ESTRELLA LATINA

High Priority - Observed 1 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./ prep area

High Priority - Operating with an expired Division of Hotels and Restaurants license./ license expired April 1, 2022 Admin Complaint

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

Basic - Equipment in poor repair./ reach in cooler door

Basic - Floor tiles missing and/or in disrepair./ cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ Hoods

Basic - Standing water in bottom of reach-in-cooler./ reach in cooler front area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoke sausage (47fF - Cold Holding); fish sticks (47fF - Cold Holding) less then 4 hours , operator rapid chill to bring it down to 41° Corrective Action Taken Repeat Violation

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink./ employee hand sink water temp 80° cook line

Basic - Reach-in cooler shelves with rust that has pitted the surface./ tall reach in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham - cheese (50°F - Cold Holding) less then 4 hours , operator rapid chill to bring down to 41° Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (120°F - Hot Holding) from 45 minutes, operator re-heated to 165° for 15 sec Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - No handwashing sign provided at a hand sink used by food employees./ kitchen area

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler shelves with rust that has pitted the surface./ tall reach in cooler