La Bamba Restaurant

Basic – Evidence of employee smoking in food preparation, food storage or warewashing area. Employee drinks stored on food prep table in kitchen, corrected , employees removed drinks during inspection. Corrected On-Site Repeat Violation

Basic – No handwashing sign provided at a hand sink used by food employees. No employee must wash hands sign at employee hand wash sink on cooks line. Repeat Violation

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic – Working containers of food removed from original container not identified by common name. Bulk containers in kitchen not labeled . Repeat Violation

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink set up with 0 ppm of chlorine, corrected , employee reset three compartment sink to 100 ppm of chlorine. Corrected On-Site Repeat Violation

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in standing water 76°.

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee placing dirty dishes in three compartment sink and returning to cooks line with no prior hand washing, corrected action taken , inspector discussed with operator proper glove changing and hand washing when changing duties. Corrective Action Taken Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Unable to dispense paper towels at time of inspection, corrected, employee fixed dispenser at time of inspection. Corrected On-Site Repeat Violation

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork , cooked rice held over 24 hrs not date marked. Repeat Violation