La Bamba Mexican And Spanish Restaurant Iv Improves its Sanitary Rating

Basic - - From inspection on 2016-10-25: Basic - Equipment and utensils not properly air-dried - wet nesting in dishwashing area. **Repeat Violation** **Warning** - From follow-up inspection on 2016-10-27: Observed wet nesting. **Time Extended**

Basic - - From inspection on 2016-10-25: Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning** - From follow-up inspection on 2016-10-27: Hood still soiled with accumulated grease. **Time Extended**

Intermediate - - From inspection on 2016-10-25: Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, milk in reach in cooler by servers' station. **Warning** - From follow-up inspection on 2016-10-27: Did not observe date marking on open bottles of milk. **Time Extended**

Basic - Employee beverage container on a food preparation table. Employee removed cups. **Warning**

Basic - Employee eating while preparing food. **Corrected On-Site** **Warning**

Basic - Employee with no beard guard/restraint while engaging in food preparation, cook by cook line. **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting in dishwashing area. **Repeat Violation** **Warning**

Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage, prep table next to hand wash sink next to ice machine. Cooling in progress, water from hand washing can possibly contaminate foods being cooled. **Warning**

Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**

Basic - In-use tongs stored on equipment door handle between uses, oven door by cook line. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees, by cook line. **Repeat Violation** **Warning**

Basic - Old labels stuck to food containers after cleaning in dishwashing area. **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength >100 ppm. Operator diluted concentration. **Corrected On-Site** **Warning**

Basic - Working containers of food removed from original container not identified by common name, salt. **Warning**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, pork in walkin cooler since yesterday. **Repeat Violation** **Warning**

High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale, pork in walkin cooler. **Repeat Violation** **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. Chlorine 10 ppm. Operator stated the technician will be called for repairs. There is a triple sink for manual ware washing. **Warning**

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food, food prep workers. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, garlic and butter in prep area operator said was placed there since 11:00 am (less than fours hours ago). **Warning**

High Priority - Raw animal food stored over cooked food, raw beef stored over soup. Operator repositioned beef below soup. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Operator dilute. **Corrected On-Site** **Warning**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, milk in reach in cooler by servers' station. **Warning**

Intermediate - Employee dumping mop water in the three-compartment sink / food preparation sink. **Warning**

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine at the bar. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Repeat Violation** **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, in walkin cooler. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, soup operator said was made yesterday in reach in cooler. **Warning**

No Violations Were Observed

Basic - - From inspection on 2016-04-15: Basic - Buildup of food debris/soil residue on equipment door handles. The walk-in freezer door handle is soiled with old food. - From follow-up inspection on 2016-04-22: Observed the same. **Admin Complaint**

Basic - - From inspection on 2016-04-15: Basic - Equipment and utensils not properly air-dried - wet nesting. Observed that soup bowls are stacked wet on shelving in the kitchen. Also observed metal food pans are stacked wet on shelving. **Repeat Violation** - From follow-up inspection on 2016-04-22: Observed the that the soup bowls and metal food pans are still being stacked wet. **Admin Complaint**

Basic - - From inspection on 2016-04-15: Basic - Food stored in a location that is exposed to splash/dust. Observed a uncovered container of cut prepped green peppers stored directly underneath a paper towel dispenser at a hand sink in the kitchen. The container was moved to another area. also observed an employee cutting raw beef on a prep table right next to a hand sink with no splash guard. - From follow-up inspection on 2016-04-22: Observed bars of white cheese and yellow cheese being cut on a cutting board next to a hand sink with no splash guard in the kitchen. **Admin Complaint**

Basic - - From inspection on 2016-04-15: Basic - Food stored in kitchen not covered. Observed large containers of prepped vegetables and salsa not covered in the kitchen. - From follow-up inspection on 2016-04-22: Observed 5 gallon containers of prepped cut-up green peppers, onions and carrots being stored uncovered on a small wood pallet in the kitchen. **Admin Complaint**

Basic - - From inspection on 2016-04-15: Basic - Hood soiled with accumulated grease, dust or food debris. . **Repeat Violation** - From follow-up inspection on 2016-04-22: Observed the same. **Admin Complaint**

Basic - - From inspection on 2016-04-15: Basic - In-use wet wiping cloth/towel used under cutting board. oberved wet cloths under 3 in use cutting boards. They were all removed **Corrected On-Site** **Repeat Violation** - From follow-up inspection on 2016-04-22: Observed a wet wiping cloth under an in use cutting board. **Admin Complaint**

Basic - - From inspection on 2016-04-15: Basic - No handwashing sign provided at a hand sink used by food employees in the kitchen. - From follow-up inspection on 2016-04-22: Observed the same. **Admin Complaint**

Basic - - From inspection on 2016-04-15: Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed 4 packages of Crab being thawed in a container of standing water in a prep sink. Cold water was turned on **Corrected On-Site** **Repeat Violation** - From follow-up inspection on 2016-04-22: Observed 2 packages of crab being thawed in a container of standing water , approximately 40 lbs of raw boneless chicken breast being thawed in standing water in a prep sink and approximately 25 lbs. of raw boneless chicken breasts being thawed in 2-5 gallon containers of standing water. **Admin Complaint**

High Priority - - From inspection on 2016-04-15: 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. Cheese sauce prepared on 4/14/16 is still 42-49° in the walk-in cooler. **Repeat Violation** - From follow-up inspection on 2016-04-22: Observed the following temperatures of food prepared on 4/21/16 in the walk-in cooler. Cooked chicken in sauce 41-49°F, tomato sauce 44-63°F and spicy tomato sauce 43-47°F. **Admin Complaint**

Intermediate - - From inspection on 2016-04-15: Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cheese sauce was being cooled in containers approximately 10" deep. **Repeat Violation** - From follow-up inspection on 2016-04-22: Observed that the cooked chicken in sauce, tomato sauce and spicy tomato sauce were all being cooled in containers approximately 14" deep. **Admin Complaint**

Intermediate - - From inspection on 2016-04-15: Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Cheese sauce in the walk-in cooler. **Repeat Violation** - From follow-up inspection on 2016-04-22: Observed that the cooked chicken in sauce, tomato sauce and spicy tomato sauce were all not stirred while cooling as evidenced the the wide temperature range noted on violation 03D-05-4. **Admin Complaint**

Basic - Buildup of food debris/soil residue on equipment door handles. The walk-in freezer door handle is soiled with old food.

Basic - Current Hotel and Restaurant license not displayed. Expired license displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Observed kitchen employees working with food not wearing hair restraints. They put on hair nets **Corrected On-Site** **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed that soup bowls are stacked wet on shelving in the kitchen. Also observed metal food pans are stacked wet on shelving. **Repeat Violation**

Basic - Food stored in a location that is exposed to splash/dust. Observed a uncovered container of cut prepped green peppers stored directly underneath a paper towel dispenser at a hand sink in the kitchen. The container was moved to another area. also observed an employee cutting raw beef on a prep table right next to a hand sink with no splash guard.

Basic - Food stored in kitchen not covered. Observed large containers of prepped vegetables and salsa not covered in the kitchen.

Basic - Hood soiled with accumulated grease, dust or food debris. . **Repeat Violation**

Basic - In-use wet wiping cloth/towel used under cutting board. oberved wet cloths under 3 in use cutting boards. They were all removed **Corrected On-Site** **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees in the kitchen.

Basic - Pan of raw shrimp stored on floor in walk-in cooler. **Repeat Violation**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed 4 packages of Crab being thawed in a container of standing water in a prep sink. Cold water was turned on **Corrected On-Site** **Repeat Violation**

Basic - Raw fruits/vegetables not washed prior to preparation. Observed an employee start to cut whole tomatoes without washing them first. Using a translator, got the employee to stop, wash the tomatoes and then continue to cut them. A stop sale was issued for the unwashed cut tomatoes.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed no sanitizer being used when washing pans.

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Observed an employee Putin gloves without washing hands first. After I spoke with him, he removed the gloves, washed hands and put on another pair of gloves **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. Observed an employee cutting tomatoes wearing 1 glove and touching the tomatoes with both hands. He washed hands and put gloves on both hands after speaking with him.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed fry pans being washed and rinsed but not sanitized.

