CONDITIONAL
Bandit: Multiple Food Safety Violations - Conditional
December 4, 2025
1:30 PM - 2:30 PM
Routine Inspection
5
Total Violations
3
Major
2
Minor
2
Corrected On Site
Inspector's Report
Inspector found multiple violations including missing food safety manager certification, improper temperature holding of cooked onions at room temperature, inadequate sanitization of cooking utensils, improper food storage with raw pork stored above chicken, and lack of chlorine test strips. Most issues were corrected on site except certification requirement.
Violations Cited
5
#14
CORRECTED
MAJOR
Food Contact Surfaces: Clean and Sanitized
Why This Matters
Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.
What Was Observed
Observed facility worker washed, rinsed, but did not sanitize cooking utensils in chlorinated water for a minimum of 30 seconds. The 3 compartments ware washing sink was not properly set up for manual warewashing at the time of the inspection. Per inspector's request, the facility worker properly set up and manual warewashed all the soiled cooking utensils with correct warewashing procedures. COS.
CA Retail Food Code: Section 114099, 114099.6, 114117
#27
MAJOR
Food Separated and Protected
Why This Matters
Raw chicken drips contaminate everything below with Salmonella and Campylobacter. Cross-contamination causes massive outbreaks affecting hundreds.
What Was Observed
Observed a container of raw pork chorizo was stored in front of a container of or raw chicken meats inside low-boy cooler beneath the grill. Ensure raw poultry animal products are stored below or in front of other animal meat products to prevent possible foodborne illness or contamination.
CA Retail Food Code: Section 113986, 113988
#7
CORRECTED
MAJOR
Proper Hot and Cold Holding Temperatures
Why This Matters
Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.
What Was Observed
1. Observed 1 square metal container of cooked minced onion located on top of the flat top griddle measured 70 degrees F. Per cook, the cooked onions were prepared in bulk the day before and were left out in room temperature approximately 30 mins. Per inspector's request, the metal square container of cooked minced onion was relocated to the walk-in fridge. COS. 2. Observed 1 square metal container of cooked diced onion located on top of the flat top griddle measured 131 degrees F. Per cook, the cooked onions were prepared the day of food service. Per inspector's request, the metal square container was relocated to the walk-in fridge. COS.
CA Retail Food Code: Section 113996, 114037
#1B
MINOR
Food Safety Manager Certification
Why This Matters
Certified managers reduce critical violations by 60%. They understand temperature control, contamination prevention, and proper hygiene that prevents outbreaks.
What Was Observed
Observed no valid food safety manager certificate certificate was available onsite. Send food safety manager certificate to thuan.tieu@sfdph.org & Carlos.barragan@sfdph.org
CA Retail Food Code: Section 113947.1
#1B
MINOR
Food Safety Manager Certification
Why This Matters
Certified managers reduce critical violations by 60%. They understand temperature control, contamination prevention, and proper hygiene that prevents outbreaks.
What Was Observed
Observed no valid food safety manager certificate certificate was available onsite. Send food safety manager certificate to thuan.tieu@sfdph.org & Carlos.barragan@sfdph.org
CA Retail Food Code: Section 113947.1