BIRRIERIA AGUINAGA

Violations (9)

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(b) FOOD MANAGER MUST BE ONSITE AT ALL TIMES

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(e) FOOD HANDLERS SHALL BE RENEWED EVERY 2 YEARS

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.14 MEN AND WOMEN RESTROOM MUST HAVE HAND WASH SIGN

• 15

  Food separated and protected

  3-302.11(A)(1)(b) OBSERVED IN WIC RAW BEEF STORED NEXT TO COOKED CARNITAS AND OVER OTHER RTE FOODS. SHALL SEPARATE RAW FOOD FROM COOKED RTE FOODS.

• 20

  Proper Cooling Time and Temperatures

  3-501.14(A) OBSERVED WIC RICE @ 46F. AND SHREDDED CHICKEN @ 47F. SHALL ENSURE FOODS ARE COOLED TO 70F WITHIN TWO HOURS THEN 41F OR LESS WITHIN THE NEXT 4 HOURS. RICE DATED TO BE MADE ON 5/12/26

• 22

  Proper cold holding temperatures

  3-501.16(A)(2) OBSERVED SHRIMP IN RIC @ 51F, RICE IN WIC @ 46F, SHREDDED CHICKEN IN WIC @ 47F. SHALL KEEP ALL COLD HOLD ITEMS @ 41 OR BELOW

• 23

  Proper Date Marking and Disposition

  3-501.17(A) OBSERVED IN RIC SHRIMP WITHOUT LABEL AND BACON PAST 7 DAY MAX. LABELED 5/3-5/10.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15(A) OBSERVED WIC BULK RICE AND SHREDDED CHICKEN WITH TEMPERATURES 46F AND 47F. SHALL PLACE COOKED FOODS IN SMALLER CONTAINERS TO MAINTAIN ADEQUATE TEMPS OF 41F OR BELOW.

• 49

  Non-food-contact surfaces clean

  4-601.11(C) OBSERVED WIC FAN WITH RESIDUE. SHALL CLEAN FAN FREE OF ANY DUST,DIRT, OR FOOD.