La Perla Mexican Restaurant 2

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Black mold like substance on interior of ice machine

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors

Rest room door

Basic – Cardboard used to line food-contact shelves

Card board used to line reach in cooler and shelf above steam table

Basic – Food storage container/container lid cracked or broken

Container used to store oil

Basic – Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food

Package label is missing product identity/description of product and name and address where desserts were made- Flan, gelatin, tres leche stored in sliding glass door cooler in dining room.

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

Soiled gasket on flip top cooler Repeat Violation

Basic – Single-service articles improperly stored

Case of To go food boxes/ lids stored on floor in the hallway

Basic – Twenty (20) foot-candles of light not provided inside equipment where food is stored

Reach in cooler in prep area where cooked foods are stored

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

Wet wiping cloth stored on counter when not in use

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 Cutting onions/ bagging chopped onions with bare hands. Spoke to employee about bare hand contact with ready to eat food items. Onions can be used as a garnish or raw ingredients. Employee washed hands and put on gloves during inspection Corrected On-Site

High Priority – Food with mold-like growth. See stop sale

One moldy zucchini

High Priority – Pesticide/insecticide labeled for household use only present in establishment

Can of Raid stored on counter near mop sink

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

No written procedures provided at inspection, emailed manager clean up procedures during inspection

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Stained yellow cutting board

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Only one employee signature, manager had all employees sign form during inspection Corrected On-Site

Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels

Dispenser near triple sink not able to dispense paper towels.

Intermediate – Spray bottle containing toxic substance not labeled

Unlabeled Yellow spray bottle stored near mop sink, employee labeled spray bottle Corrected On-Site Repeat Violation