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. **Repeat Violation**

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. Cheese sauce prepared on 4/14/16 is still 42-49° in the walk-in cooler. **Repeat Violation**

High Priority - Raw animal food stored over cooked food. Observed raw chicken stored above cooked chicken in the walk-in cooler.

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed a container of raw chicken stored on top of 3 containers of salsa. **Repeat Violation**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over raw shrimp.

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. Opened package of raw chicken stored on top of a box of raw snapper. The chicken was put into a box of raw chicken. **Corrected On-Site**

High Priority - Stop Sale issued due to adulteration of food product. Unwashed cut tomatoes.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling of cheese sauce. **Repeat Violation**

Intermediate - Cutting board(s) stained/soiled. Observed an employee use a wiping cloth to clean a cutting board that was used for cutting raw chicken. It was not properly washed and sanitized. Spoke with Mgr and the cutting board was sent to the dishwasher to be cleaned. **Corrective Action Taken**

Intermediate - Employee used handwash sink as a dump sink. Observed ice in the hand sink in the waitstaff drink station.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cheese sauce was being cooled in containers approximately 10" deep. **Repeat Violation**

Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Cheese sauce in the walk-in cooler. **Repeat Violation**

Intermediate - Soil residue in food storage containers. Observed raw chicken juice on the lid of a container of prepped onions. The lid was sent to the dishwasher for cleaning. **Corrective Action Taken**

No Violations Were Observed

Basic - Bowl or other container with no handle used to dispense food. Observed that a handleless plastic bowl is used for portioning cooked rice. **Repeat Violation**

Basic - Employee with no hair restraint while engaging in food preparation. Observed a male employee tenderizing raw beef not wearing any hair restraint. He put on a hairnet. **Corrected On-Site** **Repeat Violation**

Basic - Hood soiled with accumulated grease, dust or food debris. . **Repeat Violation**

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet cloths under 3 in-use cutting boards in the kitchen. The wet cloths were removed and replaced with rubber matting. **Corrected On-Site** **Repeat Violation**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed 4 pans of cooked rice that were stored in a turned off oven overnight that were 102-110° at the time of inspection. The manager of the restaurant is aware that this improper cooling method is being done.

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. **Repeat Violation**

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. Queso cheese sauce made on 8/18/15 is still 46-71° in a walk-in cooler.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Discovered from questioning of the Chef, that 4 half pans cooked rice were stored in an oven overnight. The temperature of the rice at the inspection was 102-110°. The oven was not on overnight. Stop sale was issued for these 4 pans.

High Priority - Raw animal food stored over canned/bottled drinks. Observed 2 containers of raw cut up chicken stored on top of a full keg of beer in a walk-in cooler. The chicken was moved on top of raw chicken.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed multiple servers do this during the inspection.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine in the kitchen. **Repeat Violation**

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed 4 pans of cooked rice stored in a turned off oven overnight. The depth of the rice was approximately 8" deep in all 4 pans. Observed queso cheese sauce cooling in a walk-in cooler in a container approximately 14" deep.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed 4 pans of cooked rice that were stored in a turned off oven overnight that were not properly cooled.

Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Observed 4 pans of cooked rice that were stored in a turned off oven overnight that were never stirred while in the oven. Observed that queso cheese sauce that was cooling in a walk-in cooler was not stirred while cooling overnight.

Basic - Case/container/bag of food stored on floor in dry storage area. Observed cases of vegetable oil stored directly on the floor in the dry storage area.

Basic - Clean cups/glasses not properly air dried - wet nesting. Observed that some plastic tall drink cups are stacked wet on a shelf in the waitstaff service area.

Basic - Employee with no hair restraint while engaging in food preparation. Male employee preparing food. Same employee put on a hair net. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed that steam table pans are stacked wet on a shelf on the cook's line.

Basic - Food stored on floor. Observed 4 containers of salsa being prepped stored on the kitchen floor. Containers of salsa were placed on a prep table. **Corrected On-Site**

Basic - Garbage on the ground and/or pad around dumpster. Observed approximately 15 empty boxes outside the rear door on the ground.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloths under 3 in-use cutting boards in the kitchen.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed that raw chicken is being thawed in a prep sink in standing water. The temperature range of the chicken was 29-71°. The cold water was turned on by an employee. **Corrected On-Site**

Basic - Wall soiled with accumulated black debris in dishwashing area. Under the dry board to the right of the Dishmachine.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed that chicken is being thawed in running cold water and the chicken has a temperature range of 29-71°. The chicken was removed from the water and placed inside a working cooler.

