La Fiesta Cantina

The inspector came back, found the problems fixed and allowed the business to reopen.

• Sewage and wastewater disposal
  • Basic: Liquid waste leakage from dumpster onto ground/dumpster pad.
• Garbage and refuse
  • Basic: Open dumpster lid.
• Insects, rodents, pests and animals
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling tile gaps/areas missing.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Sewage and wastewater disposal
  • Basic: Liquid waste leakage from dumpster onto ground/dumpster pad.
• Garbage and refuse
  • Basic: Open dumpster lid.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. -2 dead roaches on the floor inside the back corner of dry storage near utility pipes next to the water heater/rack of bags of rice
  • High priority: Roach activity present as evidenced by live roaches found. -4 live roaches inside the open floor drain/hole in the kitchen floor between reach in coolers across from the stove on the cook-line, observed crawling on the sides of the drain that is currently blocked with debris -2 live roaches on the floor inside the kitchen cookline in front of the reach in cooler -1 live roaches underneath the oven on the cook line across from the open floor drain -1 live roach on the floor underneath rack of cases of fryer oil next to the walk in cooler. -person in charge contacted professional pest control company, arrived on site during inspection
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present. -threshold gap in back door next onto warewashing area, live roaches present
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling tile gaps/areas missing.

The inspector came back and found the problems fixed.

• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food.
  • Basic: Equipment in poor repair.

Problems were found that had to be fixed. The inspector will come back to check.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese, raw chicken, raw shrimp, chorizo, raw fish, raw beef
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. red sauce(cooked peppers) (47°F - Cold Holding); sauce(cooked peppers) (48°F - Cold Holding); white sauce(dairy) (48°F - Cold Holding)inside cookline cooler across from stove more than 4 hours, per manager. See stop sale -lowboy drawers under flat top grill Raw fish 58°F, raw chicken 61°F, cheese 59°F, raw shrimp 60°F, cooked vegetables/corn 62°F(cold holding), placed into unit 5 hours prior. See stop sale. Manager stated unit in question is brand new, contacting for service
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. -cooked corn 94°F-130°F, removed from temperature 30 minutes prior, manager had employees reheat
  • High priority: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours. -cooked pork 113-151°F, brought out from cooler at 11am per manager, held at grill on warmer temperature setting. Strongly advised to ensure food is adequately reheated to 165°F within 2 hours, prior to placing on hot holding at 135f or above -queso 115-140°F, cooked beans 112-125°F inside single door warmer at end of cook line, manager stated brought out 5 hours prior.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above cut lettuce inside walk in cooler
  • Basic: Food not stored at least 6 inches off of the floor. -case/jug of fryer oil on cook line -walk in cooler across
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverages on table next to tea urns
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. -bowl used to dispense rice from bulk pan at steam table
  • Basic: Equipment in poor repair. -threshold behind hand sink/wall, beverage station in back
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. -utensils inside hand sink on cook line