LA BAMBA MEXICAN AND SPANISH RESTAURANT

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table Cooked rice 120F hot holding. Per operator product stored for approximately 30 minutes. Operator moved rice to oven to be reheated to 165F++ Corrective Action Taken

Basic - Insect control device installed over food preparation area. Server station Small cups use for salsa stored right under device. Operator moved cups. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Shredded cheese Salsa Time marked 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. Milk opened 24 hours ago in walk in. Date marked Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (60F - Cooling) at 11:37 am to 60F at 11:55 am since 11:00 am top of bane Marie on cook line. Food will not cool to 41F within 4 hours Over stacked. Chef removed top half portion of food item. Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing. Tongs in hand sink Removed Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line employee grabbed raw beef with gloved hand to put on grill and then handled clean equipment without changing gloves, operator spoke to employee who then changed gloves and washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Nonfood-grade containers used for food storage - direct contact with food. At walk in cooler non food grade thank you bag used to store fresh vegetables, operator removed items from bag and discarded bag. Corrected On-Site Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. At bar area handwashing sink has ice in it, operator removed by running wot water to melt ice. Corrected On-Site Warning

Basic - Food stored on floor. At walk in cooler bag of white onions stored on floor, operator moved bag to proper storage. Corrected On-Site Warning

Basic - Raw fruits/vegetables not washed prior to preparation. At make line employee cutting avocados with stickers still attached, operator spoke to employee, discarded cut avcado and moved remaining avocados to be washed. Corrective Action Taken Warning

High Priority - Dented/rusted cans present. See stop sale. At dry storage shelf 1 Dented can tomato's

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line employee grabbed raw steak with gloved hand and then changed gloves and proceeded to handle clean equipment without washing hands, employee washed hands. Corrected On-Site

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. In prep area immersion blender blade not cleaned, operator washed and sanitized equipment. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler Raw beef over cheese sauce Raw fish over crab, operator stored properly. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler #1 chopped lettuce at 11:45 (46F - Cooling)since 10:20am at 12:36pm (51F cooling) housemade guacamole with tomatoes at 11:45am (52F - Cooling)since 10:20am at 12:37pm(51F cooling) at this cooling rate product will not cool to 41F within 4 hours. Operator moved items to freezer. Corrective Action Taken Repeat Violation

Basic - wiping cloth not stored in sanitizing solution between uses. At cook line multiple employees with sanitize wiping cloth hanging from uniform apron, advised operator.

Basic - At server station Single-service articles improperly stored inside a use cardboard box.

Basic - Floor soiled/has accumulation of debris. Multiple locations including dry storage area and behind ice machine.

Basic - No handwashing sign provided at a hand sink used by food employees. At bar area and server area,operator provided signs Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Drawers - raw beef over prepared tacos - operator inverted. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Operator removed old label from Garlic Butter container. 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. walk in cooler - 15 gallons ranchera sauce (48F - Cooling) held in the walk in overnight and for more than 6 hours - see stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler - 15 gallons ranchera sauce (48F - Cooling) held in the walk in overnight and for more than 6 hours - see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (41F-54 - Cold Holding) sitting in an ice bath on the hot line held under 4 hours - operator moved to freezer. Corrective Action Taken

Basic - Stored food not covered. Walk in freezer - cooling sauces not protected from above - operator covered. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Tomatillo can dented at dry storage area. See Stop Sale

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak behind cooked pork at reach in drawers at cook line. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. tomatoes (52°F - Cooling)at 2:30 to 49°F- 52° F at 3:15 since 1:30 ;in reach in cooler at cook line. Food overstocked. Operator split container in half and placed top portion in walk-in to cook chill. Corrective Action Taken 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. rice (130°F - Hot Holding);inside the oven. Food out of temperature for less than four hours. Operator placed on the stove to reheat to 165° F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed Big Six and provided poster. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked stuffed cheese peppers cooked on Monday morning not date marked in walk-in cooler by dry storage area. Operator date marked. Corrected On-Site

Basic - Stored food not covered. Fried ice cream and mud pie stored in reach in freezer at servers' area not covered. Operator covered. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water at room temperature. Operator turned on cold water to properly thaw. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. No label on mojo marinate container at cook line. Operator labeled. Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. COOLING - guacamole (51°F - Cooling) 10:20 prepared at 9:00 recheck at 10:50 - 50°F. At this rate will not get to 41°F in time. Operator moved to freezer for quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Bain Marie- cooked ground beef (120°F - Hot Holding) operator states reheated on stove to 170°F. Reheat one hour ago - operator moved to stove for reheat. Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. Prep area floor - Cooked chicken in pans operator removed off the floor. Corrected On-Site

Basic - Stored food not covered. Prepared rice in prep area - operator covered Corrected On-Site