CAFETERIA TONITA

Violations (13)

• 08A-24-5CriticalCorrected on site

  Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.

  High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw pork and raw chicken (frozen) on 3 compartment sink. Employee separated and stored under running water. **Corrected On-Site**

  High Priority

• 29-34-4CriticalRepeat

  Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

  High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the back by mop sink. **Repeat Violation**

  High Priority

• 14-31-5CriticalCorrected on site

  Nonfood-grade bags used in direct contact with food.

  High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked beans stored on Togo bag at front counter. Employee removed. **Corrected On-Site**

  High Priority

• 33-23-4

  Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

  Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle at the back.

  Basic

• 10-06-5Corrected on site

  In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.

  Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on cooked ground beef container, employee removed. **Corrected On-Site**

  Basic

• 06-01-5Corrected on site

  Time/temperature control for safety food thawed in an improper manner.

  Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork and raw chicken (frozen) on 3 compartment sink. Employee separated and stored under running water. **Corrected On-Site**

  Basic

• 11-27-4

  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

  Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

  Intermediate

• 31A-11-4Corrected on site

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils inside hand wash sink at front counter. Employee removed. **Corrected On-Site**

  Intermediate

• 53A-14-4

  Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Operator doesn't know how to identify proper levels of chlorine.

  Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Operator doesn't know how to identify proper levels of chlorine.

  Intermediate

• 36-36-4

  Ceiling tile missing.

  Basic - Ceiling tile missing. Observed missing ceiling tile at dry storage area.

  Basic

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef,cooked beans and cooked pasta prepared onsite and held more than 24 hours not date marked.

  Intermediate

• 35B-01-4

  Exterior door has a gap at the threshold that opens to the outside.

  Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door.

  Basic

• 08B-38-4

  Food stored on floor.

  Basic - Food stored on floor. Observed rice bags stored on floor at dry storage area.

  Basic