Health Report #108233

Establishment Name: Sabor Latino
Report Date: 07/21/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Common Name N/A N/A N/A Observed a spray bottle with blue and red cleaning chemicals in use in the kitchen without labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (pf) correct by providing labels to the bottles with the common name of the chemical being stored within. Corrected: person in charge provided the proper name to the noted items
Critical Handwashing Cleanser, Availabi N/A N/A N/A Observed the hand sink in the kitchen to only have hand sanitizer available for use. No soap present. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (pf) correct by providing soap to the noted hand sink. Corrected: person in charge provided soap to the noted hand sink.
Critical Cooling N/A N/A N/A Observed facility made salsa that was cooked the night before at 56f and still in the cooling process sealed with plastic wrap, located in the three door upright cooler by the back door. Cooked potentially hazardous food shall be cooled: (1) within 2 hours from 135f to 70f; p and (2) within a total of 6 hours from 135f to 41f or less. P person in charge discarded the noted food and stated that they would cool the food in containers that are not sealed, use the ice wands and temp throughout the process to ensure food gets down to the proper temperatures in the time frame noted above.
Critical Potentially Hazardous Food (Ti N/A N/A N/A Observed multiple small containers of salsa at 57f in the two door keg at the bar. Note: cooler was not working at the time of inspection. Potentially hazardous food that is to be cold shall be held at 41f or below. Correct by discarding the noted food into the garbage. Corrected: person in charge discarded the noted food into the garbage.
Critical Ready-to-Eat, Potentially Haza N/A N/A N/A Observed an inconsistent date marking system in use throughout the facility. Note: all food had date corrected during inspection. Potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41�f or less for a maximum of 7 days. (pf) correct by putting a consistent date marking system in place for use in the facility. ,
Critical Equipment Food-Contact Surface N/A N/A N/A Observed the following food contact surfaces soiled with a food debris build up: 1. Underside of shelf over steam table on the cook line. 2. Underside of shelf over the top loading reach-in cooler on the cook line. 3. Can opener blade. 4. Multiple utensils in clean dish storage under the prep table. Equipment food-contact surfaces and utensils shall be cleaned: (1) before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) correct by washing, rinsing and sanitizing the noted items. ,
Normal Floors, Walls, and Ceilings N/A N/A N/A Observed carpet installed in the following areas: 1. Food storage room adjacent to the employee bathroom and staircase leading to the office. Note: carpet is very soiled and black in color. 2. In the storage room with the ice machine directly adjacent to the office where beer is also stored. Except for anti slip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Correct by removing the carpet and making the floor smooth and easily cleanable. ,
Normal Good Repair and Proper Adjustm N/A N/A N/A Observed the two door bar keg cooler with salsa holding inside at 57f. Note: other non-potentially hazardous liquids were temping at 50f. Equipment shall be maintained in a state of repair and good condition. Correct by repairing the noted cooler to hold cold food at 41f or below. ,
Normal Nonfood-Contact Surfaces N/A N/A N/A Observed the following non-food contact surfaces soiled with a debris build up: 1. Top of aquafina cooler at the bar. 2. Brown shelving under blenders at the bar. 3. Top of two metal shelving above the microwave in the prep area. 4. Emerson thermostat on wall in prep area. 5. Wall of the prep area, behind the microwave, shelves and around the thermostat. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct by cleaning all the noted items and cleaning them at a frequency that maintains them free of debris build up. ,
Normal Single-Service and Single-Use N/A N/A N/A Observed single use containers for sour cream and milargo being heavily reused throughout the facility. Single-service and single-use articles may not be reused. Correct by discontinuing use of single use containers for food storage and provide food grade containers for food storage.