LA HACIENDA BAR AND RESTAURANT

Violations (8)

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler: yellow rice (46F - Cold Holding) As per operator, moved from back cooler unit since 11am. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At double door reach in cooler: cooked steak (75F at 4:10pm- Cooling) As per chef, cooling since 12pm. Product did not cool from 135F to 70F in a total of 2 hours. Items stored stacked on top of each other. See stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler: yellow rice (46F - Cold Holding) As per operator, moved from back cooler unit since 11am. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At double door reach in cooler: cooked steak (75F at 4:10pm- Cooling) As per chef, cooling since 12pm. Product did not cool from 135F to 70F in a total of 2 hours. Items stored stacked on top of each other. See stop sale.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler: yellow rice (46F - Cold Holding) As per operator, moved from back cooler unit since 11am. Not prepped or portioned today. See stop sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler: yellow rice (46F - Cold Holding) As per operator, moved from back cooler unit since 11am. Not prepped or portioned today. See stop sale.

  High Priority

• 03D-01-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At double door reach in cooler: cooked steak (75F at 4:10pm- Cooling) As per chef, cooling since 12pm. Product did not cool from 135F to 70F in a total of 2 hours. Items stored stacked on top of each other. See stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At double door reach in cooler: cooked steak (75F at 4:10pm- Cooling) As per chef, cooling since 12pm. Product did not cool from 135F to 70F in a total of 2 hours. Items stored stacked on top of each other. See stop sale.

  High Priority

• 08A-02-6Critical

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored above chicken broth in freezer side of white refrigerator.

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored above chicken broth in freezer side of white refrigerator.

  High Priority

• 08A-20-5Critical

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in ziplock bags stored above raw beef in ziplock bags. Chef stored properly.

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in ziplock bags stored above raw beef in ziplock bags. Chef stored properly.

  High Priority

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on prep table in kitchen: cooked peppers (126F at 4:00pm; 97F at 4:35pm- Cooked Cooling since 3pm); cooked chicken (90F at 4:00pm; 94F at 4:35pm- Cooked Cooling) As per chef, both products cooling since 3pm. At current rate of cooling items will not cool from 135F to 70F in a total of 2 hours. Advised operator to reheat to 165F+ then quick chill from 135F+ to 41F in a total of 6 hours. At flip top reach in cooler stored on top of pans in cooler: cooked onions (50F at 4:00pm; 52F at 4:35pm- Cooked Cooling) As per chef, cooling since 11:30am. At current rate of cooling item will not cool from 135F to 41F in a total of 6 hours. Advised to quick chill.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on prep table in kitchen: cooked peppers (126F at 4:00pm; 97F at 4:35pm- Cooked Cooling since 3pm); cooked chicken (90F at 4:00pm; 94F at 4:35pm- Cooked Cooling) As per chef, both products cooling since 3pm. At current rate of cooling items will not cool from 135F to 70F in a total of 2 hours. Advised operator to reheat to 165F+ then quick chill from 135F+ to 41F in a total of 6 hours. At flip top reach in cooler stored on top of pans in cooler: cooked onions (50F at 4:00pm; 52F at 4:35pm- Cooked Cooling) As per chef, cooling since 11:30am. At current rate of cooling item will not cool from 135F to 41F in a total of 6 hours. Advised to quick chill.

  Intermediate

• 21-07-4Corrected on site

  Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Chef corrected: Sanitizer Bucket (Chlorine 100ppm)

  Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Chef corrected: Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**

  Basic

• 50-09-4

  Current Hotel and Restaurant license not displayed.

  Basic - Current Hotel and Restaurant license not displayed.

  Basic