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed that raw ground beef is stored above a can of opened sliced jalapeo peppers in a real-in cooler on the cook's line. Ground beef was moved to the bottom shelf and the jalapeo peppers were moved above the ground beef. **Corrected On-Site**

Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer available in the kitchen for checking temperatures.

Intermediate - Probe thermometer not used to ensure proper food temperatures. Employees are not using a thermometer check the temperature of reheated food prior to placing the food in a steam table for hot holding.

Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 spray bottles with glass cleaner (?) in them in the service area that are not labeled. Both bottles were labeled by an employee. **Corrected On-Site**

Basic - Buildup of food debris/soil residue on equipment door handles. WALK IN COOLERS AND WALK IN FREEZER. **Warning**. Observed the same at the callback inspection.

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. **Warning** at callback observed 15-20 empty boxes outside of the rear door.

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. COOK MAKING STEAK BURRITTO. **Corrected On-Site** **Warning**. At callback, observed a waitress place cilantro on top of bowled soup bare handed. Stop sale issued.

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. KEEPING TCS FOODS OUT OF THE "DANGER ZONE" AND REQUIREMENTS FO NO BARE HAND CONTACT WITH READY TO EAT FOODS. **Warning**. At callback, observed bare hand contact and food left out in the kitchen that is out of temperature.

Basic - Cloth used as a food-contact surface. Observed an apron tied to a chopper. When cheese is shredded, the cheese comes in contact with the cloth apron. Removed the apron **Corrected On-Site**

Basic - Food stored on floor. Observed cases of 4 different canned foods stored on the floor in the dry storage area.

Basic - Hood soiled with accumulated grease.

Basic - In-use wet wiping cloth/towel used under cutting board in the kitchen under 2 cutting boards. Removed the cloths. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed plantains thawing at room temperature. Plantains were placed into the walk-in cooler. **Corrected On-Site**

Basic - Raw animal food stored above unwashed produce. Raw beef over avocados in the east walk-in cooler. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. Take out containers on the cook's line. **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. Observed a waitress place cut cilantro on top of bowled soup bare handed. Soup was discarded. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked beef left out on a shelf on the cook's line. Placed into a walk-in cooler.

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.observed raw ground meat stored above cooked meat in a reach-in cooler on the cook's line. **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with food. Observed a case of dish soap stored on top a case of creole flavor in the dry storage area. **Corrected On-Site**

Intermediate - Employee used handwash sink as a dump sink. Observed ice in the hand sink behind the bar. **Corrected On-Site**

Basic - Buildup of food debris/soil residue on equipment door handles. WALK IN COOLERS AND WALK IN FREEZER. **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. FISH. **Corrected On-Site** **Warning**

Basic - Clean equipment stored on floor. DISH RACKS. **Warning**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**

Basic - Equipment or utensils not designed or constructed in a durable manner. SPLASH GUARD NOT INSTALLED BETWEEN HAND SINK AND SHELVES WHERE EXPOSED FOOD AND CLEAN EQUIPMENT IS STORED. **Warning**

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. **Warning**

Basic - Ice scoop handle in contact with ice. **Warning**

Basic - Inside/outside of dumpster not clean. FLY INFESTATION. **Warning**

Basic - Reuse of single-use articles. 5 GAL. SOUR CREAM CONTAINERS. **Warning**

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. COOK MAKING STEAK BURRITTO. **Corrected On-Site** **Warning**

High Priority - Live flies in kitchen. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. RTE GROUND BEEF, RTE STEAK, RTE RICE ALL AT 48° LONGER THAN 24 HOURS. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. COOKED RICE, COOKED GROUND BEEF, COOKED STEAK; ALL @ 48° FOR LONGER THAN 24 HOURS. **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER. **Warning**

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. KEEPING TCS FOODS OUT OF THE "DANGER ZONE" AND REQUIREMENTS FO NO BARE HAND CONTACT WITH READY TO EAT FOODS. **Warning**

Intermediate - Food manager certification expired. **Warning**

Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. WEST WALKIN COOLER. ALL TCS FOODS MOVED TO CENTER WALK IN COOLER THAT IS FUNCTIONAL. **Warning**

Basic - Bowl or other container with no handle used to dispense food, to scoop rice.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, prepared vegetables.

