- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, True reach in cooler.
- Critical - No Certified Food Manager for establishment, licensee has 60 days from receiving license.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees, mensroom.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Licensee has 60 days from date of hire to train employees.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food being cooled by nonapproved method, yucca and potatoes wrapped tightly. Corrected On Site.
- Critical - Observed food stored on floor, citrus. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed nonfood-grade containers used for food storage, shopping bags.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken, beef and tamales. Corrected On Site. Management voluntarily discarded.
- Observed unnecessary items on the premise. suitcases, wood, toys ect.
- Observed wall in disrepair under 3 compartment sink.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, backdoor.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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3/23/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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