La Cabana

Observed cold hold temperatures out in the cooler in the back bar area and the mushrooms next to the stove on ice. The cream in the back cooler was at 43 degrees Fahrenheit and the mushrooms were at 61 degrees fahrenheit. CA:Time/temperature for safety food that is being cold held shall be maintained at a temperture of 41F or below. COS: Mushrooms were discarded voluntarily and the cream and fruit purees that were TCS in the back bar cooler were moved to the functioning cooler in the kitchen.

Handwash sink in the main kitchen observed with no faucet and not draining. Plumber is on site but for another issue and can potentially fix sink today. CA: A handwashing sink shall be maintained so that it is accessible for employee use at all times. Temporary hand washing station was made using one of the compartments of the 3-compartment sink until the sink can be repaired. Call EHS when sink is fully repaired.

Refried beans on the steam table were being held at 130 degrees Fahrenheit and not at the minimum 135 degrees for safety. CA: Time/temperature control for safety food being hot held must be held at a minimum temperature of 135 degrees Fahrenheit for safety. COS: Employee transferred the beans to the stove to rehat where they were reheated to 182 degrees fahrenheit before being moved back to the steam table that was turned up from its current temperature.

Observed single service items being stored on the floor in the newest dry storage room in the back of the establishment. CA: Single service articles and items must be stored in a dry location free from spalsh or dust and a minimum of 12 inches off the floor. COS: Items moved off the floor to a proper location.

Water damage observed above the hand wash sink in the kitchen. Ceiling is drooping down and there a hole where water has broken through at some point. There are multiple area in the kitchen around the grill and in the back area where the dirty aprons go that have damaged or broken tiles. CA:Floors, walls, and ceilings shall be maintained in good repair. Correct within 2 weeks, if more time is needed contact the Pulaski Health Department to work out a plan of action.

Fluorescent light bulbs in the kitchen over the main equipment have no plastic shielding over the top of them. CA: Glass light bulbs must have a protective shielding to prevent shrapnel spill during a bulb breakage. Correct ASAP.

Handwash sink observed at start of inspection with a sanitizer bucket of dirty towels and scrubbing utensils sitting in the sink. Handwashing sinks shall be used solely and only for handwashing and nothing else. COS: Bucket removed.

Observed raw chicken spilled over into a container of raw shrimp in the cooler drawers beneath the grill. CA: Food shall be prevented from cross contamination by: 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 COS: Container of shrimp voluntarily discarded and changed for fresh one.

Observed multiple food items in various places in the kitchen out of cold hold. The prep top cooler was completely out and the mushrooms beside the grill in the ice bath were well out of temperature control. CA: Time/temperature for safety food that is being cold held shall be maintained at a temperture of 41F or below. COS: Everything except for the sour cream in the prep top cooler was discarded, and since the temperature for the cooler is in question they are using ice baths inside the PTC to be able to still utilize the space while maintaining proper temperature control. Mushrooms discarded and placed in a new location to prevent overheating.

Queso in the walk in cooler observed at 88F. When asked the time that it was placed into the cooler it was stated as 11:00AM, it was 2:20pm at the time of temperature check. CA: Food items that are cooked and then cooled have 2 hours from the time it drops to a temperature of 135F, to then reach 70F. It then has 4 hours to drop from 70F to 41F. COS: Since the queso was well above 70 and over the 2 hour mark by over an hour they voluntarily discarded the queso.

Boxes and bags of open food observed inside the freezer. CA: Food items shall be stored covered to prevent overhead contamination except for items that are in the process of cooling. COS: Boxes closed and bags tied shut.

Proper cooling method not being followed allowing for the temperatures of their queso dip to reach the correct range within the times stated in DPH Rule 511-6-1-.04(6)(d). CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i)Placing the food in shallow pans;Pf (ii)Separating the food into smaller or thinner portions;Pf (iii)Using rapid cooling equipment;Pf (iv)Stirring the food in a container placed in an ice water bath;Pf (v)Using containers that facilitate heat transfer;Pf (vi)Adding ice as an ingredient;Pf or (vii)Other effective methods.Pf

Sauce bottles, food containers in the freezer and various items in the walk in cooler stored with no lid or with the lid off of the product to the side of it. Several bags of food items ripped open and left open that way in the freezer. Food items that are not cooling must be stored covered to prevent overhead cross contamination. Bags cannot be rolled shut unless they are tightly clipped shut with a clip. CA: Anything not covered that could be immediately covered was covered. Anything in loose rolled bags needs to be stored with clip or in a different container with a lid.

Extremely old fly trap with multiple dead flies and grease build up in the kitchen area. Insects traps are approved to be used so long as they are changed out frequently enough to prevent accumulation on the trap and are away from food or equipment. CA: Change ASAP

Observed a pitcher being used for a scoop in the large container of salsa, the pitcher was stored with the handle partially in the salsa. In use utensils may not be stored in the food item is a dry good and the handle is not in the food product, or the handle is stored out of the product and the top of the container. COS: Employee removed the pitcher from the salsa.

Observed employeeloading chips with his bare hands onto the drawer they scoop them from to serve. RTE foods that are not going through a cooking step to adequately heat all parts of the food to temperatures required in .04(5)(a) & .04(5)(b) shall not come into contact with bare hands. COS: Chips discarded.

Observed chemical spray bottle containing bleach witout a label present on it. Working containers, like bottles, shall bear a common name identifier such as "bleach" to identify the contents in it taken from a bulk container. COS Employee labeled bottle.

In walk in cooler, observed churros sitting in a box of catfish. Saw food product sitting on floor from a food shipment at 11 am and the facility was in a down time to where food product could have been stocked. Overhead contamination by separating raw animal foods during storage by arranging food in equipment so that cross-contamination is prevented. COS: Items rearranged.

Thick layer of grease on lights, walls, bottles. Several locations facility needs a heavy cleaning to degrease kitchen area.

Prep top cooler food items out of temp. Sliced tomato, guac, and cheese were all out of temp. TCS food shall be cold held at 41 deg f. or below. CA: Keep PIC closed when not in use.

Queso on the line was not properly being hot held and when asked to reheat the cook failed to make it reach proper reheat temp. TCS food shall be hot held at 135 deg f or above. CA: Tune hot hold tables.

No trained designated person in charge of time of inspection and did not demonstrate active managerial control over what has taken place in the kitchen. CA: Have someone trained and designated in the store as PIC when owners are CFSMs are not in store.

Spices, chips, and several items in the freezer and the prep top cooler were stored open and uncovered. Food shall be stored covered to prevent cross contamination. CA: Put lids on foods in kitchen and close bags in freezer.

Bulk ice machine had build up of slime/mold around the chute. Food contact surfaces, such as an ice machine, shall be cleaned and sanitized at a frequency to prevent build up. CA: Clean ice machine.

Observed several chemical bottles without proper labeles of common name of chemicals/contents in bottles. All chemicals when removed from their orig container need to be properly labeled.

Several roaches "german" observed crawling on plumbing pipes and walls at handwash sink. Pest control needs to be completed to aid in pest control issues.

Observed dishes on drying rach stacked wet "wet nesting" dishes need to be stacked and separated in a manner to properly air dry.

Plates and utensils sitting on small stand observed, dirty and not being properly covered or inverted against elements. Plates and utensils need to be stored inverted in utensil racks as well. To prevent against cross contamination.

Nonfood contact surfaces bottom plating of stand up oven,floor to freezer, several handles etc. Observed with left over food debris. Items need to be cleaned more frequently to avoid accumulation.

Thick layer of grease on lights, walls, bottles. Several locations facility needs a heavy cleaning to degrease kitchen area.