LA FONDA RESTAURANT
1855 S STATE RD 7
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/6/2025
High Priority
3
Intermediate
0
Basic
3
Total
6
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. -Observed true reach in freezer gaskets in disrepairs.
- 10-20-4:Basic - In-use tongs stored on oven door handle between uses. Operator removed. **Corrected On-Site**
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. -Observed soap mixed together with chlorine sanitizer in wiping cloths bucket. Operator discarded and replenish. **Corrected On-Site**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw beef in true cooler. Operator transfer chicken to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw chicken cold held at 46F and raw pork at 45F in true refrigerator. Per operator, both items transfer to refrigerator 45 minutes prior to the inspection. Operator placed ice packs on both items for quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Observed chlorine sanitizer solution exceeds 200 ppm. Operator correct solution to 100 ppm.
Food safety inspection conducted on 2/6/2025 revealed 6 total violations (3 high priority, 0 intermediate, 3 basic).
Inspection on 1/23/2025
High Priority
2
Intermediate
3
Basic
0
Total
5
Inspection Details:
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw beef stored over dressing and cooked pork in McCall refrigerator. Operator relocate raw beef to bottom shelf. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed precooked pork and raw beef cold held at 44F in true refrigeration. Per operator, both items transfer to unit 3.5 hours prior to the inspection. Advice operator to placed ice packs on items for quick chilled.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash his hands in 3 compartments since and then continue to engaged in food preparation.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed no transfer date on cooked pork removed from freezer yesterday.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser at coolkine. Operator labeled bottle **Corrected On-Site**
Food safety inspection conducted on 1/23/2025 revealed 5 total violations (2 high priority, 3 intermediate, 0 basic).