LA CUEVA MEX GRILL

Drain lines from the ice machine extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.

Inside the food prep unit, observed raw shrimp stored above ready-to-eat foods. [CA] Store raw foods separate or below ready-to-eat foods to prevent cross contamination.

Potentially hazardous foods, raw fish and cheese, are over stacked in the food prep unit insert, and measured at 45F - 47F [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Boxes and containers of food observed stored on the floor inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor.

Inside the walk-in cooler, observed raw meats stored above ready-to-eat foods. [CA] Store raw meats separate or below ready-to-eat foods to prevent cross-contamination.

Multiple spray bottles in the kitchen are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.

Potentially hazardous foods measured at improper hot holding temperature by the grill. Beef, chicken, beans measured at 104F to 121F. Per employee items were prepared within the last hour. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Employee reheated the food at the cook top and the grill.

Food handler cards for employees are expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

In the walk-in cooler, rice stored in sealed bags measured at 46-60F. Per employee the rice was cooked in the morning and in the process of cooling. [CA] When cooling potentially hazardous foods, the food shall be left uncovered or loosely covered to allow for rapid and proper cooling.