La Bodega 233 Hamilton Street, Allentown, PA 18101

"Food was delicious. I bought a sandwich, which I thought was a little pricey until I found out it comes with frie. The sandwich is pretty big with the works. The owner realized it was my first time there and gave me a few of his top choices... I'm a lil picky so he had to work. He also gave me a chicken pincho with garlic bread to try. He said I wanted a sandwich but he knew I was going to love the pinch. Boy was he right."

"This place is awesome pica pollo is amazing and the bread is fresh and delicious"

"The pictures look so good but the inspection tells a different story. 1, 2 even 3 violations...ok. This place had 18 violations on 10/19/23. Don't eat here. Inspection type: Regular by Allentown City Compliance: Out The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection. The person in charge of this facility is not ensuring employees are practicing safe food principles such as preventing cross contamination of Ready-to-Eat (RTE) food or properly training staff in food safety as it pertains to this operation. The Person in Charge shall ensure staff is trained in safe food handling principles. Food Employee observed donning single use gloves without a prior hand wash. Hands must be washed prior to donning single use gloves. Employee observed preparing product with out a proper hair restraint. Any employee preparing food product shall wear a proper hair restraint. Ground beef in cold hold unit was discolored and not in proper packaging. Ground beef was discarded. Rotate and inspect product regularly to ensure its integrity. –Observed raw ground beef drippings contaminating ready to eat product specifically deli meat in storage refrigerator at the rear of the restaurant. Store raw proteins in a leak proof container. Raw ground beef was stored above ready to eat deli meat. Additionally raw chicken was stored above juice in the rear reach in cooler. Raw chicken shall be stored below all other raw proteins. RTE product such as deli meat shall be stored above raw proteins. Observed Food Employee handle cookline equipment and open refrigeration units then do food preparation and handle ready to eat product all without changing gloves. Gloves must be changed when switching tasks. Gloves are not required when handling cookline equipment or accessing refrigeration units. Observed a bucket of plantains being stored directly on the floor. Product must be stored at least six inches off the floor as required. Observed ground beef, eggs, cheese, bacon being held at 54° F, 52° F, 55° F , 53° F, respectfully. These temperatures were in the sandwich prep station which also showed an ambient temperature of 55° F. Time/temperature control for safety food must be held at 41° F or below as required. Product was discarded. Do not use this unit until it can maintain a temperature below 41° F. Product opened/prepared on site and held longer than 24 hrs did not exhibit a date mark. Time/temperature control for safety product that is prepared/opened onsite must be date marked with a date of preparation and a use by date that is within six days of preparation/opening. Facility has an improperly functioning sandwich prep station. Specifically, the unit was maintaining an ambient temperature of 55F. Repair or replace this unit. Staff not using the available test strips as evidenced by their demonstrated inability to use the item. Ensure staff are properly trained to use said item. The dish drying rack, fryer, dry storage food containers, the counter tops under the cookline equipment, the cookline equipment, the refrigerator doors and handles throughout the facility, & the interior of all the refrigerators exhibited a build up of old food residue and or grease. Clean, sanitize & maintain these pieces of equipment. Non-food contact surfaces throughout the facility are not cleaned at a frequency to preclude accumulation of dirt and soil. Regularly clean and maintain these units. Observed no chemical sanitizer being used on equipment and utensils after washing and rinsing them as reported by chef. Ensure employees are trained prior to beginning of service. Facility does not employ a certified food employee as required. Acquire a Food Managers certification. Old food residue and dishes were observed in the hand sink indicating uses other than handwashing. Only use hand washing sink for hand washing. The floors, walls, & ceiling in the kitchen exhibited a build up of grease and old food residue. Clean, sanitize, & maintain the floors, walls, & ceiling of the kitchen."

"This place is amazing! The pincho box is my all time favorite dish from any food place in the area."

"Awesome food, highly recommend. The pinchos were amazing and the person there actually cared about the food and making sure people were happy."