La Bamba Mexican & Spanish Restaurant, 4285 W Atlantic Ave, Delray Beach, FL - Restaurant inspection findings and violations

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Business Info

Name: LA BAMBA MEXICAN & SPANISH RESTAURANT
Type: Permanent Food Service
Address: 4285 W Atlantic Ave, Delray Beach, FL 33445
License #: 6019280
Total inspections: 15
Last inspection: 11/05/2014

Restaurant representatives - add corrected or new information about La Bamba Mexican & Spanish Restaurant, 4285 W Atlantic Ave, Delray Beach, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Build-up of grease on nonfood-contact surface....sticky floor mat at bar. **Warning**
  • Basic - Case/container/bag of food stored on floor in walk-in cooler.....margarita . **Corrected On-Site** **Warning**
  • Basic - Employee personal items stored in or above a food preparation area.....bag stored with food storage shelf in kitchen . **Corrected On-Site** **Warning**
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit.....cook line. **Warning**
  • Basic - No handwashing sign provided at a hand sink used by food employees.....coffee station. **Warning**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water....crab meat in prep.sink. **Warning**
  • Basic - Soda gun holster with accumulated slime/debris......bar. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....tuna 45°, cheddar cheese, cut lettuce , cut tomato 54° in flip top cooler cross from stove in kitchen. Food being held less than 4 hours , ice down on food. Operator stated that lid was open that cause get temperature high . Advised closed lid all the time. Corrective action taken. **Repeat Violation** **Warning**
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.....raw beef above fried eggplant in reach in cooler in kitchen . **Corrected On-Site** **Repeat Violation** **Warning**
  • Intermediate - Handwash sink not accessible for employee use at all times......stored win bottles front of the handwashing sink at bar. . **Warning**
  • Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. .....flip top cooler cross from stove in kitchen, ambient temperature 45° **Repeat Violation** **Warning**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked......no date marked all cooked food in walk in cooler. **Warning**
  • Intermediate - Spray bottle containing toxic substance not labeled.....degreaser spray bottle . **Warning**
11/05/2014Routine - FoodWarning Issued
  • Basic - Equipment in poor repair.......flip top reach in cooler across from stove in cook line . Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below.
  • Basic - Food debris/dust/soil residue on clean utensils storage shelves walk in cooler shelves.
  • Basic - Food stored on floor.....onion in prep.area. **Corrected On-Site**
  • Basic - No handwashing sign provided at a hand sink used by food employees.......kitchen by exit door.
  • High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Repeat Violation**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....,.cheese 57°, tuna 46°, soup , sauce, cream cheese , 51° in flip top reach in cooler across from stove in cook line . Food moved to walk in cooler. **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler......raw meat above ready to eat salary, sauce, butter, cooked meat in reach in cooler across from grill in cook line. **Corrected On-Site**
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler........raw meat above shrimp . **Corrected On-Site**
  • Intermediate - Employee used handwash sink as a dump sink......dumped ice, straw, lemon slice at bar. **Corrected On-Site**
  • Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches......beans 199° cooling in big plastic container with covered in walk in cooler. **Corrected On-Site**
3/12/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Ice scoop handle in contact with ice......server station. **Corrected On-Site**
  • Basic - Soda gun holster with accumulated slime/debris.
  • High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishmachine .
  • High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......cooked pork 45° in reach in cooler. In kitchen . **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food. Raw meat above cooked meat in reach in cooler. **Corrected On-Site**
  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
  • Intermediate - Employee rinsed utensil in handwash sink.....rinsed towel . **Corrected On-Site**
  • Intermediate - Employee used handwash sink as a dump sink.....dumped ice in server station.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.. Cooked pork 45°
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.......sauce , cooked meat in reach in cooler. Sauces, beans in walk in cooler.
9/20/2013Routine - FoodInspection Completed - No Further Action
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... Ground beef in prep 56? **Corrected On-Site**
3/19/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. --- line cook handling and filling tacos, holding them in his are hands.
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. --- prep cooks slicing/dicing vegetables with bare hands.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- one line cook changing gloves without washing hands
  • Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- servers bussing/scrapping soiled dishwares at dishmachine then serving foods, without washing hands
  • Observed employee with no hair restraint.
  • Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. --- machine was being operated prior to testing an heat strip did not react even after running through four cycles.
8/6/2012Routine - FoodInspection Completed - No Further Action
  • Light not functioning. --- no functioning light in walk in freezer.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- in walk in cooler, prepped beef steaks --- Corrected On Site.
  • Critical - Observed the accumulation of dead insects, or other pests, in control devices. --- in kitchen, ceiling light fixtures.
  • Obseved hood filters in disrepair. --- cook line
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in walk-in-coolrr #2, pico de galo, salsa, caeso, chicken sauces etc.
  • Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. --- attempted on two dishmachine cycles.
1/31/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. --- cooked chicken at 94 degrees F in tightly sealed full pan in walk-in-cooler. Corrected On Site.
  • Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. Repeat Violation.
  • Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
