LA LOTERIA

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding- boiled corn 147F, tamales 111F, diced pork 104F, diced chicken 95F, pork in broth 112F ( 3.5 hours ) per owner. Owner turned stove on to reheat items to 165F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Degreaser stored in hand wash sink, owner removed degreaser and placed on shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bottle of degreaser, dishes, personal items stored in hand wash sink. Owner removed items from sink. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation

Intermediate - No soap provided at handwash sink. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table near hand wash sink.

Basic - Food not stored at least 6 inches off of the floor. Canned sodas on floor. Repeat Violation

Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Window and side door left open. Owner closed window and door. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken in 3 compartment sink no running water. Owner turned on cool running water. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient 52°reach in cooler. Pork 54°, prepared pork 57°, shredded cheese 56°F. ( placed in cooler 30 minutes, turned unit on 1 hour). House made salsa 62°F ( prepped 30 minutes held at room temperature). Operator placed all items on ice and in ice coolers to drop temperature to under 41°F Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Multiple items stored in hand wash sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.

Basic - Accumulation of debris in three-compartment sink. White fuzzy old growing in drain.

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

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pot stored on floor under service prep area. Food service containers stored on floor.

Basic - Clean linens stored on floor. Stored between reach in cooler and stove on floor.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and personal items. Stored on prep table and in hand sink

Basic - Food not stored at least 6 inches off of the floor. Cabbage and oranges stored in bin on floor.

Basic - Food stored on floor. Oil and enchilada sauce stored on floor under service table.

Basic - Mobile food dispensing vehicle service opening not kept closed during food service. Side door to mobile food dispensing vehicle let open .

Basic - No conspicuously located ambient air temperature thermometer in holding unit.