La Cabana Mexican Restaurant

Observed chicken in the back reach in cooler at a temperature of 45 degrees fahrenheit.

No date marking on several items of food in the walk in freezer. Items included bacon and carne asada. CA:Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6. of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: Items properly affixed with date marks.

Proper cooling methods not being followed, without intervention by the inspector proper cooling times would not have been met. Queso in the back kitchen was at 94 degrees with 45 minutes left to cool. It was sitting in a thawed ice bath with no refill on the ice.

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.

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.

No hot water working on the handwash sink by the salsa station nor the mens restroom at the back of the facility.

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.

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.

Observed a scoop for the sugar by the back kitchen door stored with the handle touching the sugar.

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.

Outdoor garbage can has a door ripped off leaving it open to pests and the elements.

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;.

Salsa that was prepped this afternoon at 1230 was at 60 deg at 420;.

Dish machine using chlorine sanitizer had a concentration of less than 10ppm;.

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;.

Salsa being stored in the to-go bags of chips reading at a temperature of 72F.

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.

Outdoor garbage can has no lid as it has be ripped off. Any outside receptacle MUST have a lid to deter pests from lingering.

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.

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.

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.

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