La Bamba Iii Degrades its Sanitary Rating
4245 N Federal Hwy
Fort Lauderdale, FL 33308
Health Inspection Reports
4/4/2016 | 9 Violations | Rating 3.5/5
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of lemons, mushrooms on walk in cooler floor, removed. **Corrected On-Site**
Basic - Cloth used as a food-contact surface. Cloth in contact with cheese at the prep area, removed. **Corrected On-Site**
Basic - Raw animal food stored above unwashed produce. Raw fish over lemons in the walk in cooler, lemons moved to another shelf **Corrected On-Site**
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 50ppm, added chlorine to 50ppm **Corrected On-Site**
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Cook, washed hands upon request **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken broth at the prep area at 115f, reheated to 165f **Corrected On-Site**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tomato salsa cooling in deep tightly closed, stacked containers in a reach cooler, uncovered, unstacked and moved to a freezer. **Corrective Action Taken**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Waiters
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser by the warewashing area
2/3/2016 | 10 Violations | Rating 3.75/5
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Container with beef, moved to a shelf. **Corrected On-Site**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle inside black beans, removed **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon at the cookline in water at l22°f, placed in water at 135°f. **Corrected On-Site**
Basic - Nonfood-grade bags used in direct contact with food. Cookies in garbage bag in the freezer, moved to a plastic container. **Corrected On-Site**
Basic - Stored food not covered in walk-in cooler. Chicken, beans already 41°f not covered, operator placed lids on. 2/3/16
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Cook, washed hands upon request. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, cut tomato, cut lettuce on the flip top cooler, top of the containers 46°f, bottom 40-41°f, operator covered with the lid dropped to 43-44°f **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions at 116°f, reheated to 165°f Plantains at the steam table at 102°f less than 4h since cooked, discarded. **Corrective Action Taken**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer _ all products not commercially packaged. Raw chicken over raw shrimps, raw shrimps moved above the chicken. **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Tomato salsa ambient cooling for almost 3h in deep tightly closed containers in the coolers at 47-60°f, moved to the freezer, uncovered. **Corrective Action Taken**
1/9/2016 | 2 Violations | Rating 4.75/5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Next to walk in freezer. **Warning**
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
1/8/2016 | 11 Violations | Rating 3.25/5
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle inside rice, flour, removed. **Corrected On-Site** **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Next to walk in freezer. **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled wet cloths on prep tables, removed. **Warning**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Less than 50ppm, added chlorine to 100ppm **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Beef, pork, beans, sauces at 46°f. Unit serviced at the time of the inspection. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Beef sauce cooling overnight in a deep tightly closed plastic container found at 52°f. Discarded, stop sale issued. **Corrective Action Taken** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Refried beans at the Cookline at 149-109°f, reheated to 165°f **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher washing hands in 3 compartment sink, washed hands in a handsink upon request. **Corrected On-Site** **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beef sauce cooled in deep, tightly covered plastic container, beef being cooled in deep container, moved to a shallow container. **Corrective Action Taken** **Warning**
8/13/2015 | 6 Violations | Rating 4.25/5
Basic - Food stored under dripping water line. In walk in freezer under walk in cooler fans dripping water into cooked chicken . Employee immediately placed cooked chicken in shelf away from walk in cooler fans **Corrective Action Taken**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to grill tongs used to flip cooked chicken . Advised employee to put on grill to maintain water temperature of 135°f or above **Corrective Action Taken**
Basic - Stored food not covered in walk-in cooler. Chili poblanos
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer. Explained manager who explained employee **Corrective Action Taken**
Intermediate - Handwash sink not accessible for employee use at all times. In main bar located next to dish machine in a tight space barely able to wash hands. Operator move dish machine to the side to keep hand wash sink clear and accessible at all times
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler chili poblanos
2/17/2015 | 16 Violations | Rating 1.5/5
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour, rice, beans. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice bowl. **Corrected On-Site**
High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 67-72°f at the prep area, less than 4h out of the cooler according to PIC. Corrective action taken moved inside the walk in cooler.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Kitchen and bar, sanitizer line was flushed, 100ppm afterwards. **Corrected On-Site**
High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting lemons at the bar with bare hands. Employee put gloves on. **Corrected On-Site**
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing equipment on the 3 compartment sink, no sanitizer step set up. Operator instructed to set up the sanitizer or run the washed equipment through the dish machine.
