CHIPSTATION
7535 SW 88 ST 1460
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/4/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-04-04: Exterior door has a gap at the threshold that opens to the outside. Warning **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2024-04-04: No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning **Time Extended**
Food safety inspection conducted on 4/4/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 4/2/2024
High Priority
3
Intermediate
2
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
- 35B-02-4:Basic - Insect control device installed over food preparation area. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over cooked shredded beef at walk-in cooler. Operator rearranged the products. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (70 F - Cold Holding); guacamole (43 F - Cold Holding); cooked quail eggs (63 F - Cold Holding); coleslaw (71 F - Cold Holding) at reach in cooler front counter. As per operator for less than three hours. Operated moved the products to the walk in cooler for rapid cooling. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (84 F - Hot Holding) at the top of fryers. As per operator for 1,5 hours. And cooked shredded pork (122 F - Hot Holding); cooked shredded beef (125 F - Cold Holding); cooked chicken (114 F - Hot Holding); meatballs (113 F - Hot Holding); marinated sauce (130 F - Hot Holding) at steam table. As per operator for less than three hours. Operator moved the products to reheat. **Corrective Action Taken** Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located next to three compartment sink. Warning
- 16-37-1:Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
Food safety inspection conducted on 4/2/2024 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).
Inspection on 11/2/2023
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed an oil container stored on floor under preparation table.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed two sanitizer buckets at preparation table next to quail eggs and French fried. Operator relocated the sanitizer buckets. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Quail eggs (50 F - Cold Holding); pico de gallo (53 F - Cold Holding) at reach in cooler. As per operator for about one hour. Operator moved the products to the walk in cooler for rapid cooling. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork (101 F - Hot Holding); and shredded pork (124 F - Hot Holding) at steam table. As per operator for less than one hour. Operator moved the products to the kitchen area to be reheated. final temperatures cooked pork (167 F - Reheating); shredded pork (170 F - Reheating). Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed French fried under time control no written procedures. Written procedures was provided by email. **Corrective Action Taken**
Food safety inspection conducted on 11/2/2023 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).