- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Coffee area. **Corrected On-Site**
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles over prep areas.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates under seasonings at cookline soiled and not inverted and glasses in kitchen, took to kitchen to wash and sanitize and invert to store.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Next to coffee maker, moved cup.
- Basic - Nonfood-grade bags used in direct contact with food, chicken in freezer in kitchen freezer.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door still can see daylight. **Repeat Violation**
- Basic - Unnecessary items on the premise, oven, and other items not being used in restaurant. Entire restaurant needs a thorough cleaning.
- Basic - Working containers of food removed from original container not identified by common name, sugar. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 45°, soup 46°, 43°sauce, 42° beef, eggs 43°, placed in another cooler; doors frequently opened. placed in another cooler, 43°. **Corrected On-Site**
- High Priority - Prep table not protected from customers, walkway to restrooms. Needs a sneeze guard.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline coke cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Soup at 50°, cooked @ 9 am placed in small container with ice, 43°.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups in glass door cooler.
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In kitchen
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Silverware/utensils stored upright with the food-contact surface up. In front counter
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Marked exit/path to marked exit blocked. For reporting purposes only.
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10/24/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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