High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic butter at 76°f on the prep area for aprox 4.5 h according to mgr. stop sale issued.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Chicken broth at 116°f on the cookline, reheated at greater than 165°f **Corrected On-Site**
High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw meat over vegetables.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Not changing gloves after touching soiled cloths then touching clean plates and ready to eat food. **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
High Priority - Vacuum breaker missing at mop sink faucet.
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Stuffed peppers at 107-123°f and beans at 98-117°f on the prep area, cooling for aprox one hr according to PIC. Stuffed peppers were moved inside the walk in cooler, beans were placed in an ice bath. **Corrected On-Site**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken, beef, beans, soups in the walk in cooler.
1/7/2015 | 0 Violations | Rating 5/5
No Violations Were Observed
4/21/2014 | 0 Violations | Rating 5/5
No Violations Were Observed
4/3/2014 | 1 Violations | Rating 4.75/5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR''s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
1/31/2014 | 14 Violations | Rating 2.5/5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle inside the Rice at the drystorage area. **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter, and women's restroom **Warning**
Basic - Working containers of food removed from original container not identified by common name. Flour at the drystorage area **Warning**
High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Shredded cheese at 58°f on an ice bath, re-iced down. 41°f at the end of the inspection **Corrected On-Site** **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing utensils on the 3 compartment sink without sanitizer. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimps and beef on the prep area at 58°Zf - 60°f, moved inside a freezer. Under 41°f at the end of the inspection. **Corrected On-Site** **Warning**
High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Chicken broth at 108°f on the prep area, reheated to 165°f **Corrected On-Site** **Warning**
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter. **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pico de gallo, flautas, chicken, beans, soups and sauces on the walk in cooler and reach in coolers held more than 24h. **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
11/1/2013 | 13 Violations | Rating 3.5/5
Basic - Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots.
High Priority - Observed: Cut tomatoes cold held at larger than 41 degrees F. Cookline 58, cheese 50, cut lettuce 60 moved to freezer 43, repairman here to check out cooler. 46 repairman here to check out. Reairman fixed, temping at 40. COS.
Intermediate - Observed: Cutting board(s) stained/soiled. Cookline.
High Priority - Observed: Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dishwasher. COS.
Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. Pots. Repeat Violation.
Basic - Observed: Equipment in poor repair, 2 door cooler, beverage air, 60.
Basic - Observed: No conspicuously located ambient air temperature thermometer in reach-in cooler. Dessert cooler, milk-dressing cooler.
Basic - Observed: Nonfood-contact equipment in poor repair. 58 walkin. Dropped to 46. repairman here to check out. 2 deliveries earlier and a heavy lunch.
High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees F. 59 walkin, beef, sauces, vegetables, drop to 50 will return to recheck. 2 trucks delivered earlier and during lunch rush. At 3:45 pm temps in food, in cooler at 48, stop sale. Corrected on site. Repairman fixed walkin, temping at 38. COS.
Intermediate - Observed: Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Beef in tall pans cooling on racks. AND sauces in walkin cooled yesterday in tall plastic containers.
Basic - Observed: Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp at 61 on counter. COS.
Basic - Observed: Silverware/utensils dried with a towel/cloth. Plastic bins.
High Priority - Observed: Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Walkin at 48 since at least 1:00 pm today, cooked yesterday. 2 truck deliveries this morning starting at 8:30 per manager.
2/13/2013 | 11 Violations | Rating 4/5
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese on cookline in double container with little ice and water in between at 46f. note: ice didn''t surround container and is not able to maintain cheese at 41f or below at all times. Cheese must be discarded within 2 hours. **Corrected On-Site**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large pieces of cooked chicken in soup in deep plastic container filled all the way up in walk in cooler at 47f and observed at 45f 30 minutes later. Ice was added to cool rapidly to 40f. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken container sitting on top of container with raw beef in walk in cooler. **Corrected On-Site**
Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Tongs with handle in cooked plantains in Bain Marie on cookline. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation. Several in kitchen. **Corrected On-Site** **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
Basic - Soil residue build-up heavily on nonfood-contact surface. On dish wash racks. **Repeat Violation**
Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic - Grease and food debris heavily accumulated under cooking equipment. **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area. Keys on cookline shelf. **Corrected On-Site**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
7/5/2012 | 18 Violations | Rating 2.5/5
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. shredded cheeses, cheeses in walk-in cooler. Corrected On Site.
