LA INDUSTRIA SPORTS BAR MEXICAN GRILL

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw steak stored on top of churros in freezer (both in opened commercial packaging). Observed raw salmon and raw gound beef patties (both removed from commercial packaging) stored above ready-to-eat foods in freezer. Observed raw chicken stored above produce in walk-in cooler. Observed unwashed lettuce and mushrooms stored above cheese in walk-in cooler. Observed unwashed limes stored above washed and cut lettuce in walk-in cooler. Observed raw chicken stored above raw steak in walk-in cooler.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Raw animal foods were separated from ready-to-eat foods. Unwashed produce was separated from ready-to-eat foods. Raw animal foods were separated from each other based on minimum cook temperature.//

4-2B: .05(7)(a)1Observed pink and black mildew-like accumulation on interior surfaces of ice machine. Observed black residue on soda nozzles.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Surfaces were cleaned and sanitized during inspection.//

14A: .04(4)(k)Observed two ice scoops with handles in direct contact with ice. Observed a container with no handle stored in rice between uses. SECOND CONSECUTIVE VIOLATION// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Ice scoops were adjusted so handle is not touching food. Container was removed from rice.//

17D: .07(3)(h)Observed employees' personal items stored on shelf above freezer in dry storage area, and on shelves above prep areas in main kitchen.// Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Items were relocated to a designated area.//

2-2D: .06(2)(c)Observed handwashing sink in kitchen with no hot water 85F or above. Hot water handle does not work. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF through a mixing valve or combination faucet. (Pf) Corrective Actions: Person in charge repaired handle during inspection. Sink now provides water above 85F.//

2-2D: .06(2)(o)Observed handwashing sink in kitchen blocked by a trash can.// A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Trash can was moved to a different area.//

2-2D: .07(3)(b)Observed handwashing sink in kitchen with no paper towels. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION// Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels were supplied at handwashing sink.//

6-1B: .04(6)(f)Observed several time/temperature control for safety foods hot holding below 135F (see temperature log). SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods were hot holding improperly for more than 2 hours and were discarded.//

14A: .04(4)(k)Observed bowls with no handles stored as in-use scoops in two containers of salsa in walk-in cooler.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Bowls were removed from food.//

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for more than 4 hours were discarded. Foods cold holding improperly for less than 4 hours were allowed to cool down.//

6-1C: .04(6)(d)Observed tomato puree from a can and raw chicken not cooling at a rate fast enough to reach 41F within 4 hours. Observed tomato salsa not cooling fast enough to reach 41F within the required timeframe. Observed queso that did not cool to 70F within 2 hours.// Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Tomato puree and raw chicken were placed uncovered in a different cooler to cool faster. Tomato salsa and queso were discarded.//

13A: .02(1)(d)Observed the most recent inspection report was not posted at beginning of inspection.// 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. (C) Corrective Actions: The most recent inspection report was posted during inspection. Today's inspection report was given to person in charge to post.//

14C: .05(10)(e)1&3Observed three boxes of single use to-go lids stored directly on the floor.// Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Boxes were relocated at least 6 inches off the floor.//

15A: .05(6)(a)Observed walk-in cooler door that does not fully close, causing cold air to escape from cooler. No rubber gasket is present on door. Foam weatherstripping is being used in place of rubber gaskets but it prevents the door from fully closing. Ambient temperature of walk-in cooler is below 41F but is unable to hold foods at 41F or below based on today's temperature observations.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)