Basic - Coffee filters not stored in a protected manner to prevent contamination, sitting on shelf.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Basic - Ice scoop stored with handle in contact with ice in ice bin.

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, rice beans.

Basic - No handwashing sign provided at a hand sink used by food employees, at bar. **Corrected On-Site**

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, herbs.

Basic - Open dumpster lid.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, pork.

Basic - Single-service articles not stored inverted or protected from contamination, on shelf in kitchen.

Basic - Soil residue build-up on nonfood-contact surface, mop sink.

Basic - Stored food not covered in walk-in cooler, fish and prepared vegetables.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler/ freezer.. **Corrected On-Site**

High Priority - Dented/rusted cans present. (1) 6 pounds of tomato sauce and (1) 102.5 oz jalapeo peppers. See stop sale.

High Priority - Employee failed to wash hands before putting on gloves to work with food.

High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods, raw beef stored next to tuna salad, in walk in cooler.

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler, raw beef stored over cooked chicken.

High Priority - Toxic substance/chemical stored by or with food, cleaning supplies.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, at bar.

Intermediate - Torn packages/bags of food exposing the contents to contamination, salt and sugar.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish machine room , third inspection in a row that this is a **Repeat Violation**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. A package of Krab in the 2 compartment prep sink in the kitchen.

Basic - Stored food not covered in walk-in cooler. Prepped onions, prepped lettuce, prepped red peppers, raw beef and raw chicken. **Corrected On-Site** **Repeat Violation**

Basic - Stored food not covered in walk-in freezer. Fried ice cream, **Corrected On-Site**

High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Observed a line cook use a handle lees bowl to scoop cooked white rice bare handed with his thumb touching the rice. Stop sale issued for the bowl and pan of rice. **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on gloves to work with food. A cook in the kitchen. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over cooked beef in the meat walk-in cooler. **Corrected On-Site** **Repeat Violation**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw ground beef (155°) over raw beef skirt steak (145°) in the produce walk-in cooler. **Corrected On-Site** **Repeat Violation**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a prep person rinse a utensil in the 2 compartment prep sink wearing gloves, then rinse the same gloves then attemp to handle RTE food wearing the same gloves. Stopped prep person before handling RTE food. **Corrected On-Site**

High Priority - Stop Sale issued due to adulteration of food product. Cooked white rice.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a cook use a kitchen hand wash sink to rinse a utensil and pour a liquid down the drain of the same sink **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. 5 cases of chicken in a walk-in cooler. **Corrected On-Site**

Basic - Clean knives/utensils stored in crevices between equipment. Knife on the cooks line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above the dish machine. **Repeat Violation**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw chicken breasts. **Corrected On-Site**

Basic - Reach-in cooler gasket torn/in disrepair. Lowboy reach-in cooler on the cooks line **Repeat Violation**

Basic - Single-service articles not stored inverted or protected from contamination. Take-out containers on the cooks line. **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler. Shredded cheese, prepped veggies, prepped lettuce, raw meats and many more items. **Repeat Violation**

Basic - Stored food not covered in walk-in freezer. Fried ice cream ?

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw burgers over cheese **Repeat Violation**

High Priority - Raw animal food stored over ready-to-eat food. Raw beef above salsa in the walk-in cooler. **Repeat Violation**

High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw fish in a walk-in cooler.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken wings over beef. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Soda machine. **Repeat Violation**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Inside bottom of the Bain Marie cooler on the cooks line is covered with water.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**

Intermediate - Person in charge fails to exhibit active managerial control as exhibited by the repeat violations cited.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken , gravy in a walk-in cooler. **Repeat Violation**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pork on a rack on the cooks line. **Corrected On-Site**

High Priority - Raw animal food stored over cooked food. Raw beef over cooked chicken

High Priority - Raw animal food stored over ready-to-eat food. Raw pork over cooked beef in thw walkin cooler

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over sour cream

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw fish.

