The facility's shellfish tags were not retained for at least 90 days, marked with the last date used, and kept in chronological order. The facility's consumer advisory did not include a disclosure (see handout for more details). The person-in-charge failed to demonstrate adequate knowledge of critical food temperatures and cooling procedures. Carnitas stored on the cook's line preparation table had cooled to 98°F after more than 6 hours. Cooked rice stored on the cook's line preparation table had cooled to 89°F after more than 6 hours. Chili rellenos stored on the table near the two door standing refrigerator had cooled to 68°F after more than 6 hours. Vegetable soup stored in the two door standing refrigerator had cooled to 45°F in more than 6 hours. Pork soup stored in the walk-in refrigerator had cooled to 55°F. Pasole soup stored in the walk-in refrigerator had cooled to 80°F after more than 6 hours. Several potentially hazardous foods were found above 41°F. Cold water was not available at the kitchen hand washing sink faucet. Neither soap nor paper towels were available at the bar hand washing sink. Numerous flies were present throughout the facility. A chemical spray bottle stored under the bar three compartment sink was not labeled as to its contents. Corrected on site.
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