La Parranda Mexican Bar & Grill

Observed no hand soap provided at hand sink. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf. COS: PIC placed soap at sink.

Observed no hand drying provisions at hand sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf
2. A continuous towel system that supplies the user with a clean towel; Pf
3. A heated-air hand drying device; Pf or
4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf COS: PIC placed paper towels at hand sink.

Observed presence of roach activity in hand sink in main kitchen. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests; 3.Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and
3. Eliminating harborage conditions. CA/COS: PIC cleaned pest out of area and provided pest control records (last service 05/06/2025). Advised PIC to frequently clean surfaces.

Observed most current permit not posted in facility. Post the permit in a location in the food service establishment that is conspicuous to consumers. CA: Advised PIC to update permit and post within public view.

Observed the most current inspection report not posted within public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. CA: Advised PIC to post the most current inspection report.

Observed knifes stored in between equipment. . Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination. COS: PIC removed knifes from area.

Observed an unapproved wood or wood wicker is being used as a food contact surface in bar area. Except as specified in paragraphs 2, 3, and 4 of this subsection, wood and wood wicker may not be used as a food-contact surface. CA; Advised PIC to replace surface and ensure it is easily cleanable.

Observed no test strips for chlorine sanitizer. ) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. CA: Advised PIC to obtain chlorine test strips.

Observed build-up of grease on grill hood (last service 06/2024). Observed soiled reach-in cooler shelves throughout main kitchen. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CA: Advised PIC to routinely clean all non-food contact surfaces.

Observed no hand wash sink at facility. CA: Advised PIC to have hand sink by Friday 07/05/2024 Observed no hand sink provided at facility. CA/COS: PIC was advised to have hand sink installed by Friday 07/05/2024. PIC dedicated sink near dish machine for hand washing. Except as specified in paragraph 2 of this subsection, at least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in areas specified under subsection (2)(l) of this Rule, and not fewer than the number of handwashing sinks required by law shall be provided. Pf

Observed ice machine with a build-up of mold-like debris. CA: Advised PIC to routinely clean ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation (Refried beans, black beans, cheese, cooked vegetables etc.) CA: Educated PIC on proper date marking procedures. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Observed non-food grade towels directly stored on top of vegetables in reach-in coolers throughout main kitchen area. COS: PIC discarded towels. Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection

Observed the presence of roach activity and lies throughout main kitchen and bar area. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and
4. Eliminating harborage conditions.

Observed failure to obtain proper test strips for three compartment sink to measure the concentration of the sanitizing solution. CA: Advised PIC to obtain test strips. (p) Ware washing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.

Observed sticky residue on the outside of dishes stored clean. CA: Advised PIC to clean to sight and touch. . Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed broken door with visible light in the back of main kitchen area. CA: Advised PIC to have door fixed. Good Repair. All physical facilities shall be maintained in good repair.

Observed failure to provide proof Food Safety Manager documentation at the time of the inspection. CA: Advised PIC to always keep ServSafe documents at all times. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Observed build-up debris on cutting board and inside of microwave. CA: PIC will routinely clean food contact surfaces to sight and touch. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed failure to display the most current inspection report in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. CA: PIC will display inspection report within public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed utensils stored with food/lip contact surface facing upward in both the kitchen and front food service area. Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. C/A COS: PIC was instructed that utensils should be stored downward, PIC stored utensils appropriately facing downward so handles are out only.

Observed failure to obtain proper test strips for three compartment sink to measure the concentration of the sanitizing solution. CA: PIC will purchase test strip for the establishment. (p) Ware washing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.

Observed build-up debris on grill hood and walls in the main kitchen. CA: Advised PIC to routinely clean all nonfood-contact surfaces.