La Bamba Mexican & Spanish Restaurant Ii Improves its Sanitary Rating

Basic - - From inspection on 2017-01-25: Basic - Equipment and utensils not properly air-dried - wet nesting. - food pans in the dish washer area **Repeat Violation** - From follow-up inspection on 2017-01-26: **Time Extended**

Basic - - From inspection on 2017-01-25: Basic - Plumbing system in disrepair. - hot water faucet by wait station wasn't working at time of inspection - From follow-up inspection on 2017-01-26: **Time Extended**

Basic - Equipment and utensils not properly air-dried - wet nesting. - food pans in the dish washer area **Repeat Violation**

Basic - In-use chips scoop stored on soiled surface between uses. Stored on top of cooking paper box, :::operator removed chips scoop and placed it in clean paper **Corrected On-Site**

Basic - Observed standing water in bottom of reach-in cooler. Observed in beer cooler by the bar area

Basic - Open dumpster lid.

Basic - Plumbing system in disrepair. - hot water faucet by wait station wasn't working at time of inspection

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. - observed shrimp by prep sink in kitchen in standing water::: operator turn on the faucet of cold water ::: **Corrected On-Site**

High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. - salsa mayo in walk in cooler covered temperature 52°, ::: operator placed salsa mayo in walk in freezer **Corrective Action Taken**

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.

Basic - Equipment and utensils not properly air-dried - wet nesting. Food pans

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.**Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Equipment and utensils not properly air-dried - wet nesting. Food pans.

Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**

Basic - Old food stuck to clean dishware/utensils. Metal food containers in dishwashing room. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Ground beef over steak in unit 2. **Corrected On-Site**

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

Intermediate - Employee used handwash sink as a dump sink.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cook crab meat in walk in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. In ware washing area. **Repeat Violation** **Warning** On 9/22/2015 time extension given.

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Behind restaurant **Warning** On 9/22/2015 time extension given.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves in ware washing area above three compartment sink rusted. **Warning**

Basic - Build-up of mold-like substance on nonfood-contact surface. On wall behind three compartment sink in ware washing area. **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Raw chicken stored on floor in walk in cooler in kitchen. Taken off floor. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. **Warning**

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean and sanitize dish washing rack stored on the floor in ware washing area **Warning**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In kitchen and ware washing area. **Warning**

Basic - Coffee filters not stored in a protected manner to prevent contamination. On top of coffee maker unprotected. Placed in plastic bag **Corrected On-Site** **Warning**

Basic - Employee personal items stored in or above a food preparation area. Purse and personal food stored on prep table in front of service window. Removed **Corrected On-Site** **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. In ware washing area. **Repeat Violation** **Warning**

Basic - Floor area(s) covered with standing water. In ware washing area. **Warning**

Basic - Food stored in dry storage area not covered. Chips on top of prep cooler. Salt in Prep area. Covered **Corrected On-Site** **Warning**

Basic - Food stored on floor. Salsa on kitchen floor. Taken off floor **Corrected On-Site** **Warning**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Under the prep table below service window **Warning**

Basic - Lime scale build-up inside ice machine. Manitowoc machine near washer and dryer **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink at bar **Warning**

Basic - Old labels stuck to food containers after cleaning. Hotel pans in ware washing area on shelves. **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw shrimp 38° sitting in pan of water in ware washing area on shelf. Put in walk in cooler **Corrected On-Site** **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. Take out containers in service area on top of Electrolux air o chill machine. **Corrected On-Site** **Warning**

Basic - Soda gun holster with accumulated slime/debris. At bar. Cleaned **Corrected On-Site** **Warning**

Basic - Stored food not covered in walk-in cooler. Sauce and soup in cooler near ware washing area. Covered. **Corrected On-Site** **Warning**

Basic - Working containers of food removed from original container not identified by common name. Salt in water pitcher in prep area on shelves. Labelled. **Corrected On-Site** **Warning**

High Priority - Employee washed hands with no soap. Employee washed in prep sink without using soap. Rewashed hands correctly in proper sink. **Corrected On-Site** **Warning**

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Behind restaurant **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. In ware washing area **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna 44° at prep line cooler in kitchen. Put on ice **Corrective Action Taken** **Repeat Violation** **Warning**

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

High Priority - Roach activity present as evidenced by live roaches found. Observed 3 live roaches in ware washing area next to the dish machine **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Hoshizaki machine **Repeat Violation** **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. Can of tomato paste in walk in cooler opened and not date marked. Removed **Corrected On-Site** **Warning**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Used prep sink next to hand washing sink in kitchen. Washed hands in proper sink. **Corrected On-Site** **Warning**

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. In kitchen. Moved **Corrected On-Site** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. As prep sink for roasted peppers. Discontinued **Corrected On-Site** **Warning**

Basic - Bowl or other container with no handle used to dispense food. Bowl found in cook rice.

Basic - Ceiling fan had accumulation of dust/debris. Exhaust fan in dish washing area.

Basic - Ceiling tile grid/support structure in warewashing area rusted.

Basic - Equipment and utensils not properly air-dried - wet nesting. Food inserts and mixing bowl.

Basic - Food debris accumulated on kitchen floor.

Basic - In-use ice scoop stored on soiled surface between uses. On surface next to ice bin.

Basic - Old labels stuck to food containers after cleaning.

Basic - Soiled reach-in cooler gaskets.Beverage Air reach in cooler.

