LA ALAMEDA MEXICAN RESTAURANT

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in reach in cooler not dated. Operator was able to determine prep dates and dated accordingly. Operator states he has been using small post it notes and the fall off. I suggested possibly tape. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Operator removed cell phone Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed nozzles at drink machine in server station that are soiled. Warning - From follow-up inspection 2026-04-03: Time Extended

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At server station- 0 ppm, corrected to 50 ppm. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. To go bag in direct contact with tortillas, operator, removed from bag and put in foil Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At wait station - 10 ppm, operator added more sanitizer, corrected to 50 ppm Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Ice cubes in hand wash sink at wait station, discussed use of sinks with owner

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on cutting board lift top Cooler, operator removed Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards in kitchen, moved to bucket Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket in kitchen by hand wash sink - 0 ppm, corrected to 50 ppm Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm at wait station, bucket on floor, operator put plastic pallet under corrected to 50 ppm Corrected On-Site Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jose Montesanos, owner

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. Gave operator employee health agreement form

Basic - No copy of latest inspection report available.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At wait station Corrected On-Site Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching cooked ready to eat tortillas with bare hands

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over tortillas in reach in cooler, operator moved pork to bottom shelf Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket at cook line, operator refilled sanitizer bucket now at 100ppm

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 3 employees in kitchen working in food preparation and 1 server with no certified food manager on duty

Basic - Current Hotel and Restaurant license not displayed. License displayed expired 02/01/2020

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator poured solution out and refilled with just sanitizer water Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Stored on floor on cook line, operator put sanitizer bucket on crate Corrected On-Site

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2022-06-28: Observed the current license displayed is expired but they are current with the license. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. *raw pork over cooked tomatoes sauce *raw eggs over onions Corrected on site: safe refrigerator storage Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hotel Ian and label in hand wash sink, 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. Green sauce, beans, pork, operator Corrected on site: date marking Corrected On-Site