RESTAURANTE LATINOAMERICA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front counter, observed shredded cabbage (67F - Cold Holding);@9:04 tomato based sauce (65F - Cold Holding)@9:04 Operator stated foods were taken out of refrigerator at 6am. Discussed time as a public health control with operator. Provided DBPR Form HR 5022-090.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, observed chicken/vegetable soup and cooked beans without a date marked and operator stated foods were prepared on Friday 5/1/26. Operator date marked foods. Corrective Action Taken

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer; Raw chicken stored over raw beef, not all product commercially packaged. Operator removed raw chicken to bottom shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store container. Operator removed the container. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Dumpster rusted out on bottom with holes.

Basic - Food stored on floor. Oil container stored on floor at dry storage.

Basic - Garbage on the ground and pad around dumpster.

Basic - Grease on the ground and pad around grease receptacle.

Basic - Inside/outside of dumpster not clean.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided forms to operator, employees read and signed agreement form. Corrective Action Taken

Basic - Hole in or other damage to wall. Wall near kitchen storage has several holes

Basic - In-use spatulas stored in cracks between pieces of equipment. Operator removed spatulas. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. In kitchen near dishwasher, observed torn foil shelving cover.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen has acoustic ceiling tiles.

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

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ceviche with no secondary designation, such as an asterisk to indicate consumer advisory applies. Operator began writing "Raw Fish" next to Ceviche on the menu Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided Operator with Employee Illness Agreement Hand out. Employees began filing out forms. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Operator increased water pressure Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with handout

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with handout and information on wellness agreements

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At front counter. Operator cleaned and sanitized bin. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen, several acoustic ceiling tiles

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) per discussion operator set up sanitizer solution in triple sink and called technician Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Frozen soups not date marked. Raw chicken, raw fish, sauces, and cooked soup not date marked in walk-in cooler. Raw shrimp, raw chicken, sauces prepared in house not date marked in double door refrigerator in kitchen

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks in kitchen and tank in bar not secured

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing from bar area to walk-in cooler

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from the oven door handle. Operator removed the tongs. Corrected On-Site Warning - From follow-up inspection 2022-05-04: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish in walk in cooler. Educated operator on the importance of proper food arrangement. Operator moved items into proper order. This is a repeat violation from 4/2/2021. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple foods in reach in cooler on cook line and in walk in cooler prepared yesterday per operator not date marked. Educated operator on the importance of proper date marking.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket, purse, and umbrella on slicer and table with slicer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust accumulation on fan cover in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Observed container of flour not labeled. Operator labeled during inspection. Corrected On-Site