LATIN AMERICAN HOUSE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed interior the walk in cooler ham spread (50 F - Cooling), as per operator cooling since the night before. Operator discussed food on site.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed interior the walk in cooler ham spread (50 F - Cooling), as per operator cooling since the night before. Operator discussed food on site.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed scratching his neck to continue prepping food without washing his hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw eggs stored over cooked pasta.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on storage shelf above the stove in the kitchen malanga mashed (129 F - Hot Holding), as per operator for less than 2 hours out of temperature. Instructed operator to reheat food and maintain it at proper hot holding temperature. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed gallons of bleach stored next to containers with food under the preparation table located by the walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue in the hand wash sink at kitchen.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu with ceviche not identified raw on the menu. Operator marked all the menus on site. Corrected On-Site

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed hws handle soiled, hws located at kitchen next to the walk in cooler.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean large pots not inverted on storage shelves at dishwashing area. Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean kitchen utensils stored in dirty container located above the hws at kitchen area.

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

Basic - Employee eating in a food preparation or other restricted area. Observed employees Gatorade stored on food storage shelves at cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellphone stored on food storage shelf above the cooler at cook line.

Basic - Equipment in poor repair. Observed under-counter cooler gasket torn, cooler located across from the oven at cook line. Observed reach in cooler glass door cracked, fixed with tape.

Basic - Insect control device installed over food preparation area. Observed bug zapper stored over prep table at prep area. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with heavy grease accumulation.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled. Observed under-counter cooler gasket soiled, cooler located across from the oven at cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler interior soiled, cooler located at preparation area.

Basic - Reach-in cooler shelves with rust that has pitted the surface, under-counter reach in cooler located across from the oven at cook line.

Basic - Standing water or very slow draining water in handwash sink located at front counter. Repeat Violation

Basic - Stored food not covered. At front counter observed sliced ham stored in the reach in cooler not cover.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed floor soil throughout the kitchen.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.

Basic - Working containers of food removed from original container not identified by common name. Observed under the preparation table by the walk in cooler containers with complete seasoning and other spices not labeled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the men's restroom. The manager had paper put in the restroom. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed a blue liquid in a spray bottle not labeled. The manager had it labeled. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Observed in the steam table in cooked rice. The cook removed it. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed the ice bucket not inverted. The manager inverted it. Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. Observed under the triple sink.

Basic - Standing water or very slow draining water in handwash sink. Observed at the ware washing area.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee moved the garbage close to the preparation table where he was prepping food, then proceeded to prepare food and failed to wash his hands.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the walk in cooler raw chicken stored over raw beef.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at hot holding unit a front counter chicken empanadas (108F - Hot Holding); ham croquettes (110F - Hot Holding), as per operator for less than 30 minutes. Employee removed food to be rehydrated. Corrective Action Taken

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.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw ceviche not identified on the menu. Operator identified raw ceviche on the menu with an asterisk on site. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed in the walk in freezer cooked chicken not properly date marked.

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

Basic - Food not stored at least 6 inches off of the floor. Observed raw green plantain, potatoes, stored in a bucket on the floor in the walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in use knives stored in between cooler and prep table. Operator removed it. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in standing water at 96f.

Basic - No handwashing sign provided at a hand sink used by food employees, hws located at cook line near the walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of reach in coolers located at cook line soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface, small under-counter cooler located across from the oven at cook lune.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink,hws,located at breakfast station.

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

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on the floor at cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw chicken stored over gravy. Manager rearranged food in the walk in during the inspection. Observed in the prep cooler located at cook line raw beef stored over cooked pork. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in the under-counter cooler at cook line 4 raw tuna fillets not removed from reduced oxygen package to thaw. Manager discarded fish on site.

High Priority - Toxic substance/chemical improperly stored. Observed cold relief stored on shelf above the hws at kitchen, near food and clean equipments. Employee removed it on site. Corrected On-Site

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager wan unable to answer prob correct thermometer calibration temperature or cold holding hot holding temperature. Coached manager on basic food code temperatures and also instructed manager to review his manager food training. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat grinder soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a large garbage can stored in front of the hand wash sink at cook line. Employee removed it on site.

Intermediate - Spray bottle containing toxic substance not labeled. Observed Spray bottle containing chlorine not labeled.

Basic - Bowl or other container with no handle used to dispense food. Observed scoop with no handle used as scoop in container with tomato sauce. Employee removed it on site. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle soiled. Observed reach in cooler door handle soiled.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in the under-counter cooler at cook line 4 raw tuna fillets not removed from reduced oxygen package to thaw. Manager discarded fish on site. Corrected On-Site

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

Basic - Insect control device installed over food preparation area. Observed Insect control device installed over a pep cooler at cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink at cook line.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on bottom of reach in cooker at cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed about 20 whole Turkeys thawing at room temperature in the kitchen. Employees returned it all to the WIC to properly thawing. Corrective Action Taken

Basic - Uncovered food stored near sink exposed to splash. Observed a large container with whole turkeys stored near the hand sink at cook line exposed to splash. Employee removed it on site. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw salmon in the walk in cooler.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during the inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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

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

Basic - Floor area(s) covered with standing water. In front of the walk in cooler.

Basic - Floor tiles missing and/or in disrepair. In the kitchen.

Basic - Food storage container/container lid cracked or broken. Rice lid container.

Basic - Food stored on floor. Observed creama de malanga stored on the floor in the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled T the reach in coolers in the kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior in front of cookline soiled.

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

Basic - Worn, torn and/or soiled floors/carpeting. Observed Throughout the kitchen and walk in freezer floor soiled.

