THE LATINO BUFFET LLC

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for quaternary. Operator obtained some test strips. Corrected On-Site

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood spoons on line. Operator removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour removed from bulk not labeled. Operator labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. RW shell eggs over beans in stand up reach in cooler. Operator removed eggs and stored correctly. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored:cooking utensils on line not stored with handles up. Operator removed and placed to wash and sanitize. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Repeat Violation

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer for chlorine. Repeat Violation

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. Operator was provided form, and signed. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed behind line.

Basic - Reach-in cooler shelves with rust that has pitted the surface on line.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Working containers of food removed from original container not identified by common name. Flour removed from bulk in reach in cooler not labeled. Operator labeled. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Operator placed barrier at location. 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 the Vomiting and Diarrhea clean up form. Corrected On-Site

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer for quaternary.

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 the Food Reporting Agreement. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen.

Basic - Equipment or utensils not designed or constructed in a durable manner,wooden mortar and pestle. Operator removed from service. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit at waiting station. Operator placed at location. Corrected On-Site

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Operator removed spoons, forks and knives. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing at entry into kitchen.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Operator removed the item. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers at front counter.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Operator placed thermometer in unit. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Operator placed sign at sink. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface.