freezer (cotija) | 36/-8 |
| Retail 2 door cooler (eggs) | 36 |
| Description | Temperature | State Of Food |
|---|---|---|
| Cortido | 34 | |
| Beef stew | 104 | |
| Chicken | 111 | |
| Rice | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | Observed dried yellow and red organic matter soiling blade of slicer, band saw blade and guard of bandsaw | Priority Foundation (PF) | 3 | |
| 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 internal temperatures of food in hot holding unit to be below 135F when checked with inspector's probe thermometer | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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