Ladetante Restaurant Degrades its Sanitary Rating

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

Critical - Observed food stored on floor. Corrected On Site.

Observed employee with no hair restraint.

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

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed interior of microwave soiled.

Observed build-up of grease on nonfood-contact surface.floor next to stove

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Corrected On Site.

Observed single-service articles stored without protection from contamination. Corrected On Site.

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

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

Observed food debris accumulated on kitchen floor.

Lights missing the proper shield, sleeve coatings or covers.hood

Observed personal care item stored with food. Corrected On Site.

Critical - Observed toxic item stored in food preparation area. Corrected On Site.

Wet mop not hung to dry.

Observed unnecessary items on the premise.old refridgerator

No Violations Were Observed

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

Critical - Observed uncovered food in holding unit/dry storage area.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Manager lacking proof of Food Manager Certification.

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 - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Observed leaking pipe at plumbing fixture.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Manager lacking proof of Food Manager Certification.

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