LA HORMIGA ORO

Intermediate - Handwash sink used for purposes other than handwashing. Observed employees washing dishes in hand sink located at the front area. Instructed operator regarding the ware washing procedure. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Located at the front area and kitchen area.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Ice scoop handle in contact with ice.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping inside chlorine sanitizer solution of 0 ppm. Operator reheated do the zanitaizer bucket, recheck chlorine 100 ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Operator Properly stored. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot holding box cooked chicken (122F - Hot Holding); sweet plantain (106F - Hot Holding) for less than 4 hours as per operator, located in hot holding box. Also tamales (104F - Hot Holding) cooked chicken (112F - Hot Holding)inside steam table for less than 4 hours as per operator. Operator reheated at 165F or above. Corrected On-Site Warning - From follow-up inspection 2025-08-04: Observed cooked chicken (115°F - Hot Holding) ribs (104°F - Hot Holding) fish (122°F- Hot Holding) pork chop (110°F - Hot Holding) inside steam table for less than 4 hours as per operator. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Blocked by the kitchen door. Repeat Violation Warning - From follow-up inspection 2025-08-04: Still observed Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Ceiling/ceiling tile shows damage or is in disrepair. Warning - From follow-up inspection 2025-08-04: Still observed Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2025-08-04: Still observed Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Warning - From follow-up inspection 2025-08-04: Still observed Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2025-08-04: Still observed Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Warning - From follow-up inspection 2025-08-04: Still observed Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter solied. Warning - From follow-up inspection 2025-08-04: Still observed Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed tamales (70/68F - Cooling), was cooked from the day before as per operator, located in walk in cooler.

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed bottle of water inside ice machine.

High Priority - Food stored in ice used for drinks. See stop sale. Observed bottle of water inside ice machine.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked pork belly in walk in cooler, operator properly stored it. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on top of preparation table for less than 4 hours as per operator. Operator placed inside reach in cooler. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tamales (70/68F - Cooling), was cooked from the day before as per operator, located in walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by the kitchen door.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic lids stored in hand sink located in kitchen area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels was replaced during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Soap was replaced during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Inside mashed potatoes powder,chia, rice containers.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor. Observed multiple plastic containers with meat on walk in cooler floor, operator properly stored it. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. At the woman bathroom.

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

Basic - Single-service articles improperly stored. Observed to go containers on hallways floor, and dry storage floor.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Sugar, salt, mashed potatoes powder containers with no label.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed white rice (58/55F - Cooling) in reach cooler from the day before as per operator.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. For less than 4 hours, operator placed in reach in cooler. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed white rice (58/55F - Cooling) in reach cooler from the day before as per operator.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wet wiping towels in chlorine sanitation solution at 200 ppm, operator add water recheck 100 ppm. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On kitchen hand sink, paper towels was replaced during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tamales, beans in walk in cooler, cooked from more than 24 hours as per operator.

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

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed it. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.

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

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed server getting in the kitchen and placed gloves on hand started preparing scrambled eggs with not hand wash.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Confirmation number 237367044. Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored on top of preparation table, for less than 4 hours as per operator. Operator placed inside reach in cooler. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Salpicon, potato salad,sweet plantain rellenos, pork chicharron with no time marked.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed Salpicon, potato salad,sweet plantain rellenos, pork chicharron with no time.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (88°F - Hot Holding) Moro (113°F - Hot Holding); on steam table for less than 4 hours as per operator. Operator placed inside the oven to reheat at 165°F or above. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container with scrub and soap inside hand sink. Operator removed it.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employees washing towel on hand sink located at the front line. Corrected On-Site

Intermediate - No soap provided at handwash sink. On hand sink located behind the door. Soap was placed on hand sink during inspection. Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing dishes without sanitation solutions step. Instructed operator regarding the ware washing procedure. Corrected On-Site

Basic - Food stored on floor. Observed multiple cases of beef on walk in freezer floor.

Basic - Ice buildup in reach-in freezer located at the front line. Ice buildup inside walk in freezer.

Basic - Ice scoop handle in contact with ice.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet cloth on top of preparation table.

Basic - Working containers of food removed from original container not identified by common name. Sugar, salt,flour container with no label.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on top of preparation table for less than 4 hours as per operator, operator properly stored it. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef (110°F - Hot Holding); yuca (108°F - Hot Holding) inside hot holding box for less than 4 hours as per operator, operator increased equipment temperature. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by kitchen door. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employees washing towel inside hand wash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef, cooked tamal, cooked pork inside walk in cooler with no date marked.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking from a cup while preparing food.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purses,cellular phone above preparation line in the kitchen area. Operator removed it. Corrected On-Site

Basic - Ice buildup ice cream in reach-in freezer, located in the lobby area.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on front line floor. Operator properly stored it. Corrected On-Site

Basic - Stored food not covered. Observed beans and rice container without lids. Operator covered with aluminum foil. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on top of preparation table. Operator placed inside chlorine sanitation solutions at 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Moro (122°F - Hot Holding); sweet plantain (113°F - Hot Holding) located at the front line for less than 4 hours, operator reheated at 168°F. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in cook line ceiling.

Basic - Hole in or other damage to wall. Observed hole on the wall by the hand wash sink.

Basic - Ice scoop handle in contact with ice.

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cook line. Warning - From follow-up inspection 2022-08-22: Still observed Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2022-08-22: Still observed Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs on top of preparation table, for less than 4 hours as per operator. Operator placed inside reach in cooler. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils inside water at 88°F, operator discarded the water. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping towel inside chlorine sanitation at 200 ppm, operator add water, recheck 100 ppm. Corrected On-Site