LA CABANA MEXICAN RESTAURANT

Observation: Observed multiple potentially hazardous TCS foods cold held at greater than 41 degrees Fahrenheit in the walk in cooler (Shrimp 47F, Raw Eggs 46F, Raw Beef 47F, Ranchera Sauce 46F)

Corrective Action: Discussed cold holding temperatures for TCS foods with the CFSM. The CFSM discarded all TCS foods cold held above 41 degrees Fahrenheit. Multiple foods cold cold holding at 41 degrees Fahrenheit were observed in the walk in cooler (thawing chicken 41F, Milk 41F, Cheese 41F). All foods that had been prepped less than 4 hours prior were moved to functioning coolers to properly cool. Discussed implementing temperature logs and limiting the time that the cooler door is open during food prep. The CFSM contacted a licensed service technician for cooler service to ensure proper cooler functionality. This will be rechecked by the Health Department.

Observation: Observed pans of raw chicken and raw beef stored above pans of house made sauce in walk-in cooler.

Corrective Action: Discussed proper separation of raw animal foods with the PIC. The PIC relocated the pans of sauce. No contamination was observed at the time of the inspection - the raw chicken and beef were stored in individually portioned plastic bags. The PIC will re-educate employees on proper food storage.

Observation: Observed multiple potentially hazardous TCS foods cold held at greater than 41 degrees Fahrenheit in glass sliding door cooler (cooked beans 47F, cooked chicken 45F, Ambient 48F).

Corrective Action: Discussed proper cold holding temperatures and cooling methods with the PIC. The foods had been prepared the night prior and placed into the cooler. The PIC discarded all TCS foods holding at greater than 41 degrees Fahrenheit and will contact a licensed technician to have the cooler serviced. The facility must not use the cooler to store TCS foods until rechecked by the Health Department.

Observation: Observed potentially hazardous TCS food (salsa 50F) cold holding at greater than 41 degrees Fahrenheit in the walk in cooler. The salsa was observed to be in a large plastic container with the lid on.

Corrective Action: Discussed proper cold holding temperatures and cooling methods for TCS foods with the PIC. Per the PIC, the salsa had been made the night before and placed into the walk-in cooler to be cooled. The PIC discarded the container of salsa. Multiple reference temperatures were taken to ensure the proper functionality of the walk in cooler.

Observation: Observed multiple drinks without a lid and straw stored on prep tables in main kitchen area.

Corrective Action: Discussed personal drinks with the PIC. All personal drinks must be stored in a single use cup with a lid and a straw. All personal drinks without a lid and straw were moved out of the kitchen area. The PIC will educate employees on personal beverages.

Observation: Observed roach activity as evidenced by live roach found in kitchen area.

Corrective Action: Discussed frequency of pest control with the PIC. The facility must increase the frequency of pest control services as determined by the Health Department. Pest control was verified at the time of inspection (Arrow Exterminators - most recent visit 10/29/2025). This will be rechecked by the Health Department.

Observation: Observed daylight around the backdoor leading into the main kitchen area.

Corrective Action: Discussed replacing the weather stripping and/ or door with the PIC to ensure that no daylight is visible when the door is closed. The PIC will have the weather stripping replaced so that the door can be properly sealed when not in operation. This will be rechecked by the Health Department.

Observation: Observed the gasket/ seals on glass sliding door cooler in poor repair and in need of replacement.

Corrective Action: Discussed having the cooler gaskets/ seals replaced with the PIC. The PIC will have the gaskets/ seals replaced. This will be rechecked by the Health Department.

Observation: Observed the baseboards in dish room boiler room in poor repair and in need of replacement.

Corrective Action: Discussed having the baseboards repaired/ replaced with the PIC. The PIC will have the baseboards repaired/ replaced. This will be rechecked by the Health Department.

Observed multiple potentially hazardous TCS foods cold held at greater than 41 degrees Fahrenheit. Observed multiple containers of cheese dip stored at greater than 41 degrees Fahrenheit (44 F, 45 F, 44 F) in glass sliding door cooler. CA: Discussed proper cold holding and cooling methods with PIC. The cheese dip had been prepared the previous day at midday and were placed into the cooler to cool down. Various temperatures were taken in cooler to ensure proper cooler functionality (Chicken 41 F, Salsa 40 F, Refried Beans 41 F, Chile Relleno 40 F). PIC discarded all out of temperature TCS foods and will educate staff on proper cooling methods.

Hot water not provided at employee handwash sink in main kitchen area. CA: Discussed having hot water at handwash sink repaired with PIC. PIC will have hot water at handwash sink repaired. Hot water at facility verified. This will be rechecked by the Health Department.

Observed multiple potentially hazardous TCS foods cold held at greater than 41 degrees Fahrenheit. Observed all foods cold held in glass sliding door cooler to be held at greater than 41 degrees Fahrenheit (Refried beans 55F, Cheese Dip 58F, Pork 48F, Chicken 49F, Ambient 56F). CA: Discussed proper cold holding and cooling methods with PIC. All food had been prepared the night before and had been placed into the cooler. All foods in the cooler were determined to be stored in cooler for greater than 4 hours. PIC discarded all food stored in cooler and will contact a licensed technician for service. PIC will not use the cooler to cold hold TCS foods until rechecked by the Health Department.

Observed frozen chicken nuggets found stored in chest freezer uncovered and subject to contamination. Observed ice build up in container and on frozen chicken nuggets. CA: Discussed keeping all food covered and free of contamination with PIC. PIC discarded food and will educate staff.

Observed dishmachine chlorine sanitizer not at proper minimum strength. Observed dishmachine chlorine sanitizer at 0 ppm. CA: Discussed having dishmachine serviced and testing frequency of chemical sanitizer with PIC. PIC contacted company to have dishmachine serviced. Facility will use 3-compartment sink to properly clean dishes until dishmachine is serviced by a certified technician. PIC will educate employees on testing frequency of chemical sanitizers. This will be rechecked by the Health Department.

Observed potentially hazardous TCS food cold held at greater than 41 F. Observed shredded lettuce cold holding above 41 F in prep top cooler. CA: Discussed proper cold holding procedures with PIC. Shredded lettuce had been prepped within the last hour and was moved into walk in cooler in order to properly cool. Discussed taking temperatures to ensure TCS foods have properly cooled before cold holding.

Observed potentially hazardous TCS food cold holding above 41 F. Observed raw shrimp on counter cold holding above 41 F. CA: Discussed proper cold holding and thawing methods with PIC. PIC will thaw frozen foods in refrigerator to ensure that the temperature does not rise above 41 F during prep. Shrimp was determined to be out of temperature for less than 2 hours and was placed in an ice bath and put in the walk in cooler to be properly cooled.

Observed dishmachine chlorine sanitizer not at proper minimum strength. CA: Discussed having dishmachine serviced with PIC. PIC contacted company to have dishmachine serviced. Facility will use 3-compartment sink to properly clean dishes until dishmachine is serviced by a certified technician. This will be rechecked by the Health Department.

Observed residue buildup on soda nozzles. CA: Discussed cleaning methods and frequency with PIC. PIC cleaned and sanitized all soda nozzles and will increase cleaning frequency.