Basic - Raw animal food stored above unwashed produce. Raw chicken on top of produce in the produce walkin cooler.

Basic - Stored food not covered in walk-in cooler. Prepped lettuce, raw beefand chicken, cheese.

Basic - Food stored on floor. Onions by the walkin coolers.

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. Cook handling raw onions and burritos. **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cooks line **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Bowl used for poked rice on the cooks line.

Basic - Reach-in cooler gasket torn/in disrepair. 2 door low boy reachin cooler on the cooks line.

Basic - Interior of microwave soiled with encrusted food debris. Cooks line.

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Soda machine ice bin.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knives. **Corrected On-Site**

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Clean knives/utensils stored in crevices between equipment. Cooks line

Basic - Standing water in handwash sink/ handwash sink draining very slowly. Kitchen

Basic - Hood soiled with accumulated grease.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish washing room.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef, chicken over seafood reach in cooler

Critical - Observed raw animal food stored over cooked food. raw beef over cooked ground beef walk in cooler

Observed cutting board grooved/pitted and no longer cleanable.

In-use utensil not stored with handle above the top of potentially hazardous food and the container. rice and dry beans container Corrected On Site.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - No handwashing sign provided at a handsink used by food employees. bar area Repeat Violation.

Observed attached equipment soiled with accumulated dust. fan guards walk in cooler

Critical - Observed raw animal food stored over ready-to-eat food. raw beef over sauce walk in cooler 1

Observed cutting board grooved/pitted and no longer cleanable.

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusty

Observed build-up of food debris, dust or dirt on nonfood-contact surface. walk in cooler shelves

Observed soda gun holster with accumulated slime/debris.

Critical - No handwashing sign provided at a handsink used by food employees. bar and women's restroom Repeat Violation.

Observed wall soiled with accumulated black debris in dishwashing area. dish washing area Repeat Violation.

Observed attached equipment soiled with accumulated grease. hood filters Repeat Violation.

Light not functioning. hoods

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, cooked meats in walkin cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cooked pork in walkin cooler.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, cooked pork in walkin cooler.

Critical - Observed potentially hazardous food thawed in standing water, chicken. Corrected On Site.

Critical - Observed torn packages/bags of food exposing the contents to contamination, salt. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area in walkin cooler. Corrected On Site.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - No handwashing sign provided at a handsink used by food employees in restrooms.

Observed open dumpster lid.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed attached equipment soiled with accumulated grease, hood filters.Repeat Violation.

Critical - Observed unlabeled spray bottle.

Critical - Working containers of food removed from original container not identified by common name. salsa in walkin cooler.

Critical - Observed potentially hazardous food thawed in standing water. raw chicken & shrimp.

Critical - Observed raw animal food stored over ready-to-eat food. Chicken ontop of cut onions in walkin cooler.

Critical - Observed food stored on floor. raw chicken & raw shrimp in walkin cooler.

Critical - Observed uncovered food in holding unit/dry storage area. prepped veggies , cheese, raw chicken , sauce in walkin cooler.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl used with rice

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 employee with no hair restraint.Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable next to ice machine.

Observed build-up of grease on nonfood-contact surface. Hood filters.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. ice scoop stored ontop of ice machine. Corrected On Site.

Observed open dumpster lid.

Observed attached equipment soiled with accumulated grease. hood.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.Corrected On Site.

Light not functioning. Underhood.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 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 build-up of food debris, dust or dirt on nonfood-contact surface. Top of dishmachine

Critical - Observed buildup of slime on soda dispensing nozzles.Corrected On Site.

Critical - Observed buildup of slime on soda holster.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Observed employee with no hair restraint.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.

Critical - Observed food stored on floor. Corrected On Site.Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing. Spoons inside

Critical - Observed potentially hazardous food thawed at room temperature. Pork Corrected On Site.

Critical - Observed raw animal food stored over cooked food. Corrected On Site.Corrected On Site.

Critical - Observed soil buildup inside ice bin.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - A handwashing lavatory may not be used for purposes other than handwashing.

Critical - Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.

Equipment location -- Vending machines, ovens and other equipment shall be located in a room, area or space which is maintained in a clean condition and which is protected from overhead leakage from drains, piping and other sources.

Critical - Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.