CONDITIONAL
Tonantzin: Cooling & Sanitizer Issues - Conditional
November 24, 2025
11:15 AM - 12:00 PM
Routine Inspection
6
Total Violations
3
Major
3
Minor
1
Corrected On Site
Inspector's Report
Routine inspection found multiple violations including improper cooling of cooked chicken (124°F-98°F), broken dishwasher sanitizer system with empty chemical container, and missing food safety manager certification posting. Additional issues included dirty ice machine with black buildup and failure to post health permit and inspection placard.
Violations Cited
6
#14
MAJOR
Food Contact Surfaces Not Properly 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
Mechanical dishwasher doesn't register any chlorine sanitizer during the final rinsing cycle. Observed sanitizer container that hooked up into the dishwasher machine is completely empty. In the meantime, operator is using the manual warewashing sink as wash, rinse, and sanitizer at the 3rd sink measured at 200ppm of chlorine bleach. Repair the mechanical dishwasher to properly provide adequate sanitizer during the final rinsing cycle of at least 50ppm of chlorine level.
CA Retail Food Code: Section 114099, 114099.6, 114117
#35
MAJOR
Equipment Not Clean
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 ice machine build up of black slimmy substance inside, clean and sanitize the ice machine.
CA Retail Food Code: Section 114130, 114160
#9
CORRECTED
MAJOR
Improper Cooling Methods
Why This Matters
Improper cooling is the #1 cause of restaurant foodborne illness. Clostridium perfringens spores germinate and multiply rapidly during slow cooling.
What Was Observed
Observed large batch of cooked chicken being cooled in a pool of water very shallow pan used and no ice measured at 124°F on top, 98°F at the bottom. Owner corrected the cooling process into a large ice tank submerged the food container full into the ice during inspection.
CA Retail Food Code: Section 114002, 114002.1
#1B
MINOR
Food Safety Manager Certification Not Posted
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
Manager food safety not posted during inspection.
CA Retail Food Code: Section 113947.1
#46
MINOR
Signs Not Posted
What Was Observed
Ensure to post your latest inspection placard at the facility for inspection purposes.
#46
MINOR
Signs Not Posted
What Was Observed
Ensure to post your latest inspection placard at the facility for inspection purposes.
Inspector Information
Email
sojeatta.khim@sfdph.org
Received By
Amalia Avenando Martinez