MAMA LUPITA'S

Couple of cockroaches live were observed on the floor of the kitchen area and on the wall above wash and equipment storage shelf. [CA] Eliminate all insects/rodents from the facility by a legal method. Until the live cockroaches are all eliminated and verified by a district inspector, the facility shall be closed. Please contact the district inspector for a follow-up inspection. During a follow-up inspection, no live or dead vermin, indication of the dropping, gnawing, or rat rub marking should be observed. The owner of the facility must provide a pest control company report which indicates what interventions were conducted and observed violations and recommendations. The structural issues including the cracks, crevices, and gaps between the wall and the sinks and the preparation tables and the walls must be caulk or sealed. To prevent vermin hiding and breading and easy cleaning of the floor area, all food products must remove from the floor and stored on shelves or dunnage racks. Any operational and structural issues that contribute to the vermin infestation must also be addressed.

Repeated violation: Compressed gas cylinders used for the soda dispenser were not chained to a secure stand. [CA] To prevent possible accident from falling compressed gas cylinder, all the cylinders must restrain to a secure stand. Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time. The ice scoop for the ice machine was stored on an unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.

There was no soap supply on the kitchen's handwash station. [CA] Provide soap supply for the handwash immediately. The person in charge refilled the supplies (COS).

Excessive water accumulation was observed on the floor below dishwashing, working sinks, and the storage shelves. [CA] Keep the floor areas neat, clean, and dry all the time.

Some potentially hazardous foods stored on the preparation fridge, including diced tomato, cream, and cheese were measured between 45°F and 50 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please monitor the temperature and use of the refrigeration unit regularly

Employee working back in the kitchen was observed touching unclean surface and handle clean utensils without washing hand. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employee was told to wash his hands and change his gloves (COS).

Multiple live cockroaches were observed above the wash sinks and above the clean utensil storage shelf. [CA] Eliminate all insects/rodents from the facility by a legal method. Until the live cockroaches are all eliminated and verified by a district inspector, the facility shall be closed. Please contact the district inspector for a follow-up inspection. During a follow-up inspection, no live or dead vermin, indication of the dropping, gnawing, or rat rub marking should be observed. The owner of the facility must provide a pest control company report which indicates what interventions were conducted and observed violations and recommendations. The structural issues including the cracks, crevices, and gaps between the wall and the sinks and the preparation tables and the walls must be caulk or sealed. To prevent vermin hiding and breading and easy cleaning of the floor area, all food products must remove from the floor and stored on shelves or dunnage racks. Any operational and structural issues that contribute to the vermin infestation must also be addressed.

Repeated violation: Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

The ice scoop for the ice machine was stored on an unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.

There is no wet mop hanger installed by the janitorial sink. [CA] Install a mop hanger immediately. There are some holes, cracks, and crevices on the wall above the warewash and handwash stations. [CA] To prevent vermin hiding and breading, please seal the cracks, crevices, and holes on the wall immediately.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Repeated violation: Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Excessive water accumulation was observed on the floor below dishwashing, working sinks, and the storage shelves. [CA] Keep the floor areas neat, clean, and dry all the time.

Repeated violation: Compressed gas cylinders used for the soda dispenser were not chained to a secure stand. [CA] To prevent possible accident from falling compressed gas cylinder, all the cylinders must restrain to a secure stand. Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time. The ice scoop for the ice machine was stored on an unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.

Some potentially hazardous foods stored on the preparation fridge, including diced tomato, cream, and cheese were measured between 45°F and 50 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please monitor the temperature and use of the refrigeration unit regularly

Repeated violation: There was no functional thermometer inside of the under-counter fridge. [CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units.

There is no wet mop hanger by the janitorial sinks. [CA] Install a wet mop hanger by the janitorial sink. All wet mops must be hung on the wet mop hanger.

Employees were observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager demonstrated the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).

The hot water handle for the handwash station located back in the kitchen is not working. [CA] Repair/replace the handle for the faucet immediately.

There were no paper towel and soap supplies on the bar's three compartment warewash sink which also is being used for handwashing. There was no paper towel supply on the kitchen's handwash sink as well. [CA] Provide soap and paper towel supplies for the handwash immediately. The person in charge refilled the supplies (COS).

A household insect spray was observed in the facility. [CA] To eliminate insects from the facility, a pest control intervention may only be conducted by professional. Please stop using the household chemicals to eliminate insects from the facility.

An open cup employee drinks was stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup container and store their drink in designated areas. There is a gap between the screen door and the finish concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.

Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Compressed gas cylinders used for the soda dispenser were not chained to a secure stand. [CA] To prevent possible accident from falling compressed gas cylinder, all the cylinders must restrain to a secure stand. Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager Couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)

There was no functional thermometer inside of the under-counter fridge. [CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units.

Couple of dead cockroaches were observed below shelves and wash sinks back in the kitchen area. [CA] Eliminate cockroaches by a legal method and conduct a thorough regular cleaning of the floor area and the floor sinks.