LA BAMBA MEXICAN & SPANISH RESTAURANT

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...chlorine 00 ppm. Sanitizer solution container was empty. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot Holding Cooked pork 75F at cook line , food being held more than 4 hours .

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot Holding Cooked pork 75F at cook line , food being held more than 4 hours . Stop sale issue due. Employee discarded food. Repeat Violation Admin Complaint

Basic - Ceiling/ceiling tile shows damage or is in disrepair... little water damage at dining area .

Basic - Objectionable odors in bathroom or other areas of the establishment...dining area .

Basic - Open dumpster lid.

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....chlorine 00 ppm... employee fixed it end of the inspection at 100 ppm. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands...employee grabbed raw chicken and then scooped rice to serve without changed gloves and washed hands . Manager discarded rice . Employee washed hands . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw pork, hamburger above cooked beef in reach in cooler at kitchen. Employee properly stored Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...Mole sauce date marked 2/14 at walk in cooler . See stop sale issue . Manager discarded food. Corrective Action Taken Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...Mole sauce date marked 2/14 at walk in cooler .

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding pork 112F by the fryer at kitchen. Food not prepped or portioned today, food being held less than four hours, manager time marked. Corrective Action Taken

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines....some food evidence in handwashing sink at server station. Employee cleaned. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food...cut avocado with unwashed avocado with stickers at cook line . Employee cleaned. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses...multiple wet towels at several station , bar . Employee chancing removed. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands....dishwasher handle soiled dishes and then handle cleaned dishes. Washed hands after discussion. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.....raw shell eggs above pork chop at walk in cooler . Employee properly stored. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..... Mole sauce date marked 8/25/25 at walk in cooler . See stop sale. Employee discarded food. Corrective Action Taken

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands....server handled leftovers food dishes from the customer table and then served drink , food without washing hands . Server washed hands . Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..... Mole sauce date marked 8/25/25 at walk in cooler .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 72F in cook line , food not prepped or portion today, food being held more than 4 hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 72F in cook line , food not prepped or portion today, food being held more than 4 hours . Stop sale issue . Employee discarded food. .... Shredded cheese 47F in flip top reach in cooler at kitchen, food not prepped or portion today, food being held less than 4 hours . Employee covered food. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed....chlorine ++200ppm . Employee diluted solution at 100 ppm Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at busser station . Employee provided. Corrected On-Site

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

Basic - Open dumpster lid...both dumpster lid , employee closed .

Intermediate - Spray bottle containing toxic substance not labeled.observed in chemical storage area. Operator provided label Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed on cook line, cup in white rice to form rice portion, no handle. Operator removed. Corrected On-Site

Basic - Equipment in poor repair: 1. Observed ice machine needs new door. Operator has ordered. 2. Observed gaskets on cook line in disrepair. Operator has ordered. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .... Beef sauce date marked 10/17/24 at walk in cooler . Employee discarded Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...garlic butter 79F at cook line , not portion or prepped today , not determined how long butter been out of temperature,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...garlic butter 79F at cook line , not portion or prepped today , not determined how long butter been out of temperature, stop sale issue . Manager discarded food... garlic butter 56F cook line , not portion or prepped today , being held less than 4 hours , manager time marked. ... cheeses, salsa, raw chicken, shrimp, sauce , pico de gallo in flip top reach in cooler 44-45F at kitchen, food not prepped or portion today, food being less than 4 hours . Manager covered food. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored...degreaser spray bottle, all purpose cleaner spray bottle stored by the spices , cleaned pots at kitchen. Manager removed. 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...multiple sauce was cooked 2 days ago , not date marked . Employee date marked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled...degreaser spray bottle, all purpose cleaner spray bottle at kitchen. Manager removed Corrective Action Taken

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked pork in meat walk in cooler. Operation reorganized Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer at sanitizer bucket tested at 200+ ppm. Operator remade and tested at 100ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Wait station hand wash sink used as dump sink as evidenced by buildup op ice. Discussed with operator Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided for wiping cloths, bar dishwasher

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen; dishes stored on plate storage/dispensing cart not stored inverted or covered/protected. Operator inverted. Corrected On-Site

Basic - Reuse of single-service or single-use articles. At bar; sour mix plastic jugs re-used for pre-mixed margaritas. Discussed with operator.

Basic - Stored food not covered. At walk-in cooler; fried ice cream not covered. Operator covered. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. main: cooked chicken (49°F - Cooling); refried beans (48°F - Cooling). Operator states items were cooked yesterday and have been cooling overnight. Items are in deep pans and fully stocked. 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. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. main: cooked chicken (49°F - Cooling); refried beans (48°F - Cooling). Operator states items were cooked yesterday and have been cooling overnight. Items are in deep pans and fully stocked.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in walk in cooler. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (63°F - Cold Holding) item is in pastry bag on top of towel. Item is not in direct contact with pan. Operator states item has been on line for 1 hour. Operator reorganized Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items in walk in coolers prepared on a previous day date marked. Operator states items were prepared within 2 days and have been held overnight. Discussed with operator

Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish, raw chicken thawing in standing water in prep sink. Operator turned on water for chicken, moved fish to walk in cooler. 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. Observed chlorine sanitizer at Dishwasher (Chlorine 0ppm). Operator called for service and set up 3 compartment sink.

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw shelled eggs above bottles of wine in walkin refrigerator. Operator place raw shelled eggs on lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed at Fliptop refrigerator across from stove ; sour cream (64°F - Cold Holding) due to sour cream in bag with cloth on bottom of pan sour cream above fill line ,operator stated less than 3 hours. Operator removed cloth and placed bag of ice on top of sour cream. 2) Observed at Fliptop refrigerator across from grill; beef,chicken,fish cooked vegetables, (44-50°F - Cold Holding). Operator stated less then 3hours and placed ice on top of food and lower refrigerator temperature. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer at 200+ppm. Operator corrected to 50PPM. Corrected On-Site