CONDITIONAL
Que Chulada: Temperature & Certification Issues - Conditional
Que chulada mexican restaurant
5850 GEARY BLVD SAN FRANCISCO CA 94121, SF 94121
Outer RichmondMexicanNear 38 Geary Bus
August 13, 2025
12:00 PM - 1:05 PM
Routine Inspection
5
Total Violations
4
Major
1
Minor
3
Corrected On Site
Inspector's Report
Multiple violations found including inadequate refrigeration temperatures for guacamole and salsas (48-56°F), missing food safety manager certification, and equipment malfunction. Most issues were corrected on-site but follow-up required for equipment repair and certification.
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 inadequate sanitizer concentration available. Operator prepared adequate sanitizer.
CA Retail Food Code: Section 114099, 114099.6, 114117
#27
CORRECTED
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 raw eggs on a shelf above the broth in the back upright two door refrigerator. Operator moved the eggs to the lowest shelf.
CA Retail Food Code: Section 113986, 113988
#35
MAJOR
Equipment Approved: Clean; Installed; Good Repair
Why This Matters
Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.
What Was Observed
Observed the top compartment of the food prep refrigerator not attaining proper temperature.
CA Retail Food Code: Section 114130, 114160
#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
Observed internal temperatures of the guacamole and salsas at 48 F to 56 F and above in the top service compartment of the food prep refrigerator. Operator told inspector that they made the items 3 hours ago. The salsas and guacamole were VC&D.
CA Retail Food Code: Section 113996, 114037
#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
Observed internal temperatures of the guacamole and salsas at 48 F to 56 F and above in the top service compartment of the food prep refrigerator. Operator told inspector that they made the items 3 hours ago. The salsas and guacamole were VC&D.
CA Retail Food Code: Section 113996, 114037