LA CATRINA

Order for delivery

Inspection history

1. Sep 1, 2026

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   6 violations

   • 08. Hands clean & properly washed. 2 301.14 Food employees must wash their hands after handling soiled utensils or equipment or changing tasks and before putting on gloves. Observed food employee with one single use gloves on, change tasks serveral times including leaving food cart, touching soiled equipment, then returned to cart and serve customer, preparing food without washing hands and changing glove. Employee must wash hands after changing tasks and before preparing food, and before putting on new glove(s)
   • 22. Time/Temperature Control for Safety Food, Cold Holding 3-501.16(A)(2) Except during preparation, cooking, or cooling, time/temperature controlled for safety (TCS) foods shall be maintained at 5°C (41°F) or less. Observed 2 containers of cooked refried beans in cold holding unit holding at between 68-71°F. Observed several bags of cooked, defrosted tamales (about 48 tamales) in same cold holding unit (chicken and Jalepeno/cheese) holding at 70-72°F. Items were voluntarily discarded.
   • 1. Person in charge present, demonstrates knowledge and performs duties 2-103.11 Person-In-Charge-Duties The person-in-charge was not routinely monitoring temperatures of TCS foods or handwashing, leading to violations.
   • 23. Proper date marking and disposition. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety (TCS) Food, Date Marking. (A) ... refrigerated, ready-to-eat, time/temperature control for safety food, prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41ºF or less. for a maximum of 7 days. The day of preparation shall be counted as Day 1. Observed cooked tamales, beans, salsa and other TCS foods prepared in commissary, brought to cart (held more than 24 hours) lacking datemarking in cold holding unit and reach in refrigerator.
   • 41. Wiping cloths; properly used and stored. Wiping Cloths, Use Limitation. 3-304.14 (B) (1) Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for chemical being used.
   • 5-205.11 Using a Handwashing Sink. (A) A handwashing sink shall be maintained so that it is always accessible for employee use. (B) A handwashing sink may not be used for purposes other than handwashing Observed person in charge draping wet wiping cloths over handsink, observed container in basin of handsink.