Oaxarico

Violations (4)

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2-102.11(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (2) Explaining the responsibility of the PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease; Observed the facility not having a physical or electronic illness policy for employees to sign off on which requires them to report and exclude themselves if they are experiencing symptoms that may spread foodborne illness.

  Employee Health

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Kitchen handwashing sink Observed an employee using the handwashing sink to fill a sanitizer bucket.

  Preventing Contamination by Hands

• 737ca9ab-b432-4816-bba8-8e0ade6ec5b4Corrected on site

  Certified Food Protection Manager

  2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Observed the facility not having their Certified Food Protection Manager certification on site during inspection.

  Supervision

• 14dfbdde-d3cb-4677-ae2a-226bea8b7566Corrected on site

  Proper hot holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1) At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54°C (130°F) or above; Steam table Observed a container of potatoes hot holding below 135F. PIC states they made it this morning but that section of the hot table wasn't on because of it not being used recently. 4/28/2026 11:07:51 AM -07:00 - Potatoes: 84 °F

  Time Temperature Control for Safety Food (TCS Food)