Doral Latin Cafe Improves its Sanitary Rating

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.

Critical - Violation: 31-08-1Hand sink missing in food preparation room or area. Sandwich and steam table area

Critical - Violation: 50-08-1Establishment operating without a current Hotel and Restaurant license.

Violation: 51-11-1Carbon dioxide/helium tanks not adequately secured.

Critical - Violation: 53A-07-1No Certified Food Manager for establishment.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.

Critical - Violation: 31-08-1Hand sink missing in food preparation room or area. Sandwich and steam table area

Critical - Violation: 50-08-1Establishment operating without a current Hotel and Restaurant license.

Violation: 51-11-1Carbon dioxide/helium tanks not adequately secured.

Critical - Violation: 53A-07-1No Certified Food Manager for establishment.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. PHF DISCARDED AND OTHERS MOVED TO A WORKING EQUIPMENT

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.

Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. FRONT COUNTER. DELI PAPER INTERFERING WITH AIR FLOW

Critical - Observed food stored on floor.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.

Observed soiled dry wiping cloth in use.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed encrusted, soiled material on slicer.

Observed build-up of mold-like substance on surface of walk in cooler surface.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Hand sink missing in food preparation room or area. Sandwich and steam table area

Critical - Handwash sink not accessible for employee use at all times.

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Observed personal care item stored with food.

Critical - Observed toxic item stored in food preparation area.

Critical - Establishment operating without a current Hotel and Restaurant license.

Carbon dioxide/helium tanks not adequately secured.

Critical - No Certified Food Manager for establishment.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Handwashing cleanser lacking at handwashing lavatory.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Lights missing the proper shield, sleeve coatings or covers. COOLER BY SANDWICH

Critical - Manager lacking proof of Food Manager Certification.

Critical - No conspicuously located thermometer in holding unit.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Observed hole in wall.