Rita's Cantina

Violations (11)

• 1

  Person in charge present, demonstrates knowledge, and performs duties

• 2

  Certified Food Protection Manager / Food Handler Certificates

• 20

  Proper cooling time and temperatures

• 21

  Proper hot holding temperatures (135°F)

• 22

  Proper cold holding temperatures (41°F/45°F)

• 33

  Proper cooling methods used, adequate equipment for temperature control

• 35

  Approved thawing methods used

• 44

  Utensils, equipment, and linens; properly stored, dried, and handled

• 47

  Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

• 53

  Toilet facilities: properly constructed, supplied, cleaned

• 56

  Adequate ventilation and lighting; designated areas used