La Bamba Mexican And Spanish Restaurant Iv

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep areanObserved:n- Employee beverage stored next to cutting board in prep area across from drying rack

Manager removed and discarded.n- Employee beverage container stored on drying mat next to service containers. Employee removed. Corrected On-Site

Basic – Floor area(s) covered with standing water. – Employee restroomnObserved standing water on floor in employee restroom. Employee dried water. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. – BarnObserved accumulation of old food around reach in cooler at bar across from hand washing sink.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed:nOne flying insect flying around dish washing area

One flying insect flying around tea station.

High Priority – Operating with an expired Division of Hotels and Restaurants license.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. – Walk-in cooler nObserved raw steak stored over uncovered cut lettuce. Manager removed and stored approximately . Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n-low boy cooler across from cooking unitnObserved cooked chicken (47F – Cold Holding, second temperature 42F); minced beef (45F – Cold Holding, second temperature 42F). Per operator, items were not prepared or portioned today. Items were taken from walk-in cooler approximately 2 hours prior to inspection. Employee placed items in cooler to rapid cool. Corrected On-Site