ANTOJO LATINO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw fish stored over washed, peeled potatoes. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. At kitchen, microwave door soiled with food residue.

Basic - Food stored on floor. At kitchen, bin of cooked soup stored on floor. Advised operator of proper storage. Operator placed food onto crate. Corrected On-Site

Basic - Stored food not covered. At walk in cooler, food-cooked soups, sauces, stored not covered.

High Priority - Non-food grade paper/paper towel used as liner for food container. At cook line are- container with plantain chips lined with non food grade paper towel- operator removed. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. At tall reach in freezer raw fish- raw pork stored in non food grade shopping/go-go bag- operator removed and stored properly. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer raw fish not commercially packaged stored with cooked shrimp - operator removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter reach in cooler- Milk 48F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. 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. At walk in cooler cooked eggs made 2 days ago not date marked- operator date marked. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Beef soup 48-49F at 10:30 ( cooling overnight)- food stored in large quantity at current rate of cooling food did not reach to 41F within 6 hours -see stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Beef soup 48-49F at 10:30 ( cooling overnight)- food stored in large quantity at current rate of cooling food did not reach to 41F within 6 hours -see stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. At front counter handwash sink- container and utensils inside sink.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Spray bottle containing toxic substance not labeled. At dish washing area- purple spray bottle not labeled.

Basic - Food stored on floor. At walk in cooler raw chicken stored on floor.

Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler at cookline- in use avocados with stickers attached- operator removed stickers and washed properly. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. At tall reach in freezer- non food grade plastic garbage bags used in contact with pastries- operator removed. Corrected On-Site

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. At walk in cooler- rib soup prepared 02/10/24 - not date marked- operator date marked. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- Cooked yuca 45-47F- cold holding- food not prepared or portioned today- food out of temperature for 4 hours- operator moved to reach in freezer to quick chill. At small reach in cooler by front counter-Milk 50F- cold holding - food not prepared or portioned today- food out of temp for 4 hours- operator moved to walk in cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline on stove- Cooked rice - 109-120F- hot holding, cooked beans 93-106F- hot holding- food out of temperature for 45 minutes- operator turned on stove to reheat to 165F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle of degreaser not labeled- operator labled . Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink near cookline.

High Priority - Nonfood-grade bags used in direct contact with food. Raw beef stored in plastic handled to go bag in reach in freezer. Observed rice on cook line in plastic handle bag. Discussed with operator. Non food grade bottles used for oil. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (125°F - Hot Holding) on stove top.,operator moved to hot section of stove Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled.

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2022-07-20: Next inspection Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Chorizo thawing on top of convection oven. Warning - From follow-up inspection 2022-07-20: Next inspection Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in reach-in cooler near cook-line. Corrected On-Site

Basic - Bowl used to dispense dry rice. Chef removed. Corrected On-Site

Basic - Food stored on floor. Observed water bottles stored on floor in walk-in cooler. Chef moved to shelf. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed rice stored in a garbage can used as a container in the kitchen. Operator moved product to a food approved container. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Non commercially packaged raw pork stored above a container of cooked chicharrones in the upright reach in freezer unit. Operator stored properly. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing his hands at the triple compartment sink, later engaged in food preparation in the cook line. Employee washed hands in the hand washing sink. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal backpack stored on prep table in the kitchen. Operator removed. Corrected On-Site

Basic - Observed Cooking oil in a spray bottle removed from original container not identified by common name. Operator labeled it. Corrected On-Site