La Consentida Eat & Drink

What the inspector found

• Certified Food Protection Manager: 2-102.12(A) - Core: Certified Food Protection Manager. Addl Notes: Observed no certified food protection manager onsite at the time of inspection. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correcti
• Clean-up of Vomiting and Diarrheal Events: 2-501.11 - Priority Foundation: Clean-up of Vomiting and Diarrheal Events. Addl Notes: Observed no bodily fluid clean up kit or written instruction for cleaning bodily fluids. Predefined Comment: Written procedures for cl
• Adequate Handwashing Sinks, Properly Supplied and Accessible: 6-301.12 - Priority Foundation: Hand Drying Provision. Addl Notes: Observed no paper towels at the hand wash sink next to the cook line. Predefined Comment: 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
• Required Records Available: Shellstock Tags, Parasite Destruction: 3-203.12 - Priority Foundation: Shellstock, Maintaining Identification. Addl Notes: Observed multiple shellstock tags of previously sold lots with no date mark to indicate date of last sold. Observ
• Food Separated and Protected: PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. Addl Notes: Observed an open box of raw bacon stored over cooked ready to eat s
• Proper Hot Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. Addl Notes: Observed cooked peppers and cooked rice with internal temperature between 90-120F stored at ambient temperature next
• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Observed TCS food items with internal temperatures between 43-47F in multiple prep coolers and one reach in
• Consumer Advisory Provided for Raw or Undercooked Food: 3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Addl Notes: Observed incomplete consumer advisory on menu for food ite
• Proper Cooling Methods Used; Adequate Equipment for Temperature Control: 4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. Addl Notes: Observed walk in cooler with minimum ambient temperature of 52F as measured by inspector min/ma
• Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used: 4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Observed establishment use porous stone molcajete and unsealed clay pottery cups for mixed cocktails. Discussed materials that are used in the construction of utensils and food-contact surfaces of equipm

As listed in the inspection report.