LATIN TWIST CAFE

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

Basic - Employee with no hair restraint while engaging in food preparation. Hair pulled back in ponytail no restraint Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen to work with food and failed to wash hands first.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer scrubs dirty dishes with gloves on and puts away clean dishes without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In upright reach in cooler by hand wash sink: raw beef (47F - Cold Holding); empanada (47F - Cold Holding) Operator moved items to reach in freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On flat top next to fryer: cooked onions (107F - Hot Holding); fresh garlic and oil (113F - Hot Holding) Inspector discussed using Time as a Public Health Control.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles on soda machine at front of restaurant.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by employee skinning potatoes. Manager moved employee to another station. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice cute on soda machine has mold like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored above a food prep table. Operator stored correctly. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees keys stored above a food prep table in kitchen. Manager removed. Corrected On-Site

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop used to dispense rice is touching the food. Operator stored correctly. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Mortar bowl cracked and not sealed.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine tested at 0ppm Observed employee set up 3-compartment sink , sanitizer tested at 50ppm Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over cooked ox tail Corrected observed employee place on bottom shelf Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed 2 spray bottle stored on hand sink on service line Corrected -observed employee remove Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink store on prep table Corrected -observed employee remove 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 the plantains at 122. Employee turned the temperature up. 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. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with debris. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed tongs stored in the sink. Observed employee taking the tongs from the sink. Corrected On-Site

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.

Basic - Food stored on floor. Observed black beans in a bucket stored on the floor. Owner put food on a 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. Onion on cook line 103F. Employee put in pan to reheat. Recheck 137F. Employee turned up heat to reheat quickly. Corrective Action Taken

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.

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.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. At 0ppm. Discussed setting up triple sink with manager and manual dish washing. Triple sink 100ppm. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up cooler by kitchen hand sink. Beef 47F, recheck 46F, Chicken 48F- manager voluntarily discarded. Beef 48F, recheck 44F. Manager moved to freezer to chill. Corrective Action Taken

Basic - Equipment in poor repair. Gasket torn at reach in cooler by front counter. Manager states she has ordered a gasket. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots over cut onions. Manager moved carrots. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in stand up cooler across from ovens 44°F. Manager moved to freezer to chill. Recheck 41°F Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Onions at 116°F on grill. Manager began to reheat to 165°F or hotter. Corrective Action Taken

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2021-07-22: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2021-07-22: Time Extended