MILWAUKEE - This week on Dirty Dining, we visited La Cabana on 20th and Lincoln. The restaurant was using the same containers of salsa for multiple customers. "I ordered already the containers where we're going to put the salsa," Owner Leonardo Perez said. Inspectors ordered La Cabana to put out fresh containers and salsa for every customer. Inspectors also found not all cooked food being marked with an expiration date. Hot food was also not kept warm enough, which is necessary to prevent bacterial growth. Sliced raw meat was being stored over cilantro and tomatoes. That's a cross contamination risk. The owner says he's doing the best he can. "We're working on it. Starting today. We're going to start working today," Perez said.