El Latino Cafeteria I Improves its Sanitary Rating

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Working containers of food removed from original container not identified by common name.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Basic - No handwashing sign provided at a hand sink used by food employees.back sink

Basic - Working containers of food removed from original container not identified by common name.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - Nonfood-grade basting brush used in food.

Portable fire extinguisher gauge in red zone. For reporting purposes only.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Dead roaches on premises.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Food stored in holding unit not covered.reach in cooler

Basic - Gaskets with slimy/mold-like build-up.

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - No handwashing sign provided at a hand sink used by food employees.back sink

Basic - Wall soiled with accumulated food debris.some areas

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.rice 52, beans 51, beef 51 found in kitchen

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.white rice at 129, chicken 118

High Priority - Roach activity present as evidenced by approximately 30 plus live roaches found, on the three compartment sink and the shelving area inside kitchen area.

Intermediate - Accumulation of food debris/grease on food-contact surface.bastin brush

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Intermediate - No soap provided at handwash sink.

Intermediate - Nonfood-grade basting brush used in food.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Slicer blade soiled with old food debris.

Portable fire extinguisher gauge in red zone. For reporting purposes only.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored in a location that is exposed to splash/dust. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees.

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.

Portable fire extinguisher gauge in red zone. For reporting purposes only.

Basic - Covered waste receptacle not provided in women''s bathroom. **Warning**

Basic - Gaskets/seals on holding unit in poor repair.Freezer in the back **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Sandwich **Corrected On-Site** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing.Vegetables in bag **Corrected On-Site** **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Beans **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Yuca 117 F, potato ball 118 F in warmer **Warning**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.Eggs over ready to eat foods. **Warning**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Sandwich **Corrected On-Site** **Warning**

Basic - Gaskets/seals on holding unit in poor repair.Freezer in the back **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing.Vegetables in bag **Corrected On-Site** **Warning**

Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Warning**

Basic - Covered waste receptacle not provided in women''s bathroom. **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork and rice.

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**

High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Pork over prepared food.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Encrusted material on can opener blade.

Intermediate - Encrusted, soiled material on slicer.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Reach in freezer and reach in cooler.

Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By front counter.

Intermediate - No soap provided at handwash sink. Bathroom.

Basic - Covered waste receptacle not provided in women''s bathroom.