LA PLACITA RESTAURANT & BAKERY

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer spray bottle in kitchen reading greater than 200ppm chlorine. Employee remade to proper 100ppm chlorine. Discussed proper ratio to use to ensure always correct reading. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substances in spray bottles by triple sink. Manager labeled as bleach and degreaser. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup on baffle in ice machine. Manager cleaned. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Flour dust buildup on ceiling tiles in bakery area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bus pans on bottom of shelf outside kitchen not inverted. Employee inverted. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing bracelet while preparing food items.

Basic - Employee with no hair restraint while engaging in food preparation. Employee in main kitchen and bakery not wearing hair restraint.

Basic - Floor area(s) covered with standing water. Around triple sink/dishwasher.

Basic - Floor not cleaned when the least amount of food is exposed. Floor area in bakery storage area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with dried beans in bulk container outside kitchen. Manager stored scoop properly with handle out from beans. Corrected On-Site

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding broken by back exterior door in dry storage area. - From follow-up inspection 2025-08-07: Observed at callback inspection same. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed visible gap at the top of the back door in the dry storage area. - From follow-up inspection 2025-08-07: Observed at callback inspection same. Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. In hallway white reach in freezer, individual breads in standard printed to go bags. Manager voluntarily discarded bread. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw whole muscle pork and beef removed from original cases on shelf above bagged arepas and commercial cooked plantains. Employee rearranged all items to properly separate. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen steam well, ground beef mix (121F - Hot Holding). Per employee in unit from approximately 8:30am after cooking. Employee returned mix to stove to reheat above 165F to then properly hot hold. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Milk steaming wand on espresso maker has dried on milk residue.

Intermediate - Handwash sink not accessible for employee use at all times. Empty water pitcher in sink at front counter. Manager removed pitcher. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In hallway reach in white freezer, house made tamales with no date from preparation. Manager added date from 2-5. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In back pasrty storeroom reach in cooler, bagged employee food on top of case of margarine. Manager moved food away from public food item. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in contact with food items in bulk rice, beans, and lentils containers. Manager repositioned scoop handles out of foods. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink closest to cook line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened canned beverages in pasrty shop reach in cooler and in kitchen reach in cooler.

Basic - Soiled dry wiping cloth in use. Multiple soiled dry wiping clothes on prep table in kitchen. Employee removed all cloths. Corrected On-Site

High Priority - Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, whole muscle commercial wrapped meats removed from original cases above open cases of bagged frozen vegetables. Employees rearranged freezer for proper separation. Corrected On-Site Priority: High Priority

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. 1) In kitchen reach in cooler, containers of portioned raw pork and beef on shelf above container of cole slaw. Employee moved cole slaw to walk in cooler. 2) In kitchen fliptop lower cooler, flat of raw shell eggs on shelf above bowls of chopped peppers and cilantro. Employee moved eggs to walk in cooler with rest of eggs. Corrected On-Site Repeat Violation Admin Complaint Priority: High Priority

High Priority - Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee assisted with moving raw meats in freezer and returned to bakery preparation work without washing hands and changing gloves. Reviewed with manager and employee when changing gloves is necessary and employee washed hands and put on new gloves. Corrected On-Site Priority: High Priority

High Priority - Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter reading above 200ppm chlorine. Employee remade to proper 100ppm. Corrected On-Site Repeat Violation Admin Complaint Priority: High Priority

Intermediate - Observed: Spray bottle containing toxic substance not labeled. Unknown substances in spray bottles on chemicals/cleaning shelf in storage area. Priority: Intermediate

Basic - Observed: Current Hotel and Restaurant license not displayed. Repeat Violation Priority: Basic

Basic - Observed: Food stored on floor. Cases of plastic beverages on floor in back store room. Repeat Violation Priority: Basic

Basic - Observed: Linen/napkin used to line food container for service to customer not changed before refilling for a new customer. Paper towel lining container of cooked chicharrones at kitchen cook line. Employee replaced paper towel with parchment paper. Corrected On- Site Repeat Violation Priority: Basic

