Las Lomas Mexican Restaurant

Observed thermometers missing in WIC and RIC. CA: Acquire and replace missing thermometers.

Observed bulk container on back porch storage area not covered with scoop (Pitcher) in contact with food contents. CA: Remove scoop from contents and cover bulk container.

Observed grease receptacle in back of building open and grease running out on surface as well as excessive build-up on receptacle. This act also constitutes prohibited discharge. CA: Clean grease receptacle and surrounding area and maintain observation schedule as to not let build-up or prohibited discharge occur.

Observed serving dishes in kitchen to be stored in upright position with no cover. CA: Either cover all stored dishes or stack them inverted.

Observed new bar top not to be sealed and had exposed open grain wood objects as part of the design. CA: Properly seal and maintain properly sanitized bar countertop.

Observed no thermometers in WIC or in use by kitchen staff. CA: Acquire and install thermometers in coolers as well as for use by staff in checking cook temperatures.

Observed new bar top that is being used, but not completed. Bar has exposed surface top. CA: Bar top needs to be sealed to make it easily cleanable.

Observed kitchen staff put cold food in buffet unit and let unit heat up food. Don't know how long it takes food to get to 165 degrees if ever. Only HH temperature observed on unit was from beans that had reached 95 degrees. CA: Either heat food on stove or oven and then transfer food to buffet unit or document the amount of time it requires for buffet unit to reach 165 degrees. COS: Instructed kitchen staff that food to be hot held has to be brought to 165 degrees for at least 15 seconds within 2 hours before being put into hot holding unit.

Observed beans, cheese sauce and stewed chicken not being hot held above 135 degrees F. CA: Maintain hot holding temperature at or above 135 degrees F.

By evidence of number of critical violations, PIC is not performing duties and while talking to PIC during post inspection consultation, PIC lacks sufficient knowledge to operate a safe food operation. CA: Designate a PIC that possesses sufficient knowledge and authority to operate a safe food operation.

See 1-2A above

Observed designated hand wash sink to be blocked by a large pot sitting within the sink and station had no cleanser. CA: Keep hand wash station clear of any obstructions, stocked with necessary items and accessible at all times.

Observed several foods in unmarked food grade containers that did not have a date code on them inside the WIC. CA: Mark any food being stored in coolers in food grade containers with either a "discard by or a use by" date code as well as a common name of its contents.

Observed open bucket of grill cleanser be stored at end of 3 compartment sink on the floor. Location of open bucket made it accessible and potential for contact with foot traffic. CA: Place any potential contaminate (cleaner, degreaser) in a closed and labeled container away from any food preparation area. COS: had staff remove bucket from kitchen area.

Observed discoloration (appeared to be microbial growth) on top side of ice machine storage cabinet and splash guard. CA: Clean splash guard and top side of ice cabinet and schedule routine cleaning of ice Mahine often enough to prevent possible microbial growth.

Observed several food grade containers that did not have a label of its contents such as nachos and spices. CA: label any bulk food container with a common food name of its contents.

Observed no thermometers in WIC or in use by kitchen staff. CA: Acquire and install thermometers in coolers as well as for use by staff in checking cook temperatures.

Observed uncovered serving dishes stored right side up above hot holding buffet unit. CA: Stack uncovered serving dishes upside down so that airborne contaminates cannot contact food contact surfaces. COS: Cook was told about dishes, but due to language barrier, dish storage was not corrected.

Observed exterior trash receptacle not to be covered and had no drain plug. CA: Have provider to furnish establishment with proper working lids and compliant drain plug on exterior trash receptacle.

Observed evidence of someone residing in back of kitchen area. Room adjacent to dry storage contains an air mattress and other items indicating habitation. CA: Remove items or make physical separation from food preparation more detailed.

Observed what appeared to be a roach crawling across surface of main kitchen prep buffet unit. CA: Keep area clean and free of debris as to not attract pest. Also discuss with certified pest control to treat kitchen area.

Observed current inspection report to be improperly displayed. (Stuck behind cashiers' station) CA: Have inspection report properly displayed, which is within 15 feet of main entrance, at head height and readable 1 foot away.

Observed exterior trash receptacle not to be covered and had no drain plug. CA: Have provider to furnish establishment with proper working lids and compliant drain plug on exterior trash receptacle.

Observed back entrance area or back area leading to kitchen to have cracks in floor that open to the exterior and the 0ld (abandoned) rear exit to have large (un-protected) openings to the exterior. CA: These areas need to be sealed or screened to keep pest from entering.

Observed food stuff (Beef Roast) in RIF that was marked Frozen Foods that was above 41 degrees and soft to the touch. Also observed 4 tubes of frozen ground beef that had thawed but were at 34 degrees and other frozen foods that were beginning to thaw. CA: Repair freezer to maintain foods in the frozen state.

Observed several foods in unmarked food grade containers that did not have a date code on them. Re-fried beans and stewed meat. Meat/gravy, unknown in "Coke" cooler in storeroom. CA: Mark any food being stored in coolers in food grade containers with either a "discard by or a use by" date code as well as a common name of its contents. COS: Had another consultation with owner and learned the common issue of "lack of labor" delayed him in correcting the previous violations, but written documentation is a reminder when labor shortage is rectified

Observed kitchen knives being left out on open cutting board between uses. Could not tell if both meat and vegetables were be cut on cutting board at the same time. CA: Either properly cover or wash sanitize and store utensils between uses. Never cut meat and Ready to Eat (vegetables) on the same cutting board. COS instructed kitchen staff about handling utensils between uses.