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator put gloves on without washing hands. Informed operator on proper method. Corrected On-Site - From follow-up inspection 2024-02-08: Observed operator put gloves on without washing hands. Coached employee on proper method. Time Extended Corrected On-Site - From follow-up inspection 2024-02-09: At the time of inspection observed put gloves to engage with food, without washing hands. Instructed manager to wash his hands before engaging food and placing gloves on. Violations given a time extension if repeated on the next inspection, it may resolve in an immediate administrative complaint. Time Extended Corrected On-Site

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed staff performed multiple tasks without changing gloves. Informed staff on proper procedure. Corrected On-Site - From follow-up inspection 2024-02-08: Observed staff performed multiple tasks without changing gloves. Coached staff on proper methodTime Extended Time Extended Corrected On-Site - From follow-up inspection 2024-02-09: Observed staff performed multiple tasks without changing gloves. Coached staff on proper method Violations given a time extension if repeated on the next inspection, it may resolve in an immediate administrative complaint Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed at all reach in coolers located across from cook line at kitchen. Warning - From follow-up inspection 2024-02-08: Time Extended - From follow-up inspection 2024-02-09: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in coolers across from cook line at kitchen. Repeat Violation Warning - From follow-up inspection 2024-02-08: Observed at reach in coolers across from cook line at kitchen. Time Extended - From follow-up inspection 2024-02-09: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen. Observed wall soiled through the dishwashing area. Repeat Violation Warning - From follow-up inspection 2024-02-08: Time Extended - From follow-up inspection 2024-02-09: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs at kitchen counter in ice bath 50F. Cook replaced ice in container, check 15 minutes later Pooled eggs 42F 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles soiled.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flans, rice puddings and 3 leches desserts prepared on site according to manager two days ago, no date labeled . Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bot containing degreaser no labeled. Employee lab spray bottle. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup used to serve tomato sauce at prep table Manager discarded cup. Corrected On-Site

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

Basic - Cove molding at floor/wall juncture broken/missing. Observed at kitchen area.

Basic - Drain cover(s) missing. Observed in front of walk in freezer.

Basic - Equipment in poor repair. Observed prep table door in disrepair by dry storage area.

Basic - Floor tiles missing and/or in disrepair. Observed at kitchen area broken and missing tiles. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in co at kitchen shelves rusted.

Basic - Standing water in bottom of reach-in-cooler. Observed 3 door prep table at kitchen standing water inside. Repeat Violation

Basic - Stored food not covered. Observed cooked pork legs, sliced cheese and raw ch containers inside walk in cooler no covered. Employee covered food containers. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at ware washing area. Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed about 18 shell eggs stored on top of table at kitchen, out for about 1 hour according to cook, Cook stored shell eggs inside reach in cooler to cool dawn. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils inside hand wash sink at kitchen. Employee removed utensils from inside hand wash sink. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers with cooked pork and pork roast cooked two days ago according to manager, no date labeled inside walk in cooler. Manager labeled food containers with dates. Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area and dining areas. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting boards at kitchen. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking juice from a cup with no lid. Manager discarded drink and spoke to employee about drinking in preparation or restricted areas. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cellphone on top of preparation table at kitchen. Employee removed cellphone from top of preparation table. Corrected On-Site

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

Basic - Equipment in poor repair. Observed racks used as drain boards with corrosion, reach in freezer next to 3 compartment sink at front counter Iliad in disrepair. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed inside walk in cooler. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knifes stored between preparation refrigerated tables at kitchen. Manager removed knifes and took them to ware washing area for cleaning. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored on standing water. Water at 90F Manager discarded water and took utensils to ware washing area for cleaning. Corrected On-Site

Basic - Light shield damaged/in disrepair. Observed plastic light covers cracked at ware washing and kitchen areas.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in coolers soiled and fan covers at walk in cooler dusty. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler preparation table 3 doors at kitchen. Repeat Violation

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar. Manager discarded straws, and replaced them with individually wrapped ones. Corrected On-Site

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed plastic spoons not handles upwards on container. Employee stored single serve spoons with handles upwards. Corrected On-Site

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed beef stored in shopping bags inside walk in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, and top of preparation table. Employee cleaned areas and sanitized cutting board and preparation table. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic basket inside hand wash sink. Manager removed plastic basket from inside hand wash sink. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flans, rice puddings and milk desserts, in reach in cooler next to sandwich preparation area, according to manager prepared 2 days ago no date labeled. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing sanitizer no labeled. Manager labeled spray bottle. Corrected On-Site

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

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed 2 clean pots on the floor. Manager stored pots on rack after sanitizing them. Corrected On-Site

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

Basic - Equipment in poor repair. Observed racks used as drain boards with corrosion, reach in freezer next to 3 compartment sink at front counter Iliad in disrepair.

Basic - Faucet/handle missing at plumbing fixture. Observed at 3 compartment sink.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fans inside walk in cooler,storage shelves.

Basic - Soiled dry wiping cloth in use. Manager replaced wiping clothes with clean ones. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed on 3 door preparation sandwich table at kitchen.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed on ware washing area.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed a cartoon of eggs on top of counter at kitchen area, according to manager for about 45 minutes. Manager put eggs inside reach in cooler. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs at counter on ice bath at 50°f cold holding. Manager added Ice an water to container to cool dawn pooled eggs. Corrective Action Taken Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine at 200ppm. Manager discarded sanitizer and prepared a new bucket, Chlorine at 50ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Repeat Violation

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ham croquets, flans, cream brûlée and rice puddings, inside walk in cooler according to manager prepared 2 days ago, no date labeled. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed at sandwich preparation station.

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

Basic - Insect control device installed over food preparation area. Observed a glue trap above food preparation on kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under steam table, and preparation table at kitchen area. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Observed at kitchen area.

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