La Cabana Mexican Restaurant

Observed the incorrect test strips for testing the chlorine sanitizer solution at the establishment. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Corrected on Site (COS): chlorine test strips provided. Please order chlorine test strips.

Observed queso (125F), burrito sauce (123F), enchilada sauce (133F), beef tips (121F), and shredded chicken (126F) below 135F inside of the steam table. The food items were inside of the unit 1 hour before the arrival of the inspection. Noticed the heating element underneath the steam table where the queso was located was not lit, causing the queso and burrito sauce to not be at the correct temperature for hot holding. Also the unit was set on low for the other section where the other items were located. All hot hold Time/Temperature Control for Safety (TCS) foods must be 135F or above. Corrected on Site (COS): Food items placed on stove top to reheat to 165F or above, the heating element was lit for the middle section of the steam table, and the setting was set on high for the food items to be held at the correct hot holding temperature.

Observed refried beans (60F) being stored in the walk-in cooler above 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. COS: Person in Charge (PIC) voluntarily discarded refried beans.

Observed Queso (114F) inside of steam well below 135F. Per Person in Charge (PIC), he has been having an issue with the burner and a part has been ordered for repair. The item has been inside of steam well for 20 minutes. All Time/Temperature Control for Safety (TCS) foods for hot holding must be 135F or above. Make sure the steam table temperature is adjusted correctly to keep the TCS foods hot held at correct temps. I recommend not using that particular burner until it has been repaired.

Observed several food grade containers of refried beans inside the walk-in cooler above 41F. Per the Person in Charge (PIC), the beans were cooked the night before around 11PM. Cooked time/temperature control for safety food shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. COS: PIC discarded the beans in the dumpster. Proper cooling methods were discussed with the PIC. I recommend filling the food grade containers half way and placing in the walk-in cooler uncovered to cool; or placing beans on a sheet pan to cool.

Observed containers of rice and sugar open in the dry storage area. food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination. COS: Person in Charge (PIC) closed the containers of rice and sugar.

Observed Refried beans in the walk-in cooler (WIC) with a temperature of 48F. Ambient temperature of the WIC is 40F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). Person in charge stated the refried beans were prepared the day before 3/25/2024 and were placed in the WIC with the lid on to cool. Beans were discarded. Educated person in charge on cooling methods.

Observed sanitizer bucket at 200 parts per million (ppm). A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times within 50 ppm-100 ppm. Person in Charge advised employee to make a new sanitizer bucket to safer level.

Observed a black build-up on the baffle of the inside of the ice machine. All food contact surfaces shall be cleaned frequently to prevent build-up and contamination of food. Drain ice, remove baffle, and wash, risne, and sanitize both the interior of the machine and the baffle.

Observed the waitress sliding the tortilla chips with their left bare hand when placing them in a basket for service. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. The employee discarded chips and the person in charge (PIC) educated the employee on bare handling.