Q Platano Loco Improves 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 improper vertical separation of raw animal foods and ready-to-eat foods.

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

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

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Violation: 08A-26-1Observed raw animal food stored over ready-to-eat food.hamburger over veggies

Critical - Violation: 09-04-1Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Violation: 10-08-1Observed ice scoop with handle in contact with ice.

Critical - Violation: 12A-16-1Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Violation: 31-09-1Handwash sink not accessible for employee use at all times.kitchen

Critical - Violation: 31-09-1Handwash sink not accessible for employee use at all times.blocked by soda

Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions.front

Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions.kitchen

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

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

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Observed ice scoop with handle in contact with ice.

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

Wet wiping cloth not stored in sanitizing solution between uses.

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

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

Critical - Hand wash sink lacking proper hand drying provisions.front

Critical - Hand wash sink lacking proper hand drying provisions.kitchen

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 - Observed soiled reach-in cooler shelves.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed buildup of soiled material on racks in the reach-in cooler.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed residue build-up on nonfood-contact surface.

Observed build-up of food debris, dust or dirt on nonfood-contact surface.

Observed gaskets with slimy/mold-like build-up.

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.

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

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

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

Critical - Observed soiled reach-in cooler gaskets.

Observed gaskets with slimy/mold-like build-up.

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

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

Wet mop not hung to dry.