Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
04/01/2024 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Prep table cooler 1 39
Prep table cooler 2 38
WIC 40
WIF 10
Grab N' Go 43
Store WIC 39
Store WIF 10

Food Temperatures


Description Temperature State Of Food
Baked chicken 140
Beans 153
Shrimp 140
Quesadillas 141
Beef fajita 143
Chicken Fajita 144
Salsa 40
Diced tomato 40
Diced onion 39
Shredded cheese 41
Tornado 144
Raw chicken 53

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Sanitizer bucket 0 70
3 Compartment sink

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds out ** No hot water in the restrooms. The water temperature in the men's restroom was 68F, and in the women's restroom was 76 after running the water for more than a minute. Inspector used a probe thermometer. The hot water was fixed during the inspection. Priority Foundation (PF) 0
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 build-up on spatulas stored as cleaned. ** Utensils bucket observed with build-up. cleaned scoops were stored in the bucket. Priority Foundation (PF) 1
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 ** Quat sanitizer concentration observed at 0 ppm. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 8 92 92
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 2 37 94