LA FUENTE MEXICAN RESTAURANT

2 findings recorded on Sep 16, 2026.

1. Inspector observationItem 6-1B ↗

   Hot holding temperatures

   Observed cheese dip holding at temperatures lower than 135 Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Both containers of dip reheated to at least 165 and then placed on time control. Provided and reviewed time control procedures with person in charge.

   Inspector’s full note

   Inspection item: Inspection item 6-1B

   Code .04(6)(f)

   Observed cheese dip holding at temperatures lower than 135 Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Both containers of dip reheated to at least 165 and then placed on time control. Provided and reviewed time control procedures with person in charge.

   Official report · Item 6-1B ↗

   Correction status not recorded

2. Inspector observationItem 15A ↗

   Equipment design and condition

   Observed foil covering multiple shelves. (2ND REPEAT OF VIOLATION. IF VIOLATION IS MARKED OUT ON NEXT INSPECTION PERMIT MAY BE SUSPENDED.) Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and…

   Inspector’s full note

   Inspection item: Inspection item 15A

   Code .05(1)(a)

   Observed foil covering multiple shelves. (2ND REPEAT OF VIOLATION. IF VIOLATION IS MARKED OUT ON NEXT INSPECTION PERMIT MAY BE SUSPENDED.) Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: All foil removed

   Official report · Item 15A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.