La Nopalera Mexican Restaurant

Basic – Current Hotel and Restaurant license not displayed

Last year's license displayed in entryway next to kitchen.

Basic – Dead insects on premises

Approximately 140 dead flying insects on sticky fly tape hanging in server area between cook line and dining area. Warning

Basic – Employee with no hair restraint while engaging in food preparation

One employee on cook line, employee corrected during inspection. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Line of soda gun at bar area near entrance to bar. Repeat Violation

High Priority – Employee switched from working with raw food to ready-to-eat food or clean equipment without washing hands

Employee handled raw chicken itch gloved hands then continued to work with clean utensils and containers without changing gloves and washing hands in between tasks.

High Priority – Evidence of mop/cleaning wastewater dumped onto ground

Employee scrapping off dirty pans on floor and hosing them off on floor next to walk in cooler before running through dish machine.

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

Approximately 10 live flying insects around drain at bar under triple sink

2 live flying insects around large ice machine in kitchen

2 live flying insects in prep area in kitchen

2 live flying insects around hand wash station in server area. Warning

High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded

Manager is not able to find any proof of parasite destruction for the tilapia that they use in their raw ceviche. Warning

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw chicken stored over raw beef in flip top reach in cooler and in walk in cooler, employee rearranged all items. Corrected On-Site

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

Soiled line of soda gun at entrance to bar area laying in drink ice in ice bin.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

french fries (53F – Cold Holding); chopped chicken finger strips (53F – Cold Holding) in bottom section of reach in cooler on cook line near fryers, per manager both items placed in cooler approximately 2 hours prior, both items moved to walk in freezer

Raw beef (45F – Cold Holding); raw fish (46F – Cold Holding); raw beef (46F – Cold Holding); raw chicken (48F,47F – Cold Holding) in flip top reach in cooler at end of cook line near dish area, per manager lids and doors have been consistently opened for the past 2 hours. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

cheese quesadillas (98F – Hot Holding) sitting out on counter on cook line, per manager quesadillas made approximately 3 hours ago and left to sit out, manager will place item on time as a public health control

cooked chorizo (90F – Hot Holding); cooked ground beef (100F – Hot Holding) sitting out in pans next to grill on cook line, per manager both items where made no more then 2 hours prior, both items placed back on grill to reheat. Corrective Action Taken Warning

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

Per manager ceviche contains raw tilapia, consumer advisory is on the menu, but there is nothing identifying ceviche to the consumer advisory on menus. Warning

Intermediate – No soap provided at handwash sink

At any hand wash station at bar area

At hand wash station next to large ice machine in kitchen.