Critical - Observed raw animal food stored over ready-to-eat food. raw beef over sour cream in walk-in cooler. Corrected On Site.Repeat Violation.
Critical - Observed raw animal food stored over ready-to-eat food. raw beef over jalapeno -peppers/peppers in walk-in cooler. Corrected On Site.
Critical - Observed raw animal food stored over ready-to-eat food. raw beef over potatoes / french fries in cookline reach-in cooler. Corrected On Site.
Critical - Observed raw animal food stored over cooked food. raw beef over crabmeat in walk-in cooler. Corrected On Site.Repeat Violation.
Critical - Observed raw animal food stored over cooked food. raw pork & beef over sauces/soups in walk-in cooler. Corrected On Site.
Critical - Observed food stored on floor. Box of jalapeno-peppers in walk-in cooler. Corrected On Site.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. kitchen . This violation must be corrected by : 07/06/2012.
Observed ice scoop with handle in contact with ice. in ice machine . Corrected On Site.Repeat Violation.
Observed employee with no hair restraint. kitchen . Corrected On Site.
Observed equipment in poor repair. interior floor in disrepair with exposed insulation in tall double door reach-in cooler by walk-in freezer & food grinder station.
Observed standing water inside of cookline reach-in cooler.
Observed residue build-up on nonfood-contact surface. dishwash machine racks.
Observed gaskets with slimy/mold-like build-up. tall double door reach-in-cooler by walk-in freezer & food grinder station .
Critical - No handwashing sign provided at a handsink used by food employees. at server station handwash sink.
Observed grease & food debris accumulated under cooking equipment & equipment in kitchen . Repeat Violation.
Observed attached equipment soiled with accumulated ease & dust. some hoodfilters .
Critical - Observed person in charge allowing entry of unauthorized persons in kitchen. Observed Child ( no food handler training ) with apron on working in kitchen. Corrected On Site.
7/5/2012 | 0 Violations | Rating 5/5
No Violations Were Observed
1/4/2012 | 19 Violations | Rating 1/5
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken, beef, sauces, beans, pork in walk-in cooler. Corrected On Site.
Critical - Observed potentially hazardous food thawed in standing water. shrimp/ seafoods. Corrected On Site.
Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken over raw beef in reach-in cooler on cookline. Corrected On Site.
Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw beef over snow crabs /seafoods in walk-in cooler. Corrected On Site.Repeat Violation.
Critical - Observed raw animal food stored over ready-to-eat food. raw beef over tortillas & cooked chicken in walk-in cooler. Corrected On Site.
Critical - Observed food stored on floor. container with beef on cookline. Corrected On Site.Repeat Violation.
Critical - Observed food stored on floor. tomatoes in prep area & in dishwash area. Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. cooked beef, pork, chicken in walk-in cooler. Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. cooked beans, soup, sauces, vegetables in walk-in cooler. Corrected On Site.
Observed ice scoop with handle in contact with ice. server station. Corrected On Site.Corrected On Site. Repeat Violation.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.Corrected On Site. Repeat Violation.
Equipment and utensils not properly air-dried. Repeat Violation. Corrected On Site.
Critical - No handwashing sign provided at a handsink used by food employees. bar.
Critical - Hand wash sink lacking proper hand drying provisions. bar. Corrected On Site.
Critical - Handwashing cleanser lacking at handwashing lavatory. bar. Corrected On Site.
Observed grease & debris accumulated under cooking equipment.
Critical - Observed unlabeled spray bottle. clear, yellow & green liquids (cleaning chemicals , bleach, degreaser) in spraybottles.
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. both manager on duty's certifications have expired. GM came in at end of Inspection. Corrected On Site.
8/22/2011 | 9 Violations | Rating 3.75/5
Critical - Observed raw animal food stored over ready-to-eat food. raw beef over diced onions in reach-in cooler in kitchen. Corrected On Site.
Critical - Observed raw animal food stored over cooked food. raw beef over cooked beef in walk-in cooler. Corrected On Site.
Critical - Observed food stored on floor. Box of Tortillas on cookline floor. Corrected On Site.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
Observed ice scoop with handle in contact with ice. server station. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Equipment and utensils not properly air-dried.
2/14/2011 | 0 Violations | Rating 5/5
No Violations Were Observed
2/11/2011 | 2 Violations | Rating 4.5/5
Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef , chicken and ready to eat in walk in cooler-at 48 degrees F. This violation must be corrected by : 02/11/11.
Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 02/11/11.
2/10/2011 | 5 Violations | Rating 4/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef , chicken and ready to eat in walk in cooler-at 48 degrees F. This violation must be corrected by : 02/11/11.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 02/11/11.
Critical - Observed raw animal food stored over cooked food. Raw chicken over soup in walk in cooler Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. Walk in cooler
In-use utensil not stored with handle above the top of potentially hazardous food and the container. Thong in soupe in walk in cooler Corrected On Site.
9/13/2010 | 6 Violations | Rating 3.5/5
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).See stop sale and comment section-
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken- chicken salad, cut vegetable-beef buritos in reach cooler-(All food ireach in cooler)Repeat Violation.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by cook line Repeat Violation.
Critical - Observed food stored on floor. Cooked rice-
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation. Corrected On Site.
4/30/2009 | 14 Violations | Rating 2.5/5
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Corrected On Site.
In-use utensil not stored with handle above the top of potentially hazardous food and the container. In reach in desert freezer
Light not functioning.Aboveprep area by walk in freezer. Corrected On Site.
Critical - No handwashing sign provided at a handsink used by food employees. Server station
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.Corrected On Site.
Critical - Observed food stored on floor. Boxes of raw chicken in walk in freezer.Corrected On Site.
Observed ice scoop with handle in contact with ice. Server station.
Observed nonfood-grade containers used for food storage.
Critical - Observed raw animal food stored over cooked food. Eggs stored over uncovered sauce in walk in cooler Corrected On Site.
Critical - Observed raw animal food stored over cooked food. Raw chicken over homemade sauces in walk in cooler and raw chicken over ready to eat in reach in cooler by walk in freezer Corrected On Site.
Critical - Observed torn packages/bags of food exposing the contents to contamination. Sugar in dry storage Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. Sauces,chicken,rice and stews in walk in cooler Corrected On Site.
Critical - Observed unlabeled spray bottle.Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.In walk in cooler. Corrected On Site.
3/2/2009 | 12 Violations | Rating 2.25/5
Critical - Covered waste receptacle not provided in women's bathroom.
Critical - Food not stored in a clean/dry location that is not exposed to splash/. Tomatoes by dish room .Corrected On Site.
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed food being cooled by nonapproved method. Tomato sauce at 50 degrees fereinheight in walk in cooler . Corrected On Site.
Critical - Observed food stored on floor. Bucket of vegetables on kitchen floor Corrected On Site.
Critical - Observed raw animal food stored over cooked food.Eggs over cooked food in walk in coolerCorrected On Site.
Critical - Observed raw animal food stored over ready-to-eat food.Raw meat over ready to eat food in walk in cooler
Critical - Observed torn packages/bags of food exposing the contents to contamination. Sugar in dry storage
Critical - Observed toxic item stored by food. Sanitizer bucket by food
Critical - Observed uncovered food in holding unit/dry storage area. In walk in cooler Corrected On Site.
Critical - Observed uncovered food in holding unit/walk in freezer
Critical - Stop Sale issued due to improper cooling .Taco sauce
12/2/2008 | 5 Violations | Rating 4/5
Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces,rices dish
Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit. Walk in cooler
Critical - Violation: 08A-19-1Observed torn packages/bags of food exposing the contents to contamination. Sugar in dry storage
Critical - Violation: 22-28-1Observed interior of reach-in ice cream freezer soiled with accumulation of food residue.
Violation: 37-20-2Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
12/1/2008 | 13 Violations | Rating 2.25/5
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler This violation must be corrected by : 12/02/08.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Directly in walk in cooler Corrected On Site.
Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
Critical - No conspicuously located thermometer in holding unit. Walk in cooler
Critical - Observed food being cooled by nonapproved method.
Critical - Observed food stored on floor. vegetables,chicken in walk in cooler and boxes in walk in freezer
Observed grease accumulated on kitchen floor.
Critical - Observed interior of reach-in ice cream freezer soiled with accumulation of food residue.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken at 60,cooked vegetables at 49, raw ground beef at 50 Corrected On Site. Ice bath used This violation must be corrected by : 12/02/08.
Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
Critical - Observed torn packages/bags of food exposing the contents to contamination. Sugar in dry storage
Critical - Observed uncovered food in holding unit/dry storage area. Chicken,sauces,vegetables stew
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces,rices dish