LATIN GRILL

Basic - Bowl or other container with no handle used to dispense food. Observed inside raw chicken container inside walk in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen prep areas.

Basic - Cutting board has cut marks and is no longer cleanable. Observed pack several auxiliary cutting boards with mark not longer cleanable.

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line oven door.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quad sanitizer 3 compartment sink and not test strip available.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen preparation table area.

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 chlorine sanitizer bucket stored 200ppm. Staff provided a new solution retested at 100ppm Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen the kit he prep area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at several cutting boards throughout the establishment.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several working containers at kitchen drying rack.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer bucket stored 200+ppm at front counter, manager instructed staff to prepare new solution, retest at 100ppm.

Basic - Working containers of food removed from original container not identified by common name.observed st front counter area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing blender vase at handwashing sink at front counter, employee was instructed by manager the proper use of handwashing sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quad sanitizer three compartment sink and not test kit available.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a substance like mold in ice machine bin.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen at preparation areas. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several working containers not properly air-dried at rack across from three compartment sink.

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled and ceiling vents soiled throughout the kitchen. - From follow-up inspection 2024-03-07: Observed ceiling tiles soiled and ceiling vents soiled throughout the kitchen. Time Extended - From follow-up inspection 2024-05-09: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut tomatoes (48F - Cold Holding); Cut lettuce (48F - Cold Holding) As per employees, less than 4 hours. At front counter. Products were placed in iced water for rapid cooling. At walk-in cooler: Raw chicken (61F - Cold Holding); Cooked beef (45F - Cold Holding); Raw pork (48F - Cold Holding); Raw fish (47F - Cold Holding); Raw pork ribs (47F - Cold Holding); Cooked potatoes (49F - Cold Holding); Cooked pork ribs (47F - Cooling). Corrective Action Taken Warning - From follow-up inspection 2023-07-26: Observed Raw chicken (47F - Cold Holding); Raw pork (43F - Cold Holding); Raw fish (41F - Cold Holding); Cooked potatoes (43F - Cold Holding); Cooked pork ribs (43F - Cooling) at walk-in cooler. At front counter: Observed Cut tomatoes (43F - Cold Holding); Cut lettuce (43F - Cold Holding) Warning Admin Complaint

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ham and cheese sandwiches not date marked. - From follow-up inspection 2023-07-26: Observed ham and cheese sandwiches not date marked. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water not reaching 85F at the hand washing sink used by employees. Checked for about 5 minutes, 75F. - From follow-up inspection 2023-07-26: Observed water not reaching 85F at the hand washing sink used by employees. Checked for about 5 minutes, 75F. Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing by ware washing area. - From follow-up inspection 2023-07-26: Ceiling tile missing by ware washing area. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance near mop sink and ware washing area. - From follow-up inspection 2023-07-26: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance near mop sink and ware washing area. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-07-26: Basic - Cutting board has cut marks and is no longer cleanable. Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed throughout kitchen water bottle, cell phones, women bags. - From follow-up inspection 2023-07-26: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed throughout kitchen water bottle, cell phones, women bags. Time Extended

Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. - From follow-up inspection 2023-07-26: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by male food employees. - From follow-up inspection 2023-07-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler walls soiled and exterior of oven. - From follow-up inspection 2023-07-26: Observed walk-in cooler walls soiled and exterior of oven. Time Extended

High Priority - Establishment operating with no power without notifying the division. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Containers inside walk in cooler soiled.

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

Basic - Floor soiled/has accumulation of debris. Walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed she'll eggs stored above sauces in walk in cooler. Chef placed eggs on bottom shelf 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 fries hot holding at 100°F. Manager refried fries to bring up to temperature Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle. Employee removed Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed sanitizer at 0ppm. Employee corrected sanitizer to 100ppm Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed soap missing at handwash sink next to cookline

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed above mop sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of food storage tubs in walk in cooler soiled

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands with gloves on with no soap. Instructed employee to remove gloves, wash hands and put on new gloves. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided handout via email Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled slicer, small fryer on prep table, observed food bins in walk in cooler soiled with food debris

Basic - Floor area(s) covered with standing water. Observed standing water behind and below stove and fryers on cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets in cooler below flat top in front kitchen

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed soiled walk in cooler shelves soiled with food debris