La Nopalera

Inspector notes: Observed milk in reach-in cooler by bar to be temping at 45F. Observed carnitas in walk-in cooler to be temping at 55-61F. Observed refried beans in walk-in to have a temperature of 54F. COS: PIC discarded items that were above the 41F safe temperature. CA: time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Inspector notes: Observed hand wash sink next to chip warmer to have a bottle of used liquid inside of the basin. Observed hand sink in back kitchen next to walk-in to be blocked by mop bucket and other cleaning items. Observed employee dumping milk down hand wash sink next to bar area. COS: PIC discarded items in sink and sanitized. PIC removed items blocking hand sink. PIC sanitized hand sink that was used for dumping. CA: Handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.

Inspector notes: -Observed cook wearing gloves while on cell phone in kitchen area. He placed phone back into pocket, without hand-washing and glove change. Then went back to food preparation. PIC stopped employee for proper hand wash and glove change before allowing him continue to cook. Educated PIC on when to wash hands.

Inspector notes: Observed bowls being used as scoops in bulk dry seasoning. PIC removed bowls. Educated PIC on having scoops with a handle. Scoops can be stored in food product with handle facing out of food product. Observed ice scoop in bar area stored on rack next to liquor bottles. Had PIC remove scoop for wash, rinse and sanitize. Educated PIC on proper storage of "in-use" utensils.

Inspector notes: Observed various Fabuloso bottles near food (sugar, spices etc.) in main kitchen area. RCA: Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

Inspector notes: Observed in the reach-in cooler RTE food items stored on bottom shelf below raw shrimp. Observed raw chicken stored above RTE food items (chorizo) in reach cooler. Observed in walk in cooler a bucket of raw chicken stored above fish (tilapia). CA/COS: PIC corrected storage by moving raw food items to bottom shelves and RTE items at the top shelf.

Inspector notes: Observed the multiple food items (cheese, scallops, etc. - see temp observations) reading temperatures 46F- 51F in reach in cooler in kitchen area. CA/COS: PIC discarded food items (scallops, cheese etc.)