The Latin Grill Tampa Inc

Basic – Bowl or other container with no handle used to dispense food. In bulk sal,flour and sugar.

Basic – Cardboard used to line nonfood-contact shelves in dry storage areas.

Basic – Cutting board has cut marks and is no longer cleanable. Throughout kitchen.

Basic – Dead roaches on premises

1 dead roach on floor in liquor room

1 dead roach in kitchen. In front of walk in cooler.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Repeat Violation

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jumper cables on can rack in kitchen. Repeat Violation

Basic – Floor soiled/has accumulation of debris. Throughout kitchen,bar, and dining room.

Basic – Food stored on floor. Bulk limes on floor in walk in cooler of dry storage area.

Basic – In-use tongs stored on equipment door handle between uses. 4 tongs on handle at cooks line. Repeat Violation

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in coconut flakes at bar.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in all reach in coolers.

Basic – Reach-in coolersinterior/shelves have accumulation of soil residues throughout kitchen.

Basic – Reuse of single-service or single-use articles. Pork skins in single use seasoning containers.

Basic – Stored food not covered. Bread in walk in cooler not covered.

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

Basic – Wet wiping cloth not stored in sanitizing solution between uses. On reach in cooler in kitchen near soda station.

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee cleaning dishes with 0 ppm of chlorine.

High Priority – Food stored stacked uncovered on top of one another uncovered. Red bell pepper in glass container in container holding cilantro not protected in reach in cooler.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

3 live flies at bar.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw shell eggs over cooked shrimp in walk in cooler .

High Priority – Roach activity present as evidenced by live roaches found

6 live roaches on wall at kitchen entrance near hallway

1 live roach under two compartment sink in kitchen

13 live roaches under prep table that holds meat slicer

2 live roach on wall near meat slicer

8 live roach under prep table across from oven

1 live roach on prep table across from fryer

2 live roaches on prep table across from stove

1 live roach under steam tables in kitchen

1 live roach near water in kitchen

2 live roaches under dish machine

1 live roach on shelf in dish area. n2 live roach on wall in dish area.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nCold holding: brie 54 F,pepper jack 54 F, raw chicken 52 F

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and can opener in kitchen.

Intermediate – Handwash sink not accessible for employee use at all times. Black containers in handwash sink at bar. Operator removed at time of inspection. Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink near walk in freezer.

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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. Repeat Violation

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Dressing and multiple items in walk in coolers.

Intermediate – Spray bottle containing toxic substance not labeled with purple liquid.