High Priority - Metal stem-type thermometer soiled. Digital probe thermometer in kitchen, accumulation of food debris. Operator cleaned and sanitized. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen underneath Flip top cooler, raw eggs over coleslaw. Operator rearranged items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Cooked beans in walk in cooler at 53F. Observed walk in cooler door open. Per operator, door was left open for morning prep , operator stated , removing empanadas from walk in cooler less than 2 hours ago. Operator removed and placed in freezer to quick chill. Retested cooked beans at end of inspection 43F. *corrected on site * 2. Milk 50F held at room temperature at coffee station less than hours ago. Operator moved to reach in cooler to quick chill. Suggested using Time as public health control . Foods not prepared or portioned today Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine solution above 200ppm, Operator remade to 100ppm chlorine. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. In bakery area hand wash sink blocked by food cart. Operator moved food cart to another area. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels used for hand wash sink in bake station Operator stored paper towels next to sink. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperature at 80F in men and women restrooms in dining room. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for dried corn in bake shop storage area. Operator replaced with proper scoop. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and light shield in kitchen soiled with grease build up.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. No hair restraints on cooks at time of inspection. Operator supplied everyone with appropriate hair restraints. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Grease build up on floor. 1) In kitchen behind main ovens. 2) In dry storeroom area, under oil storage container.

Basic - Food stored on floor. Bag of rice in storage area, left on floor. Operator removed and placed on shelving. Corrected On-Site

Basic - Linen/ paper towel in direct contact with cooked chicken, paper towel used as date marking for cooked chicken in glass front cooler located in bake shop dry store area. Operator removed paper towels and placed on top of container. Corrected On-Site

Basic - Microwave has accumulation of grease/food debris. Operator cleaned Corrected On-Site

High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spoons at wait station stored at 90F. Warning - From follow-up inspection 2023-12-12: Observed utensils stored at 84F. Repeat. Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at hans wash sink in kitchen. Warning - From follow-up inspection 2023-12-12: Vacuum breaker missing. Repeat. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at bathrooms 79. Warning - From follow-up inspection 2023-12-12: Water 79F at employee hand wash sink. Repeat. Admin Complaint

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl- use to serve rice and portioned corn. Operator removed. Warning - From follow-up inspection 2023-12-12: Observed a bowl in direct contact with cooked rice. Operator removed. Repeat.Admin Complaint Admin Complaint

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside from the baking station. Repeat Warning - From follow-up inspection 2023-12-12: Gap not fixed. Repeat. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust and grease behind oven in kitchen. Warning - From follow-up inspection 2023-12-12: Walls soiled with grease. Repeat. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Bag of raw beef stored above container of cheese in walk in cooler. 2) Containers of raw shell eggs stored above container of cooked beef in series reach in cooler. 3) Ziplock bag of chicken stored above bags of sweet plantains in walk in freezer.Manager inverted. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Prep Table front of stove- Raw beef (72F - Cold Holding). Per chef food item on prep table less than 4 hours. Observed item stored at room temperature. Item not prepared nor portioned today. Chef moved to reach in cooler to quick chill. 2) True refrigerator- ;Shredded cheese (46F - Cold Holding). Per Manger food item stored in unit less than 4 hours. Manager moved to another cooler to quick chill. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine

Basic - Exterior door has a gap at the threshold that opens to the outside. Both exit doors in the back .

Basic - No handwashing sign provided at a hand sink used by food employees. Hands washing sinks in kitchen

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind imperial oven in kitchen.

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Entire kitchen area, build up of grease and soil Warning - From follow-up inspection 2022-12-29: Observed same Time Extended - From follow-up inspection 2023-02-28: Observed partially change of tile, work in progress Time Extended

• From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed left side of fryer canisters outside of hood system , wall and wires are damaged , wall is completely black. - From follow-up inspection 2022-12-29: Observed same Time Extended - From follow-up inspection 2023-02-28: 0bserved partially wall changed Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shrimps under beef, employee moved the shrimps over beef Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front counter, employee cleaned Corrected On-Site

Basic - Food stored on floor. WIC-Several containers of sauce, employee placed on shelves Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line , sign provided Corrective Action Taken

Basic - Ripped/worn tin foil used as shelf cover. Under prep table, in front of two doors reach in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee moved to sanitizer bucket Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over pork belly in double door steel cooler in kitchen. Chicken moved to low shelf by manager. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop corn in kitchen. Bowl removed and replaced with proper scoop by manager. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed plastic container of dough stored on floor in walk in freezer. Container moved to shelf by employee. Corrected On-Site

Basic - Insect control device installed over expo station.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wiping cloths on cook line and one wiping cloth at front counter not placed in sanitizer bucket. Cloths moved to sanitizer buckets by employees. Corrected On-Site Repeat Violation