Lomas Cocina De Mexico

Inspector's notes

Observed the south hand sink converted to a dump sink with no signage to identify the intended purpose of each sink. Discussed with PIC that the two outer sinks are supplied with handwashing implements and should be used only for handwashing. Advised PIC the two inner sinks are designated as dump sinks. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Advised PIC to replace signage to help staff ensure sinks are only used for their intended purpose.

Inspector's notes

Observed raw beef and pork stored over various RTE salsas, sauces and cooked meats in the walk in cooler. In the raw bar cooler, observed raw shrimp stored before parmesan cheese and above sprouts. In the drawer coolers at the end of the line, observed raw shelled eggs stored above RTE potatoes. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris on the food contact surfaces of the can opener, both immersion blenders, and the veggie dicer that had all been stored as cleaned. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods prepared onsite held beyond 7 days from the original prep date, including: birria meat and broth from 7/31, papas bravos 8/4, chipotle peppers 8/1, salsa verde 8/2, bechamel sauce 7/15, chicken 7/18, shrimp broth 7/16 and 7/17, chipotle salsa 8/5, broccoli soup 8/5, ham 8/5 and tomato paste and sauce from 8/6. Per PIC, all foods had been under refrigeration since preparation and had not been frozen. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw ROP packages of pork thawing at room temperature with portions of the raw pork holding above 41*F on the surfaces. Also observed thawed raw tuna and salmon in ROP packaging in the walk in cooler and prep coolers. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.