La Cabana Mexican Restaurant

Guacamole in the prep top cooler observed out of temperature at 50 degrees Fahrenheit. CA:All tcs food being cold held shall be maintained at 41 deg f or below. COS: Guacamole discarded voluntarily and changed with new.

Observed multiple flies within the facility. No fly traps present outside the back door to mitigate or kill flies. CA:The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1.Routinely inspecting incoming shipments of food and supplies; 2.Routinely inspecting the premises for evidence of pests; 3.Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 4. Eliminating Harborage Conditions.

Place flytraps in area not over or around food to help control pests.

Observed pan of beef tips on the hot hold station sitting out of the steam well not in temperature control holding at 112 degrees Fahrenheit. CA: Time/temperature control for safety food shall be maintained at 135 degrees fahrenheit or above for safety. COS:Beef Tips were reheated in the oven to 180 before placing back into the steam well properly.

No hot water working on the handwash sink by the salsa station nor the mens restroom at the back of the facility. CA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. Water is functioning at the sinks just not the hot water, other handwash sinks are available in other restrooms and around the kitchen area. Correct within 72 hours.

Multiple food items around the kitchen (vegetables, fries, chicken(precooked); raw beef and chicken, vegetables) not stored covered and not in the process of cooling. CA: Food must be stored covered to protect from overhead contamination unless in the process of cooling where it may be loosely covered or uncovered so long as it is still protected from overhead contamination. COS: All food items point out as uncovered were promptly covered with lids.

Bleach observed in the dry storage area stored on table next to tortilla. CA:CA: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.

COS: Bleach moved back to correct location.

Proper cooling methods not being followed, without intervention by the inspector proper cooling times would not have been met. Chicken sotred in thick large pans that do not allow for rapid cooling. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i)Placing the food in shallow pans;Pf (ii)Separating the food into smaller or thinner portions;Pf (iii)Using rapid cooling equipment;Pf (iv)Stirring the food in a container placed in an ice water bath;Pf (v)Using containers that facilitate heat transfer;Pf (vi)Adding ice as an ingredient;Pf or (vii)Other effective methods. COS: Moved into the walk in freezer to rapidly cool for 1 hour and then move back to the walk in cooler.

Observed a scoop for the sugar by the back kitchen door stored with the handle touching the sugar. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. COS: Scoop set upright in the container with the handle out of the food.

No drain plug observed in the dumpster outside allowing for ants to tranverse in and out of the trash can. CA:Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace drain plug for dumpster within 1 week.

Bleach observed stored on the same shelf as mixers for the bar. CA: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.

COS: Bleach moved back to correct location.

Proper cooling methods not being followed, without intervention by the inspector proper cooling times would not have been met. Consume being stored in very large tubs with lids on in the freezer to cool. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i)Placing the food in shallow pans;Pf (ii)Separating the food into smaller or thinner portions;Pf (iii)Using rapid cooling equipment;Pf (iv)Stirring the food in a container placed in an ice water bath;Pf (v)Using containers that facilitate heat transfer;Pf (vi)Adding ice as an ingredient;Pf or (vii)Other effective methods. COS: Lids removed and placed in shallower containers to allow more rapid cooling along with occasional stirring.

Outdoor garbage can has a door ripped off leaving it open to pests and the elements. CA: Garbage and refuse storage area must be maintained clean and in good repair.

Ventilation System discharge vents outside appear to be clogged and have grease pouring from them onto the roof and then onto the ground outside. CA:Intake and exhaust air ducts shall be cleaned and filters changed, so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. Correct within 1 week.

TCS food in the walk in cooler and tcs food in the reach in cooler out of temperature. Cold holing above 41 deg f; CA: All tcs food being cold held shall be maintained at 41 deg f or below; COS: Discarded during inspection. Walk in cooler had food out of temperature due to having a delivery this morning. Reach in cooler by cook station had an ambient temperature above 41 deg and shall not be used until ambient is at 41 or below.

Salsa that was prepped this afternoon at 1230 was at 60 deg at 420; CA: All food cooling has 4 hours if prepped at room temperature to drop down to 41 deg; COS: Discarded during inspection.

Container of chicken nuggets in the stand up freezer stored uncovered. Container of chicken and steak in the reach in cooler by the cooking station stored uncovered; CA: All food shall be stored covered unless cooling to prevent overhead contamination.

Dish machine using chlorine sanitizer had a concentration of less than 10ppm; CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3. of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions; COS: Using 3 compartment sink until correct concentration is registered.

Salsa being stored in the to-go bags of chips reading at a temperature of 72F. CA: Time/temperature control for safety food (TCS) that is being cold held must be maintained at a temperature of 41F or below. COS: Salsa removed from bags and discarded. This was discussed within the last 2 inspection and was corrected during the last inspection. Approved alternatives such as keeping the to go salsas in a cooler by the bags to make them easier to grab, or by keeping the salsa cups in an ice bath next to the bags for quicker access.

Chicken cooling on counter in the back of the kitchen, reading at 106F. After discussion with the cooks, the chicken had been taken off the eye of the stove at around 11:30am. Time of questioning was 2:10. No time was noted known for when the chicken dropped below hot holding temperature (135F) so even with a 30 minute buffer of time for it to cool below 135F the 2 hour time frame for the food to cool from 135F to 70F would have eclisped. CA: Cooling food has 6 hours total to cool from 135F to 41F given that time from it cooling from 135F to 70F is not more than 2 hours and the time from 70F to 41F is not more than 4 hours. COS: Food voluntarily discarded.

Outdoor garbage can has no lid as it has be ripped off. Any outside receptacle MUST have a lid to deter pests from lingering. CA: Correct within the week by requesting a new dumpster from the city ASAP.

Bottle of Windex not labeled sitting on the table cleaning cart. Chemicals taken from from bulk containers and placed into working containers such as spray bottles then they must be labeled with a common identifying name.

Sanitizer solution for the buckets of rags was not reading any concentration of chlorine at all. Chemicals shall be used at the proper concentration with the EPA regulated manufacturer's label. COS: Bucket was remixed.

Wiping cloths stored in a sanitizer solution that was not reading any level of sanitizer in it. COS: sanitizer solution remade.

Observed residential microwave in the kitchen, as well as a residential freezer and 2 refrigerators. Upon submitting plans to remodel the entire restaurant the owner was instructed that any existing residential equipment had to be upgraded to commercial grade. She claims it is all to be removed she is just waiting on the arrival of the new equipment. CA: Remove all residential equipment ASAP.