DELEITE LATIN FOOD

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

High Priority - Toxic substance/chemical improperly stored. Two spray bottles of sanitizer stored between single serve items at front counter. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -At handwashing sink in kitchen. - At handwashing sink at front counter. Corrected On-Site

Intermediate - No soap provided at handwash sink. At handwashing sink in kitchen. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door of kitchen. Repeat Violation

Basic - Food stored on floor. Several cases of canned soda stored on floor at front counter.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach-in cooler on cooks line.

Basic - Stored food not covered. Bowls of empanadas in reach-in freezer at back of kitchen uncovered. Corrected On-Site

Basic - Unnecessary items stored in garbage enclosure. Inoperable ice-machine stored at dumpster.

Basic - Unprotected ice machine in a customer/nonsecure area. Reach in freezer in dining area. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Cilantro wrapped in paper towel.

High Priority - Nonfood-grade bags used in direct contact with food. Dough in plastic to go bag in kitchen reach in cooler

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Multiple containers in reach in coolers are non food grade.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in front coffee bar reach in cooler at 52°. Advise operator to keep in cooler when not in use.

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. 13 cream cheese pastries, 9 cheese pastries. Per operator cheese pasties were in front display case overnight and not being held by temperature.

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. Per operator cheese pastries in case overnight. Provided operator with printed time plan.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by fan. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen handwash sink has no paper towels Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Handle is in contact with flower.

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

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line has cut marks Repeat Violation

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. Observe employee washing dishes without sanitizing. Informed and educated operator with proper dish washing techniques. Operator set up sanitizer and recommended them to rewash dishes that were just washed. Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door of kitchen

Basic - Unprotected ice machine in a customer/nonsecure area. Reach in freezer in dining area.

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags holding enchiladas in reach in freezers Operator removed Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired April 1st 2025

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in reach in coolers Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On side wall inside Repeat Violation

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Coffee sifters next to front counter handwashing sink

Basic - Covered waste receptacle not provided in women's bathroom. 1 unisex bathroom for guests

Basic - Cutting board has cut marks and is no longer cleanable. On make table on cookline

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. Behind kitchen equipment

Basic - Food stored on floor. Bag of salt in dry storage area

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood over cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents Front counter handwashing sink

Basic - Old labels stuck to food containers after cleaning. Several in use and on dry storage rack

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter glass display case . cheese pastry (83F - Cold Holding); bread (83F - Cold Holding)/overnight . Operator instructed to discard. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter hot holding unit, empanadas of meat (125F - Hot Holding); chicken empanadas (125F - Hot Holding)/2 hours . Operator reheated to 165F and increased temperature. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at kitchen handwash sink. operator restocked. 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. -Dukes reach in cooler Cooked chicken and beef prepared 4 days ago not date marked. Operator updated. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses stored onsite storage area shelf above sanitized equipment . Operator relocated. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Dining room reach in freezer . Grab and go Fruit frozen and frozen milk dessert . Operator relocated to behind the counter. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. Provided to operator. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in kitchen cold holding unit.

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2024-07-17: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over shell eggs in reach-in cooler. Operator replaced. Corrected On-Site - From follow-up inspection 2024-07-17: Time Extended

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. Operator removed. Corrected On-Site - From follow-up inspection 2024-07-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk stored in reach-in cooler over 24 hours, per operator. Operator placed a date mark. Corrected On-Site - From follow-up inspection 2024-07-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by mixer. - From follow-up inspection 2024-07-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Front counter handwash sink, as evidenced by towel inside sink. - From follow-up inspection 2024-07-17: Observed equipment inside the hws Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-07-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with gray liquid at front counter. - From follow-up inspection 2024-07-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In front counter area and back prep area. - From follow-up inspection 2024-07-17: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored under sandwich press. - From follow-up inspection 2024-07-17: Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2024-07-17: Time Extended