La Tacita Improves its Sanitary Rating

No Violations Were Observed

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.

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

Critical - Observed potentially hazardous food thawed in an improper manner. BATTERED CHICKENCorrected On Site.

Critical - Displayed food not properly protected from contamination.

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

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

Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed objectionable odors in bathroom. 2nd FLOOR

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 This violation must be corrected by : 9/11/11.

Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.

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

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. MINI REACH_IN COOLER FROSTED. ALL PHF TRANSFERRED TO ANOTHER COOLER.

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed raw animal food stored over ready-to-eat food.

Critical - Observed employee improperly washing hands. BETWEEN GLOVES CHANGING

Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.

Critical - Sink compartments too small to accommodate utensils or equipment.

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

Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.

No mop/service sink installed/available at establishment.

Critical - No waste receptacle provided at handwash lavatory with disposable towels.

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

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only.

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