Restaurante Lupina's

Inspector notes: Observed both reach-in cooler and pre-top cooler not cold holding food items at 41F or below. Large reach-in cooler in kitchen: Pork Guiso at 44F prepared on Monday (today is Wednesday)and ambient temperature of reach-in at 50F. Prep-top cooler: Chorizo at 50F, Shredded cheese at 47F, and diced tomato at 48F. Prep-top cooler attached reach-in cooler ambient at 48F. Ensure all cold holding food and equipment is at 41F or below. I will be back to confirm both are repaired.

Inspector notes: Observed two food handlers not washing their hands in between changing tasks. One was working at the 3-compartment sink and then went to prepare a Gordita/ ready to eat item without washing hands in between task. (Item discarded) The other food handler donned on gloves gloves after changing tasks instead of washing hands and then donning on gloves. Ensure to properly wash hands in between tasks and prior to donning on gloves. Especially with ready to eat items.

Inspector notes: Observed multiple items out at room temperature that need to be hot held at 135F. Atole: drink that contains milk at 116F, beans at 12F, and milk bread mixture at 119F. Ensure all items are at 135F hot holding do not leave items at room temperature. Store in reach-in cooler when not in use and do not leave out of temperature for hours. Items discarded.

Inspector notes: Observed employees washing dishes without sanitizing dishes as a final step to their dish washing. Dishes were placed in sanitizing compartment to allow dishes to air dry instead of using the compartment to sanitize the food contact surfaces. Informed person-in charge on the proper 3-compartment sink method to wash, rinse, and sanitize dishes. 3-compartment sink sanitizer concentration at 100ppmCL.

Inspector notes: Observed multiple wiping cloths through out the kitchen out of sanitizer and covering food items. Ensure all rags are in sanitizer when not in use to avoid bacteria growth.

Inspector notes: Observed multiple items out in open air when not in use. Multiple tortillas/ gorditas out at room temperature along with ready to eat food items. Ensure to cover all food items when not in use to protect food from dust, sneezing, or coughing from food handlers. Person-in charge placed lids on all items.

Inspector notes: Observed multiple wiping cloths through out the kitchen out of sanitizer and covering food items. Ensure all rags are in sanitizer when not in use to avoid bacteria growth.