SIR VEZAS

Violations (3)

• ddccb1f6-3b24-43c8-aa84-6ce84fd88f4cCorrected on site

  Proper cooking time and temperatures

  3-401.11 (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as EGGS, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63°C (145°F) or above for 15 seconds for: (a) Raw EGGS that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (A)(3) and (B), and in (C) of this section, FISH and MEAT including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2); (2) 68°C (155°F) for 15 seconds or the temperature specified in the following chart that corresponds to the holding time for RATITES, MECHANICALLY TENDERIZED, and INJECTED MEATS; the following if they are COMMINUTED: FISH, MEAT, GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1), and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2); and raw EGGS that are not prepared as specified under Subparagraph (A)(1)(a) of this section: (3) 74°C (165°F) or above for 15 seconds for POULTRY, BALUTS, wild GAME ANIMALS as specified under Subparagraphs 3-201.17(A)(3) and (4), stuffed FISH, stuffed MEAT, stuffed pasta, stuffed POULTRY, stuffed RATITES, or stuffing containing FISH, MEAT, POULTRY, or RATITES. Raw chicken taken from the grill, and about to be served, was not fully cooked. Two other chicken breasts were on the grill about to be served; their temperatures were also not acceptable 3/11/2026 12:21:59 PM -07:00 - chicken breast 3: 81 °F 3/11/2026 12:19:25 PM -07:00 - chicken breast 1 - from grill: 77 °F 3/11/2026 12:21:57 PM -07:00 - chicken breast 2: 74 °F

  Time Temperature Control for Safety Food (TCS Food)

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  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. The cold make top unit near the hand sink is in disrepair/not working.

  Utensils, Equipment and Vending

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  Non-food-contact surfaces clean

  4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Hand sinks have hard water/mineral build-up accumulating on surfaces of the faucets and basin.

  Utensils, Equipment and Vending