LA BAMBA MEXICAN & SPANISH RESTAURANT II

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose hooked up without a hose Bibb vacuum breaker in kitchen

Intermediate - Handwash sink not accessible for employee use at all times. Cart in front of handwashing sink in wait room next to kitchen. Manager moved cart. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pots and pans being stacked wet.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at front bar with black mold like substance

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing under hot water, changed manager to cold running water Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler by cook line has cut vegetables in thank you bag.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese in container on counter in ice holding unit, container over full top is at Cheese ; (51F - Cold Holding), cook removed excess amount to go below ice height

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No hose Bibb vacuum breaker at water hose at three compartment sink that has no vacuum valve Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with chemicals at front bar not labeled. Employee labeled bottles. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Big ice machine of the two ice machines in back room by walk in cooler/freezer has mold like slime

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above cook line dusty

Basic - Covered waste receptacle not provided in women's bathroom. Unisex employee restroom has no receptacle with a lid for women.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pot being washed in three compartments sink are being stacked when taken out of water and not allowed to air dry.

Basic - Single-service articles not stored inverted or protected from contamination. Cups in cup holder that point to ceiling has no covering for cup openings in wait station and order station.

Basic - Standing water in bottom of reach-in-cooler. Two door reach in cooler on cook line has standing water inside unit. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under three compartment sink. Repeat Violation

High Priority - - From initial inspection : High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ammonium sanitizer above 400 ppm in 3 compartment sink. Manager emptied 3 compartment sink and refilled with quaternary solution approximately 200 ppm. Corrected On-Site Warning - From follow-up inspection 2025-06-10: Three compartment sink not set up at time of inspection Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above cook line dusty Warning - From follow-up inspection 2025-06-10: One vent still needs to be cleaned Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine.Pic corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Pic has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes. 22 Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink at front bar at 0 ppm. Manager changed quaternary bottle and primed to 200 ppm Used a quaternary test kit and found the quaternary sanitizing solution in the three compartment sink at the front bar to have , 0 ppm, person in charge has been instructed to monitor that employees are mixing sanitizing solutions properly, and using test kits to verify proper levels, and has been instructed to monitor and test quaternary strength when employees are replacing sanitizing solutions, and using test kits to verify proper levels. Quaternary concentration should be between 100 and 400 ppm Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front counter area in dining area. Manager refilled paper towels. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In the ice machine Found in ice making machine a black mold like substance around the guard of the ice flow and around the rim of the ice chute.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados on the cook line with stickers still attached, chef removed avocados, removed stickers washed and returned avocados to cook line. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form emailed

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

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ppm 0 sanitizer at dishwasher. Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine.Pic corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Pic has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired less than sixty days

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By three compartment sink hose

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Items separated to dry

Basic - Food stored on floor. Box of food on the floor in the walk-in cooler, chef picked up Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-08-11: Next unannounced Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored above French fries in reach in cooler. Operator reorganized Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice 3:35 (120°F - Cooling); rice 4:00 (120°F - Cooling) being cooled from 135°F. Item is being cooled at room temperature. Discussed proper cooling with operator. Operator moved to walk in cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at frozen beverage dispenser at bar.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-22 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above krab stick in walk in cooler. Operator reorganized Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on shelving in walk in cooler

High Priority - Dented/rusted cans present. 6 lb can of jalapeños on dry storage shelf.. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (41-47F - Cold Holding) on ice at server station. Ice level not reaching top portion of salsa. Salsa on ice less than 1 hour per Manager and ice added. Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food not stored at least 6 inches off of the floor. Cases of tomatoes on floor in hallway. Manager stated cases of tomatoes delivered earlier today. Cases moved and properly stored. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees by bar area and at bar.. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust., grease on floor under grill at cook line.

Basic - Single-service articles not stored inverted or protected from contamination. Styro foam cups not covered at server station.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat 0ppm. Sanitizer replaced and retested 200ppm. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. -Observed 1 dented can of tomatoes sauce on dry storage shelf.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Observed chlorine sanitizer at dishwashing machine less than 50 ppm. Operator replenished solution. Test at 100 ppm. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with chlorine in dishwashing area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed heavy buildup of black mold like substance inside ice machine. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. -Observed no handwash sign at a hand sink next to bar area. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a in-use wet wiping cloth not stored in sanitizer solution between uses. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on sauce stored in in walk-in cooler. Per operator, sauce was made on 1/23/2022. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black substance buildup inside ice machine. Repeat Violation

Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. -Observed old food residue inside plastic wrap box.

Basic - No handwashing sign provided at a hand sink used by food employees. - Observed no handwash sign at a hand sink at front line next to bar and storage area. . Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed unwashed container with tomatoes stored over cooked beans in walk-in cooler # 2.

Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not identified by common name.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Observed cooked rice cooling in walk in cooler at 47°F. Per operator, rice was cooked on 09/12/2021. Cooked rice did not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit in a total of 6 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Observed cooked rice cooling in walk in cooler at 47°F. Per operator, rice was cooked on 09/12/2021. Cooked rice did not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit in a total of 6 hours. See stop sale.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Observed dishwashing machine sanitizer at 00 ppm. Operator replace sanitizer solution , final read at 100 ppm. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Observed a open gallon of whole milk stored in kelvinator refrigerator. Per operator, milk was open on 09/12/2021. Operator correctly date marked. 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. -Observed no date mark on salsa stored in walk in cooler. Per operator, salsa was prepared on 09/12/2021.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with degreaser in dishwashing area.

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

Basic - Food storage container/container lid cracked or broken. -Observed ice machine lid rust and cracked .

Basic - No handwashing sign provided at a hand sink used by food employees. -Observed no handwash sign at handwashing sink next to bar.

Basic - Working containers of food removed from original container not identified by common name. -Observed salt removed from the original container not identified by common name. Corrected On-Site