Carribean & Latin Food Restaurant Improves its Sanitary Rating

No Violations Were Observed

Critical - Stop Sale issued due to adulteration of food product. OBSERVED MEAT IN REACH IN FREEZER SPOILED AND HAVE FOUL ODOR.

Critical - Stop Sale issued due to adulteration of food product. OBSERVED MEAT IN ANOTHER FREEZER SPOILED.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE AT 112 DEGREES.

Critical - Observed food stored on floor. OBSERVED PLANT FOODS ON THE FLOOR. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. 0bserved ease and food debris on shelves of prep table.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Observed dead roaches on premises. OBSERVED ABOUT 7 PLUS DEAD ROACHES BEHIND THE RIF IN KITCHEN AREA.

Critical - Observed rodent activity as evidenced by rodent droppings found. OBSERVED 100 PLUS DRIED RODENT DROPPINGS IN DRY STORAGE AREA.

Critical - Observed roach activity as evidenced by live roaches found. OBSERVED 10 PLUS LIVE ROACHES BEHIND REACH IN FREEZER IN KITCHEN AREA.

Critical - Observed roach activity as evidenced by live roaches found. OBSERVED 6 PLUS LIVE ROACHES UNDER PREP TABLE IN FOOD PREP AREA BY THE RIF.

Critical - Observed roach activity as evidenced by live roaches found. OBSERVED 10 PLUS LIVE ROACHES IN BOXES AND CASES OF SWEET POTATOES IN KITCHEN AREA.

Critical - Observed roach activity as evidenced by live roaches found.OBSERVED ONE LIVE ROACH IN DRY STORAGE AREA.

Critical - Observed roach activity as evidenced by live roaches found. OBSERVED 50 PLUS LIVE ROACHES BEHIND THE IN THE KITCHEN AREA.

Observed grease accumulated under cooking equipment. OBSERVED TRASH, DEBRIS, AND GREASE UNDER TABLES, COOLERS AND THROUGHOUT THE WHOLE KITCHEN.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Observed toxic item stored in food preparation area. OBSERVED RAID STORED IN FOOD PREP AREA. Corrected On Site.

Violation: 14-36-1Observed gaskets/seals on cold holding unit in poor repair. GASKET IN REACH IN COOLER IS BROKEN.

Critical - Observed shell eggs in use or stored with cracks or broken shells. OBSERVED ABOUT FOUR CRACKED SHELL EGGS STORED AMONG OTHERS.Corrected On Site.

Critical - Stop Sale issued due to adulteration of food product. SPOILED POULTRY, SAUSAGE, BACON IN REACH IN FREEZER.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED EGGS OUT OF TEMPERATURE ON PREP TABLE. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RIBS 55 DEGREES, SOUP 57 DEGREES, POULTRY 47 DEGREES.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

Critical - Observed potentially hazardous food thawed in standing water. OBSERVED POULTRY IN STANDING WATER IN THREE COMPARTMENT SINK. Corrected On Site.

Critical - Observed raw animal food stored over cooked food. OBSERVED RAW CHICKEN STORED OVER COOKED POULTRY, RIBS, AND SOUP IN REACH IN COOLER.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED COOKED FAILED TO WASH HIS HANDS AFTER HANDLING RAW CHIKEN AN WENT TO SERVED ADY TO EAT FOODS.

Observed gaskets/seals on cold holding unit in poor repair. GASKET IN REACH IN COOLER IS BROKEN.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. PREP TABLE SOILED WITH FOOD RESIDUES.

Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.

Critical - No handwashing sign provided at a handsink used by food employees. NO HAND WASH SIGN

Critical - Hand wash sink lacking proper hand drying provisions. NO PAPER IN HAND WA H SINK.

Critical - Handwashing cleanser lacking at handwashing lavatory. NO SOAP IN HAND WASH SINK.

Critical - Observed live flies in kitchen. OBSERVED SEVERAL DEAD FRUIT FLIES IN REACH IN FREEZER.

Observed food debris accumulated on kitchen floor.

Observed employee with no hair restraint.

Food-contact surface not smooth and easily cleanable. INSIDE OVEN IS SLIMEY WITH GREASE RESIDUE.

Observed build-up of grease on nonfood-contact surface.nINSIDE THE OVEN.

Observed grease accumulated under cooking equipment.

Observed food debris accumulated under the counter.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. OBSERVED 24 HOURS FOOD IN THE COOLER WITHOUT DATE MARKING.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. OBSERVED SCOOPS AND KNIVES IN STANDING WATER.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. OBSERVED OPEN CUP ON PREP TABLE.

Observed employee with no hair restraint.

Observed gaskets/seals on cold holding unit in poor repair. OBSERVED GASKET IN COOLER BROKEN.

Wet wiping cloth not stored in sanitizing solution between uses. WIPPING CLOTH ON TABLE.

Observed build-up of food debris, dust or dirt on nonfood-contact surface.

Critical - Observed handwash sink used for purposes other than handwashing. HAND WASH SINK BEING USED TO WASH CLOTH.

Critical - Hand wash sink lacking proper hand drying provisions. HAND WASH SINK IN KITCHEN AREA LACKS PAPER TOWEL.