  • Observed build-up of grease on nonfood-contact surface. --- exhaust hood and filters.
  • Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. --- manual warewashing taking place without sanitizer step.
  • Critical - Observed food stored on floor. --- in walk-in-cooler, pan of raw snapper on floor.
  • Critical - Observed food stored on floor. --- in walk-in-freezer, frozen chicken on floor. Repeat Violation.
  • Observed grease accumulated on kitchen floor. --- especially cook line and under equipment.
  • Critical - Observed uncovered food in holding unit/dry storage area. --- in walk-in-cooler, cooked pulled chicken is uncovered.
  • Critical - Observed uncovered food in holding unit/dry storage area.
  • Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. --- attempted on three cycles without success. Repeat Violation.
7/19/2011Complaint FullInspection Completed - No Further Action
  • Equipment or utensils not designed or constructed in a durable manner, non-handled bowls used to dispense cooked rice.
  • Critical - Food not stored in a clean/dry location that is not exposed to splash/dust, moldy hoses running through ice bin by the bar.
  • Critical - Food-contact surfaces and utensils not sanitized properly after cleaning, hot temperature machine does not hold at minimum 160*F. (Checked 4 times, heat strip failed to turn black).
  • Critical - Handwash sink not accessible for employee use at all times, at the bar. Corrected On Site.
  • Observed lines passing through ice storage bin, at the bar.
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, server with ready to eat chips.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cooks.
  • Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cooks.
  • Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure, cooks.
  • Critical - Observed food employee with dirty hands or arms, cooks.
  • Critical - Observed food stored in a prohibited area, employee's meal stored in reachin cooler by the bar. Corrected On Site.
  • Critical - Observed food stored on floor, in walkin freezer. Corrected On Site.
  • Critical - Observed handwash sink used for purposes other than handwashing, by servers' station to dump ice.
  • Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw chicken next to cooked beef in walkin cooler. Corrected On Site.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, cooked rice.
  • Critical - Observed raw animal food stored over cooked food, raw chicken over cooked comminuted meats in walkin cooler. Corrected On Site.
  • Observed reuse of single-service articles, gloves.
  • Observed soiled dry wiping cloth in use, by cookline.
  • Critical - Observed unlabeled spray bottle.
  • Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cooks.
  • Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
4/13/2011Routine - FoodInspection Completed - No Further Action
  • Storage/handling of clean equipment, utensils
9/27/2010Complaint FullInspection Completed - No Further Action
  • Critical. Stop Sale issued due to adulteration of food product. bad tomatoes
  • Critical. Observed food with mold-like growth. tomatoes Corrected On Site.
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. salad dressings Repeat Violation.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chopped onions Repeat Violation.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
  • Critical. Observed potentially hazardous food thawed in standing water. chicken Repeat Violation. Corrected On Site.
  • Critical. Observed food stored in undrained ice. lettuce in walkin cooler
  • Critical. Observed food stored in a prohibited area. cooling meat and vegetables under red chemical tanks for hood Corrected On Site.
  • Critical. Observed food stored on floor. walkin
  • Critical. Observed uncovered food in holding unit/dry storage area. cooked ground beef in walkin cooler
  • Critical. Observed uncovered food in holding unit/dry storage area. food cooling on shelf under red tanks
  • Critical. Observed uncovered food in holding unit/dry storage area. walkin freezer
  • Observed ice scoop with handle in contact with ice. Repeat Violation.
  • Observed gaskets/seals on cold holding unit in poor repair. reachin cooler Repeat Violation.
  • Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
  • Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
  • Equipment and utensils not properly air-dried. Repeat Violation.
  • Critical. Handwash sink not accessible for employee use at all times. blocked by containers Repeat Violation.
  • Critical. Outer openings of establishment cannot be properly sealed when not in operation. rear door Repeat Violation.
  • Critical. Emergency lighting illumination insufficient. For reporting purposes only. Repeat Violation.
1/13/2010Complaint FullAdministrative complaint recommended
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. salad dressings
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chopped onions, meats in wic
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. marinated chicken 51f at ric, raw chicken at 44f in ric; cooked rice at 52f in wic (was taken out for use today for over 10 minutes). Chicken iced down by operator.
  • Critical. No conspicuously located thermometer in holding unit. ric
  • Observed ice scoop with handle in contact with ice. Corrected On Site.
  • Observed gaskets/seals on cold holding unit in poor repair. ric
  • Observed nonfood-contact equipment in poor repair. handle to wic
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. thermolabels
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed buildup of slime on soda dispensing nozzles. bar
  • Equipment and utensils not properly air-dried. pans stacked wet on shelves
  • Critical. Handwash sink not accessible for employee use at all times. blocked by buckets
  • Critical. Outer openings of establishment cannot be properly sealed when not in operation. rear door
  • Observed ceiling soiled with accumulated dust and debris.
  • Critical. Emergency lighting illumination insufficient. For reporting purposes only.
12/8/2009Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef in walkin cooler
  • Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
9/15/2009Routine - FoodInspection Completed - No Further Action
No report available. 6/19/2009Complaint FullInspection Completed - No Further Action
No report available. 5/5/2009Routine - FoodInspection Completed - No Further Action
No report available. 12/22/2008Routine - FoodInspection Completed - No Further Action

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