- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Hand sinks in kitchen. Cleaned and corrective action taken.
- Basic - Cutting board has cut marks and is no longer cleanable, bread and butter section.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
- Basic - In-use utensil stored in water between uses on stove at 125°. Turn heat up to 135°, corrective action taken.
- Basic - Unnecessary items on the premise. BBQ grill in back room.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Next to coffee machine. Placed in bucket, corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 45-46° ham, cheese, pork, shrimp, fries, eggs, cut tomatoes, lettuce moved to walkin cooler, corrective action taken. Do not use 3 door flip top until it maintains 41° or under.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, sausages on grill in pan at 125°. PIC decided to cool sausage in walkin, corrected action taken.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over beef, corrective action taken.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 45-46° 3 door flip top, cookline.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, in kitchen hand sinks, paper towels placed at hand sinks, corrective action taken.
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. 2 door glass cooler where seafood salads kept at 48°.
- Basic - No Heimlich maneuver/choking sign posted. Google online to find.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door, **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Seafood salads 48°, front counter, glass doors. Just placed in it from walkin, returned to walkin 41°, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 119° meat pies, potato balls. Placed on 4 hour time label. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged, back room.
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed at front east side and rear door of facility. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Observed above flip top RIC.
- High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. 0 ppm observed at front counter.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed at front WC container stored. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed several items in walk in cooler, rice,pasta, soups not date marked 4 plus days.
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Handle to walkin door.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Front and back doors.
- Basic - Standing water in mop sink/mop sink draining very slowly.
- Intermediate - Hot water not provided/shut off at employee handwash sink, bathrooms,
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6/18/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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