La Estampida Corp Degrades its Sanitary Rating

Critical - Stop Sale issued due to adulteration of food product.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed potentially hazardous food thawed at room temperature.

Critical - Observed food stored on floor.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.

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

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

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

Exhaust system off during the operation of cooking equipment. For reporting purposes only.

No Violations Were Observed

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef and pork stored over raw fish

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

Critical - Observed interior of microwave soiled.

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.

Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.

Critical - Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.

Critical - Observed toxic item stored by food.Air Fresher stored in dry storage area

Critical - License expired within 30 days after expiration date.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro