LATIN SISTERS CAFE

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. - Triple Sink (Quaternary 0ppm). Operator added sanitizer. Final reading 300ppm Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - spoons and spatulas on shelf near three comp sink

Basic - Outer openings not protected with self-closing doors. - back door

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - cooked potato - fried eggs - raw shell eggs Observed at cookline. Operator has blank forms not filled out.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. - Sanitizer Bucket (Quaternary 0ppm).

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. - employee cracked eggs, then put together order in Togo container, moved cooked bacon from microwave to Togo container without changing gloves. Educated employee.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. - Triple Sink (Quaternary >400ppm). Employee diluted. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. - plastic cup no handle used to dispense waffle powder

Basic - Outer openings not protected with self-closing doors. - back door

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - French toast mix (47F - Cold Holding); - ham (47F - Cold Holding) Operator states brought out during rush, less than an hour.

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

Basic - Outer openings not protected with self-closing doors. - back door

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For cheese pastry. Emailed operator time plan Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. On make table at cooks line

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

Basic - Working containers of food removed from original container not identified by common name. Flour and waffle mix no label at cooks area

Basic - Outer openings not protected with self-closing doors. Backdoor

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. Provided DBPR HR 5030-104 Clean-Up of Vomiting and Diarrheal Events

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In the prep area

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawed in warm standing water

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink had a lexan container in the sink , removed Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided a consumer advisory to post

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced ham in the container not date marked

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in the black refrigerator not dated

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the black refrigerator raw eggs over produce Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in standing water