Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
04/02/2024 High Risk Food Retail No Yes

Equipment Temperatures


Description Temperature
Mini-melt ice cream chest -1
WIC - prep 38
WIF 12
Chicken upright cooler 36
Roost drawer cooler 35
Roost under counter freezer 2
Laredo drawer cooler 1 39
Laredo drawer cooler 2 40
Laredo undercounter cooler 38
WIC - beverages 36
Novelty chest 2
Creamer well 40
Grab and go cooler 40

Food Temperatures


Description Temperature State Of Food
Refried beans 148
Chicken quarter 135
Rice 166
Fajita beef with peppers 149
Cheese sauce 163
Salsa 38
Guacamole 33
Raw beef 41
Chicken sandwich 139
Potato wedges 141
Fried chicken tender 161
Mac and cheese 155
Fried hush puppy - right out of fryer, still frozen in middle 43
Fried cheese stick - right out of fryer 109
Salsa verde 63
Jalapeno slices 59
Diced onions 62
Pico de gallo 63
Hot dog 178
Taquito 1 199
Taquito 2 187
Taquito 3 177

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Sanitizer bucket 0
3 compartment sink 0
3 compartment sink - redo 200

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 sanitizer concentration at 3 compartment sink and sanitizer was at 0 ppm. More sanitizer was dispensed from the firm's dispenser system, that also tested at 0ppm. Employee voluntarily added sanitizer concentrate manually to bring concentration up to 200 ppm. Employee voluntarily moved all dishes that had been "sanitized" prior to correction back to be re-washed and sanitized completely. Employee voluntarily drained all sanitizer buckets. Priority (P) 0
16,17,18 cooking, reheating, cooling in 0
16,17,18 17 Reheating procedures for hot holding in 0
16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) out Observed commercially processed fried cheese sticks and hush puppies being reheated below minimum 135 degrees F when temp was taken with inspector's probe thermometer. Employee voluntarily put cheese sticks and hush puppies back in the fryer to be reheated properly. Priority (P) 0
19,20 safe temperature holding in 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 Observed all items (salsas, cut produce) at taco topping/salsa bar were held above 41 degrees F when temperature was taken with inspector's probe thermometer Employee voluntarily discarded all items at salsa bar that were held above 41 degrees F. Priority (P) 1
30,31 Food temp controls in 0
30,31 30 Proper cooling methods, adequate equipment for temperature control in 0
30,31 0080-04-09-.03(5)(a)1 Stored frozen foods shall be maintained frozen out Observed all mini melts ice cream cups had been defrosted and refrozen (see attachment, this product is supposed to be individual ice cream dots, but all of them had frozen together and some had leaked out of their packaging causing the cups to stick together). Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 17 83 83
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 0 39 100