LEON LA TABERNA health score and inspection history

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. // Observed gnats in bar area.

(A)(2) Maintain TCS food at 41 F or below.// Salsa and shredded chicken cold holding between 46-53F degrees. PIC COS by discarding.

Store food wrapped, in packages or in covered containers to prevent contamination. // (1) Onion, corn, chicken stored uncovered in RI cooler (2) RTE tortilla bowls stored uncovered.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// CFSM certifications not registered. JCDH 2.2 Provide food safety training for all food handlers as required. JCDH 2.2 Provide food safety training for new employees within 21 days of hire.// Food handlers on duty with expired training or no training

Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive)// Raw beef stored above raw shrimp. 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination. // Raw chicken, shrimp, rice, and beef stored uncovered

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No paper towels at HW sink near dish machine area. PIC COS by providing paper towels.

(A)(2) Maintain TCS food at 41 F or below.// Cooked chicken, raw shrimp, tomatoes, chorizo temping 46-50F degrees in RI cooler. PIC COS by discarding cooked items and placing the raw shrimp in the WI cooler.

Store food wrapped, in packages or in covered containers to prevent contamination. // Cooked corn, raw shrimp, cooked chicken and RTE tortilla bowls uncovered in RI cooler. 3-307.11 Store raw animal products below and away from produce and ready to eat foods. (preventive)// Cooked chicken stored above RTE refried beans in WI cooler.

3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.// Chlorine sanitizer bucket tested more than 200ppm.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.// Employee personal cellphone stored on make table