LA MICHOACANA RESTAURANT, LLC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole tilapias over beef broth. Items were reorganized at the time of inspection. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector provided consumer advisory during inspection and operator placed it within guest eyesight. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling tiles soiled with grease, dust and food debris throughout the kitchen.

Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles broken in storage shed.

Basic - Stored food not covered. Frozen tilapias in chest freezer on storage shed not covered. Operator covered them at the time of inspection. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. T-shirt bags used as storage food bags for raw frozen chicken in the reach in freezer at the kitchen.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Soap buckets used as food storage containers in the outside storage, for the following foods: one container with 2 1/2 gallons of beans, two containers with 4 1/2 gallons of fajita beef, and one container with 2 1/2 gallons of fajita beef. Also, one more soap bucket used as food storage container in the kitchen reach in cooler for 1 gallon of Seafood Sauce.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored on shelf above raw fish.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh fish stored in bucket of water at 55F for 30 minutes.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking noted during inspection.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Presence of mold like substance inside of the ice machine in the outside storage.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Presence of dirty empty cups and food leftovers in a container at the bar area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Presence of employee's phone on top of the prep table at the kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Cook.

Basic - Ice scoop handle in contact with ice. In the bar chest cooler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed dispensing handle stored inside the Horchata.

Basic - No handwashing sign provided at a hand sink used by food employees. Unisex restroom.

Basic - Stored food not covered. Frozen meats stored uncovered in chest freezers at outside storage.

Basic - Time/temperature control for safety food thawed in an improper manner. Cooked chicken thawing at room temperature in a bucket on the floor at the outside storage.