LATIN AMERICAN HOUSE

Violations (29)

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on storage shelf above the stove in the kitchen malanga mashed (129 F - Hot Holding), as per operator for less than 2 hours out of temperature. Instructed operator to reheat food and maintain it at proper hot holding temperature. **Corrective Action Taken**

  High Priority

• 41-10-4Critical

  Toxic substance/chemical improperly stored.

  High Priority - Toxic substance/chemical improperly stored. Observed gallons of bleach stored next to containers with food under the preparation table located by the walk in cooler.

  High Priority

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed interior the walk in cooler ham spread (50 F - Cooling), as per operator cooling since the night before. Operator discussed food on site.

  High Priority

• 01B-36-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed interior the walk in cooler ham spread (50 F - Cooling), as per operator cooling since the night before. Operator discussed food on site.

  High Priority

• 12A-10-4Critical

  Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed scratching his neck to continue prepping food without washing his hands.

  High Priority

• 08A-05-6Critical

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw eggs stored over cooked pasta.

  High Priority

• 40-06-5

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellphone stored on food storage shelf above the cooler at cook line.

  Basic

• 14-11-5

  Equipment in poor repair.

  Basic - Equipment in poor repair. Observed under-counter cooler gasket torn, cooler located across from the oven at cook line. Observed reach in cooler glass door cracked, fixed with tape.

  Basic

• 35B-02-4RepeatCorrected on site

  Insect control device installed over food preparation area.

  Basic - Insect control device installed over food preparation area. Observed bug zapper stored over prep table at prep area. **Corrected On-Site** **Repeat Violation**

  Basic

• 22-08-4

  Interior of oven/microwave has accumulation of black substance/grease/food debris.

  Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with heavy grease accumulation.

  Basic

• 05-09-4

  No conspicuously located ambient air temperature thermometer in holding unit.

  Basic - No conspicuously located ambient air temperature thermometer in holding unit.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled. Observed under-counter cooler gasket soiled, cooler located across from the oven at cook line.

  Basic

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler interior soiled, cooler located at preparation area.

  Basic

• 14-33-4

  Reach-in cooler shelves with rust that has pitted the surface, under-counter reach in cooler located across from the oven at cook line.

  Basic - Reach-in cooler shelves with rust that has pitted the surface, under-counter reach in cooler located across from the oven at cook line.

  Basic

• 29-20-5Repeat

  Standing water or very slow draining water in handwash sink located at front counter.

  Basic - Standing water or very slow draining water in handwash sink located at front counter. **Repeat Violation**

  Basic

• 08B-12-5

  Stored food not covered. At front counter

  Basic - Stored food not covered. At front counter observed sliced ham stored in the reach in cooler not cover.

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed floor soil throughout the kitchen.

  Basic

• 21-02-4

  Wet wiping cloth used to wipe tableware or carry-out containers.

  Basic - Wet wiping cloth used to wipe tableware or carry-out containers.

  Basic

• 02D-01-5

  Working containers of food removed from original container not identified by common name.

  Basic - Working containers of food removed from original container not identified by common name. Observed under the preparation table by the walk in cooler containers with complete seasoning and other spices not labeled.

  Basic

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled.

  Intermediate

• 31A-11-4

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue in the hand wash sink at kitchen.

  Intermediate

• 02B-01-5Corrected on site

  Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

  Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu with ceviche not identified raw on the menu. Operator marked all the menus on site. **Corrected On-Site**

  Intermediate

• 16-03-4

  Accumulation of debris inside warewashing machine.

  Basic - Accumulation of debris inside warewashing machine.

  Basic

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate

• 23-24-4

  Buildup of food debris/soil residue on equipment door handles.

  Basic - Buildup of food debris/soil residue on equipment door handles. Observed hws handle soiled, hws located at kitchen next to the walk in cooler.

  Basic

• 24-05-4Repeat

  Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

  Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean large pots not inverted on storage shelves at dishwashing area. **Repeat Violation**

  Basic

• 24-06-4

  Clean utensils or equipment stored in dirty drawer or rack.

  Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean kitchen utensils stored in dirty container located above the hws at kitchen area.

  Basic

• 14-09-4Repeat

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**

  Basic

• 12B-02-4

  Employee eating in a food preparation or other restricted area.

  Basic - Employee eating in a food preparation or other restricted area. Observed employees Gatorade stored on food storage shelves at cook line.

  Basic