ANTOJO LATINO

Violations (7)

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, diced tomatoes (48F - Cold Holding); cut lettuce (51F - Cold Holding), not prepared or portioned today. Operator stated diced tomatoes held in unit from previous day and cut lettuce held since 10:00am exceeding 4 hours. See stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, diced tomatoes (48F - Cold Holding); cut lettuce (51F - Cold Holding), not prepared or portioned today. Operator stated diced tomatoes held in unit from previous day and cut lettuce held since 10:00am exceeding 4 hours. See stop sale.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, diced tomatoes (48F - Cold Holding); cut lettuce (51F - Cold Holding), not prepared or portioned today. Operator stated diced tomatoes held in unit from previous day and cut lettuce held since 10:00am exceeding 4 hours. See stop sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, diced tomatoes (48F - Cold Holding); cut lettuce (51F - Cold Holding), not prepared or portioned today. Operator stated diced tomatoes held in unit from previous day and cut lettuce held since 10:00am exceeding 4 hours. See stop sale.

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked rice (125F - Hot Holding). Operator stated item held out of temperature approximately 3 hours. Advised operator to reheat item to 165F.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked rice (125F - Hot Holding). Operator stated item held out of temperature approximately 3 hours. Advised operator to reheat item to 165F.

  High Priority

• 14-36-5

  Interior of refrigerator or freezer in disrepair/has exposed insulation. At cook line reach in cooler door in disrepair with exposed insulation.

  Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. At cook line reach in cooler door in disrepair with exposed insulation.

  Basic

• 31A-11-4

  Handwash sink used for purposes other than handwashing. At kitchen, hand wash sink used for other purposes as evident by food debris inside sink.

  Intermediate - Handwash sink used for purposes other than handwashing. At kitchen, hand wash sink used for other purposes as evident by food debris inside sink.

  Intermediate

• 29-49-6

  Standing water in bottom of reach-in-cooler. At cook line flip top low boy has standing water inside reach bottom of cooler.

  Basic - Standing water in bottom of reach-in-cooler. At cook line flip top low boy has standing water inside reach bottom of cooler.

  Basic

• 08B-12-5Repeat

  Stored food not covered. At walk in cooler, stored foods-Cooked yuca, cooked beans, not covered.

  Basic - Stored food not covered. At walk in cooler, stored foods-Cooked yuca, cooked beans, not covered. **Repeat Violation**

  Basic