AMOR LATINO

Violations (12)

• 05DCritical

  No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

• 05FCritical

  Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures

• 05HCritical

  No approved written standard operating procedure for avoiding contamination by refillable returnable containers.

• 04KCritical

  Evidence of rats or live rats in establishment's food or non-food areas.

• 06CCritical

  Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

• 08A

  Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

• 10E

  Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment

• 10F

  Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

• 10B

  Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

• 28-06

  Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

• 10A

  Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.

• 10G

  Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.