Latin American Improves its Sanitary Rating

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

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. FRONT COUNTER (SANDWICHES: CHEESE, HAM) Corrected On Site.

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

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

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. PORK LEG Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOKLINE REACH_IN COOLER AT AMBIENT OF 75F. DO NOT USE REACH_IN COOLER UNTIL FIXED.

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

Critical - No conspicuously located thermometer in holding unit. ALL COOLERS

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. RICE

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. DESSERT COOLER

Observed employee with no hair restraint. Corrected On Site.

Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. 3-COMPARTMENT SINK (QUATERNARY)

Critical - Equipment food-contact surfaces and utensils not sanitized.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. SET_UP MANUAL SANITIZING

Observed single-service articles stored without protection from contamination.

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

Critical - Observed small flying insects in bar area.

Critical - Observed live flies in kitchen.

Observed grease accumulated under cooking equipment.

Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.

Critical - Person in charge failed to insure proper gloves procedures by employees.

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 - Violation: 01B-23-1Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. NO INVOICES

Critical - Violation: 02-24-1Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SUSHI RICE

Critical - Violation: 02-24-1Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. PHF SANDWICHES Corrected On Site.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. DOUBLE DOOR GREENWORLD REACH_IN COOLER AT AMBIENT 54F. DO NOT USE COOLER UNTIL REPAIRED.

Critical - Violation: 17-07-1No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Violation: 17-11-1No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees.

Violation: 36-08-1Observed floor and wall junctures not coved. Repeat Violation.

Violation: 37-12-1Ceiling not smooth and easily cleanable. Repeat Violation.

Violation: 37-21-1Observed wall and/or ceiling obstructed with exposed utility lines.

Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. NO INVOICES

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SUSHI RICE

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. PHF SANDWICHES Corrected On Site.

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

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

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

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. PORK LEG AT 54F FINISHED COOKING YESTERDAY AT 5PMCorrected On Site. DISCARDED

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. DOUBLE DOOR GREENWORLD REACH_IN COOLER AT AMBIENT 54F. DO NOT USE COOLER UNTIL REPAIRED.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed potentially hazardous food thawed in an improper manner. SHRIMP THAWING ON COUNTERCorrected On Site.

Critical - Observed food stored in ice used for drinks. BEER/LIQUOR BOTTLES Corrected On Site.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. WALK_IN COOLER

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Corrected On Site.

Critical - Observed food stored on floor.

Observed employee with no hair restraint.Corrected On Site.

Observed nonfood-grade containers used for food storage. COOKED BEANS STORED IN A 5 GALLON BENJAMIN MOORE PAINT BUCKETCorrected On Site.

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

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

Observed residue build-up on nonfood-contact surface. SHELF

Observed clean equipment stored on floor.

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

Faucet/handle missing at plumbing fixture. Repeat Violation.

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

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

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

Observed floor and wall junctures not coved. Repeat Violation.

Ceiling not smooth and easily cleanable. Repeat Violation.

Observed wall and/or ceiling obstructed with exposed utility lines.

Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.

Critical - No conspicuously located thermometer in holding unit. COLD & HOT HOLDING

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. SPLASHGUARD MUST BE INSTALLED IN SANDWICH AREA ON BOTH SIDES OF 3-COMPARTMENT SINK (HWS/SPLASHGUARD/3-COMPARTMENT SINK/SPLASHGUARD/ICE BIN)

Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.

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

Critical - Observed buildup of slime in the interior of ice machine.

Faucet/handle missing at plumbing fixture. KITCHEN HWS

Critical - Handwash sink not accessible for employee use at all times. HWS RECESSED UNDER COUNTER IN SUSHI BAR.

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.

Observed floor and wall junctures not coved. NO PVC COVE BASE ACCORDING TO PLAN

Ceiling not smooth and easily cleanable.

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