LA CARRETA RESTAURANT IV
5350 W 16 AVE
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/14/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2025-02-14: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed at ware washing room. Repeat Violation Warning - From follow-up inspection 2025-02-14: **Time Extended**
Food safety inspection conducted on 2/14/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 2/13/2025
High Priority
2
Intermediate
1
Basic
5
Total
8
Inspection Details:
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Observed on employee bathroom. Repeat Violation Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed helmet on shelf with dry foods, at storage area, Manager removed gel from food storage area. Corrected On-Site Warning
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed at ware washing room. Repeat Violation Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour container not labeled. Manager labeled flour container. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed small sandwich table at kitchen ; cooked vegetables (54F - Cold Holding); raw shrimp (50F - Cold Holding); cut chorizo (50F - Cold Holding); sliced ham (50F - Cold Holding), According to cook items placed on unit 2 hour ago. Manager moved food items to walk in cooler for rapid chill. **Corrective Action Taken** Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed at breakfast station Sanitizer Bucket (Quaternary 400+ppm) Manager prepared new sanitizer solution, Sanitizer Bucket (Quaternary 300ppm) Corrected On-Site Repeat Violation Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hands wash sink Used as a dump sink and knife stored inside. Repeat Violation Warning
Food safety inspection conducted on 2/13/2025 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 10/1/2024
High Priority
3
Intermediate
2
Basic
8
Total
13
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates not inverted at sandwich area.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed two bags of mahi mahi fish thawing on a tray with temperature 33F inside ROP. Operator open bags for proper thawing. Corrected On-Site
- 12B-04-4:Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed employee open drink on shelves where dry food is stored. Operator discarded the cup. Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap at back door to the outside.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knifes between table and wall at prep area. Operator removed knifes. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth towel under cutting board at kitchen area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed n hand wash sink at three compartment sink no sign.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths not stored in sanitation solution between uses at preparation area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat fish croquettes inside reach in cooler. Operator stored raw chicken at bottom of reach in cooler under the fish croquettes. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on hot box; stuffed potatoes (123F - Hot Holding). Operator took to the fryer to reheat. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary +400ppm) under prep table at kitchen. Employee prepared a new sanitizer solution. Sanitizer Bucket (Quaternary 300ppm). Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed veggie cutter soiled. Observed a can opener soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a spoon inside hand wash sink at kitchen and plastic containers at window service area. Repeat Violation
Food safety inspection conducted on 10/1/2024 revealed 13 total violations (3 high priority, 2 intermediate, 8 basic).
Inspection on 8/22/2024
High Priority
4
Intermediate
1
Basic
3
Total
8
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at kitchen water at 91 F. Employee put utensils on top of burner to heat up. Corrected On-Site Repeat Violation
- 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed next to ice cream freezer, manager open dipperwell faucet more. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed at drying racks. Dish washer removed old labels from clean containers . Corrected On-Site Repeat Violation
- 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed cilantro Aioli containers prepared 08/13/2024 Inside walk in cooler.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed black trash bags used to store bread. Manager discarded bag and changed for a food grade bag. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cilantro Aioli containers prepared 08/13/2024 Inside walk in cooler. Manager discarded aioli containers. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed treated faucet no vacuum breaker, next to mop sink.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored inside hand wash sink at breakfast prep area. Employee removed utensils from inside hand wash sink. Corrected On-Site Repeat Violation
Food safety inspection conducted on 8/22/2024 revealed 8 total violations (4 high priority, 1 intermediate, 3 basic).
Inspection on 3/21/2024
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing gold wrist chain, and wrist watch while preparing food. Cook removed jewelry from wrist Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of oven soiled.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers at ware washing area. Repeat Violation
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher (Chlorine 0ppm) Manager replaced chlorine, re tested Observed dishwasher (Chlorine 100ppm) Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside reach in cooler at breakfast station, placed about 35 minutes ago, ceviche (47F - Cold Holding) Employee placed ceviche container in reach in freezer for rapid chill. Corrected On-Site Repeat Violation
Food safety inspection conducted on 3/21/2024 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 8/22/2023
High Priority
3
Intermediate
1
Basic
15
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside salt container in dry storage area. Operator removed the bowl from the container. Corrected On-Site
- 36-36-4:Basic - Ceiling tile missing. Observed missing ceiling tile at dishwasher area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled throughout the establishment at all kitchen areas
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water at cook line in kitchen and bar areas. Repeat Violation
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed food on cook line floor.
- 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed dipperwell was off. Operator turned on the dipperwell. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at kitchen area.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed in drying rack at ware washing area clean containers with old label. Repeat Violation
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed dry wiping cloth on cutting board in breakfast station.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed fans dusty At kitchen area.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at dishwashing area, and breakfast station. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop not hanging to dry next to mop sink at back of the establishment
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth on coffee station
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed at bar area and front counter window service, sanitizer solution stored on the floor.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed salt container at storage area no marked with name.
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher (Chlorine 0ppm) at service window area. Tech fixed dishwasher at the time of inspection, final reading Chlorine 100ppm) Observed dishwasher (Chlorine 0ppm) at ware washing area.. Tech fixed dishwasher at the time of inspection, final reading Chlorine 100ppm) Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham empanadas hotbox service window(125F - Hot Holding)
- 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 Sanitizer Bucket (Quaternary 400ppm); Sanitizer Bucket (Quaternary 300ppm); service window Sanitizer Bucket (Chlorine 200ppm); Sanitizer Bucket (Chlorine 100ppm) Manager prepared new sanitizer solutions for Quat and chlorine proper ppm on both. Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed whisk inside hand wash sink at breakfast station area and water pitcher inside hand sink at bear area Operator removed the whisk and pitcher from inside hand wash sinks. Corrected On-Site Repeat Violation
Food safety inspection conducted on 8/22/2023 revealed 19 total violations (3 high priority, 1 intermediate, 15 basic).