LA CABANA LOPEZ LLC

Observed staff hand sink w/o hot water or metered (85F) water. Repair stripped hot water faucet by 10/30/25.

Observed seasoning mix utensil stored with handle in contact with product. Corrected.

Observed plates, bowls, and utensils stored upright and food contact surfaces exposed. Utensils stored food ends down, plates inverted.

Do not use/reuse tinfoil as shelf or equipment liner. Utilize durable and cleanable materials. Remove tinfoil by 10/30/25

Salsa cooler (right door) not properly closing. Repair door to fully close and remain closed. Correct by 10/30/25.

No covered waste receptacle in ladies restroom. Provide cover by 10/30/25.

Observed accumulations of liquids and debris on bar floor under equipment. Clean floors by 10/30/25.

OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS IN COOLER >41F. CA: ALL TCS FOODS MUST BE BELOW 41F IF BEING COLD HELD. COS - FOODS THROWN OUT

OBSERVED OPEN CAN OF CHIPOTLE PEPPERS, CONTAINERS OF LETTUCE AND READY-TO-EAT (RTE) ONIONS STORED UNCOVERED IN REACH-IN-COOLER. OBSERVED UNCOVERED CONTAINER OF PORKCHOPS IN REACH-IN-FREEZER. CA: ALL FOODS MUST BE STORED COVERED UNLESS ACTIVELY COOLING. COS - ITEMS COVERED.

DISHWASHER SANITIZER LEVEL READS AT 0 PPM. CA: ENSURE SANITIZER IN DISHWASHER IS BETWEEN 50-100 PPM CHLORINE. COS - CALLED REPAIR TECH. FIXED WHILE ONSITE

OBSERVED IMPROPER USE OF ICE BATH FOR COOLING (ICE NO WATER). COS - WATER ADDED

OBSERVED CONTAINERS OF QUESO LINED WITH GROCERY BAGS.

PREP TOP COOLER HOLDING TCS FOODS ABOVE 41F. DO NOT USE TO HOLD TCS FOODS UNTIL FIXED. SEND INVOICE OF REPAIR TO OCONEE.EH@DPH.GA.GOV. REPAIR TECH CALLED DURING VISIT.

NO COVERED RECEPTACLE IN WOMEN'S RESTROOM.

EMPLOYEE ITEMS (HATS, JACKETS, DRINKS) STORED ABOVE CUSTOMER ITEMS IN DRY STORAGE

Repeat Item. As noted on last routine inspection, observed bar and kitchen hand wash sinks being used as dump sinks or blocked by equipment/utensils. Hand sinks must be accessible and only used for handwashing. Sinks emptied and cleaned. COS.

Repeat Item. As noted on last routine inspection, observed buildup of moldlike substance in ice machine. clean and sanitize at a frequency to prevent accumulations or buildup of debris. COS. Ice machine emptied and cleaned/sanitized.

New Item. Observed several containers of ready to eat (RTE) food s in cooer past date label of use by 11/28/24. Items discarded. COS.

New Item. Observed in sue ice scoops, rice scoops and uncooked rice scoops either improper without handles (bowls) or stored with handle in contact with food. Store scoops with proper handle in food with handle out of contact with food. COS.

New Item. Observed clean plates stored upright on wire shelves. Store clean plates covered or inverted. COS.

Observed accumulations or liquid (keg cooler), debris (sides of cookline) in/on equipment non-food contact surfaces. Clean at a frequency to prevent accumulations. Correct by 12/21/24.

Observed TCS (Time/Temperature Control for Safety) foods inside chef base with temperatures over 41°F. See starred items in temperature observations. CA: All TCS foods shall be cold held at 41°F or below unless actively cooling. Establishment instructed to temporarily use time with 4 hour max hold time. COS: All tcs foods inside chef base discarded by PIC.

Handwashing sink next to chef base and grill not stocked with soap. CA: All handwashing sinks must be supplied with soap at all times. COS: Soap placed at sink.

Sanitizer solution from 3-comp observed at 0 ppm quat. CA: Maintain effective concentration of quat between 150-400ppm. Repair tech called on unit.

Chef base unable to maintain 41°F or below. PIC stated new unit will be on order later this week. Prep top next to taco prep also unable to maintain 41°F. DO not use these units to cold hold TCS foods. Send invoices of new unit and repairs to health authority.

Observed TCS (Time/temperature control for safety) foods inside prep top cooler, prep top cooler and chef base over 41°F. See temperature observations. CA: TCS foods shall be cold held at 41°F or below unless actively cooling. COS: All observed TCS foods in mentioned units discarded. PIC instructed to use ice and 4 hour max hold time.

Hand wash sinks in kitchen next to 3-comp sink, meat prep, and at bar area blocked with various equipment. CA: Keep handwashing sinks clear and to be only used for hand wash. COS Handwashing sinks cleared.

Observed black-like mold buildup on deflector plate and on interior of ice machine. CA: Clean and sanitize at a higher frequency to prevent buildup.

Labels missing from spray bottles. CA: Ensure all chemicals if transfered are property labeled with common name ie. "Sanitizer"

Signage notifying employees to wash hands missing in both men's' and women's restrooms.

Chef base, prep top cooler, and prep top cooler II mentioned above unable to maintain 41°F or below. Repair tech called. DO NOT USE UNITS UNTIL REPAIRED AND ABLE TO MAINTAIN 41°F or below.

Kitchen air is too hot. Excessive heat may interferre with cooler units. PIC mentions AC to be repaired by Friday 6/8/24.

Observed TCS (Time/Temperature Control for Safety) foods inside cooler drawers with temperatures greater than 41°F. See Temp observations for cooler drawers. CA: PIC (Person-in-Charge) advised when cold holding TCS foods to store at 41°F or below. COS: TCS items prepped at 10 am and under 2 hours. TCS items relocated to WIC (Walk in Cooler) to rapidly cool.

Observed queso stored on top of another container of queso at temps lower than 135°F. CA: PIC advised when hot holding TCS foods to maintain temps of 135°F and above. COS: Queso placed on prep table under 2 hours. Queso reheated to 165°F and placed inside steam well.

Observed boxes of raw chicken stored on floor next to steam wells. Store all food items at least 6" off floor to prevent contamination.

Signage notifying employees to wash hands missing in both men's' and women's restrooms.

Raw meat cooler drawer unable to hold 41°F and below. RIC (Reach in cooler) located at bar area unable to hold 41°F and below. RIC does not hold TCS foods. Repair tech arrived onsite during inspection. See invoice.