TERNERITA STEAKHOUSE
9924 UNIVERSAL BLVD STE B204
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/18/2025
High Priority
2
Intermediate
3
Basic
12
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food./black sauce cup used to scoop salt/ **Corrected On-Site** **Repeat Violation**
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./salmon/cut bag immediately/ **Corrected On-Site**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing a watch while preparing food. **Repeat Violation**
- 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements./licensed for 52 seats, observed over 150/seating change form missing wastewater sign off.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 08B-38-4:Basic - Food stored on floor./containers of salt, sugar and rice/under convention oven. **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./kitchen front prep area and bar hand sinks.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine air filters soiled/ **Repeat Violation**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/two sanitizing buckets.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./under front kitchen convention oven.
- 21-04-4:Basic - Wiping cloth/towel used under cutting board.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./salt, sugar container under convention oven. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./tempura batter 55F, less than 4 hours per chef/moved to reach in cooler. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked chicken 108F, cooked pork 105F/hot holding less than 4 hours/adding hot water/ **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./hand sink next to 3 compartment sink used to store employee's drink cups/removed immediately/ **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./all three hand sinks on premises/ **Corrected On-Site** **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink./kitchen front prep area and bar hand sinks. **Repeat Violation**
Food safety inspection conducted on 3/18/2025 revealed 17 total violations (2 high priority, 3 intermediate, 12 basic).
Inspection on 10/31/2024
High Priority
1
Intermediate
3
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Salt and flour containers at front line. Soup containers in walk in cooler.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing a watch and bracelet while cooking and preparing food.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./one cook at cook line.
- 51-15-4:Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider./license with 52 seats, observed over 150 seats/form provided/ **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor./flour containers on floor under convention oven.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine filters soiled with grease.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./cook line on cutting board.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./white powder container on condiments rack, front line.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./cook placed raw meat on grill then touched tongs and plate without washing hands and changing gloves.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./front line hand sink
- 31B-03-4:Intermediate - No soap provided at handwash sink./front line and back kitchen and small bar hand sinks.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./chicken soup and cooked pork in walk in cooler.
Food safety inspection conducted on 10/31/2024 revealed 13 total violations (1 high priority, 3 intermediate, 9 basic).