LATIN AMERICAN HOUSE
9160 NW 122 ST UNIT #1-5
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/10/2025
High Priority
3
Intermediate
3
Basic
13
Total
19
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed raw green plantain, potatoes, stored in a bucket on the floor in the walk in cooler.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in use knives stored in between cooler and prep table. Operator removed it. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in standing water at 96f.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees, hws located at cook line near the walk in cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of reach in coolers located at cook line soiled.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface, small under-counter cooler located across from the oven at cook lune.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink,hws,located at breakfast station.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers. **Repeat Violation**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on the floor at cook line.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee moved the garbage close to the preparation table where he was prepping food, then proceeded to prepare food and failed to wash his hands.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the walk in cooler raw chicken stored over raw beef.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at hot holding unit a front counter chicken empanadas (108F - Hot Holding); ham croquettes (110F - Hot Holding), as per operator for less than 30 minutes. Employee removed food to be rehydrated. **Corrective Action Taken**
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw ceviche not identified on the menu. Operator identified raw ceviche on the menu with an asterisk on site. **Corrected On-Site**
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed in the walk in freezer cooked chicken not properly date marked.
Food safety inspection conducted on 1/10/2025 revealed 19 total violations (3 high priority, 3 intermediate, 13 basic).
Inspection on 11/20/2024
High Priority
3
Intermediate
4
Basic
10
Total
17
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed scoop with no handle used as scoop in container with tomato sauce. Employee removed it on site. **Corrected On-Site**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle soiled. Observed reach in cooler door handle soiled.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in the under-counter cooler at cook line 4 raw tuna fillets not removed from reduced oxygen package to thaw. Manager discarded fish on site. **Corrected On-Site**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- 35B-02-4:Basic - Insect control device installed over food preparation area. Observed Insect control device installed over a pep cooler at cook line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink at cook line.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water on bottom of reach in cooker at cook line.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed about 20 whole Turkeys thawing at room temperature in the kitchen. Employees returned it all to the WIC to properly thawing. **Corrective Action Taken**
- 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Observed a large container with whole turkeys stored near the hand sink at cook line exposed to splash. Employee removed it on site. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw chicken stored over gravy. Manager rearranged food in the walk in during the inspection. Observed in the prep cooler located at cook line raw beef stored over cooked pork. **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in the under-counter cooler at cook line 4 raw tuna fillets not removed from reduced oxygen package to thaw. Manager discarded fish on site.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed cold relief stored on shelf above the hws at kitchen, near food and clean equipments. Employee removed it on site. **Corrected On-Site**
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager wan unable to answer prob correct thermometer calibration temperature or cold holding hot holding temperature. Coached manager on basic food code temperatures and also instructed manager to review his manager food training. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat grinder soiled.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a large garbage can stored in front of the hand wash sink at cook line. Employee removed it on site.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Spray bottle containing chlorine not labeled.
Food safety inspection conducted on 11/20/2024 revealed 17 total violations (3 high priority, 4 intermediate, 10 basic).