Basic - Stored food not covered in walk-in cooler. Prep vegetables and soup.

Intermediate - Employee used handwash sink as a dump sink. Used to dump wasted ice.

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chile rellenos found in kitchen at 126° F , corrective action taken. Operator transfer item to walk in cooler.

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 in walk in cooler.

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

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Inserts

Basic - Food debris accumulated on kitchen floor.

Basic - No handwashing sign provided at a hand sink used by food employees. In service area

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna 45°F in cook line cooler. Corrective action taken.

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

Intermediate - Employee used handwash sink as a dump sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In male restroom **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Wall next to drain rack in kitchen area.

Basic - Food debris accumulated on kitchen floor.

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

Basic - Wall soiled with accumulated black debris in dishwashing area.

Basic - Wall soiled with accumulated food debris. Throughout dish washing room

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ground beef 44°F in walk in cooler. Corrective action taken.

High Priority - Vacuum breaker missing at hose bibb. In dish washing room.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal inserts.

Basic - Floor area(s) covered with standing water. In The dishwashing room.

Basic - Food debris accumulated on kitchen floor.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler. # 1. **Corrected On-Site**

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Wall soiled with accumulated food debris.in dishwashing room.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 45°F found in walk in cooler. Corrective action taken.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef

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

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken was taken out of the oven and left on a roller tray cart to cool at room temperature corrective actions were taken, Temperature at visit the chicken was at 112?.

High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw steak next too ready rice and chicken

Basic - Food stored in dry storage area not covered.stored in kitchen above prep table on top shelf.

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. Employee had only one glove, but was using both to hold food.

Basic - Equipment in poor repair. Dish racks by the dish washer were rusted with rust flakes.

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

Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Gaskets old ripped and moldy.

Basic - Clean equipment stored on floor. Dish racks were stored on floor by the front bar.

High Priority - Live flies in kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle by the 3 compartment sink a spray bottle with red liquid was unlabeled.

Critical - Working containers of food removed from original container not identified by common name. READY TO EAT FOOD MIS DATED. 11/3/12 INSTEAD OF 12/3/12 **Corrected On-Site**

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. ready to eat pork @ 75 (STOP SALE ISSUED.

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. READY TO EAT PORK. (STOP SALE ISSUED)

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 80 AFTER 3 HOURS. AFTER 30 MINUTES-70. CORRECTIVE ACTIONS TAKEN

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

Observed single-service articles stored without protection from contamination. DISH RACKS.

Critical - Person in charge failed to insure proper cooling.

Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. KEEPING FOOD OUT OF THE "DANGER ZONE" **Repeat Violation**

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

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SOUP.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHEESE QUESO.

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. BEEF.

Critical - Observed food stored on floor. WALK IN FREEZER.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed buildup of slime in the interior of ice machine. WEST (LID).

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

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. LINE CUTTING BOARD.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. DISHRACKS ON FLOOR.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Person in charge failed to insure that employees properly cook food.

Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. LEAVING FOOD IN THE "DANGER ZONE."

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. HALF & HALF.

Critical - Observed food being cooled by nonapproved method. PORK #1. Corrected On Site.Repeat Violation.

Critical - Observed food being cooled by nonapproved method. PORK #2. Repeat Violation. Corrected On Site.

Critical - Observed food being cooled by nonapproved method. PORK #3. Repeat Violation. Corrected On Site.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN ABOVE FISH IN WALK IN COOLER. Corrected On Site.

Critical - Observed food stored on floor. RICE .

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

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Critical - Observed buildup of slime in the interior of ice machine. #1. Repeat Violation.

Critical - Observed buildup of slime in the interior of ice machine. #2. Repeat Violation.

Critical - Observed food being cooled by nonapproved method. AT ROOM TEMPERATURE IN DEEP PANS. BEEF. Corrected On Site.

Critical - Observed food being cooled by nonapproved method. IN DEEP PANS AT ROOM TEMPERATURE. Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed buildup of slime in the interior of ice machine. #1.

Critical - Observed buildup of slime in the interior of ice machine. #2

Observed attached equipment soiled with accumulated dust. FANGUARDS IN EAST WALK IN COOLER.

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

Critical - Observed raw animal food stored over ready-to-eat food. RAW BEEF ABOVE PEELED ONIONS IN WALK IN COOLER.

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

Observed employee with no hair restraint.

Critical - Observed buildup of slime in the interior of ice machine. #1.

Critical - Observed buildup of slime in the interior of ice machine. #2.

Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. ABOVE STOVES AND ALLEY DRESSING PLATE STATION. Corrected On Site.

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

Critical - Observed buildup of slime on soda dispensing holsters. AT BAR.

Observed ceiling soiled with accumulated grease. THROUGHOUT KITCHEN.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. SODA LINES PASSING THROUGH DRINK ICE AT WAIT STATION.

Observed gaskets/seals on cold holding unit in poor repair. COOK LINE RICS.

Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NEED "QUATS" AT BAR.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. GARLIC BUTTER. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. VARIOUS COOKED FOODS.

Critical - Handwash sink not accessible for employee use at all times. BLOCKED BY TRASH CAN.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. SPLASH GUARDS NOT INSTALLED BETWEEN HAND SINK and FOOD PREPARATION SURFACES IN KITCHEN.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. UNTIL DISHMACHINE IS REPAIRED TO CODE, ALL TABLEWARE SHALL BE MANUALLY SANITIZED TO CODE.