Las Carnitas Latin Cuisine

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed employee filling red sanitizer bucket with water at hand sink at front counter.
• Chemicals and toxic substances
  • Intermediate: Original container of toxic substance or chemical does not bear the manufacturer's label. Observed three large containers with yellow, blue, and red toxic substances connected to dishmachine with no attached label.

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Observed same.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal drinks stored on shelf above coffee mugs at front counter.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Observed plastic container er with no handle stored in rice container with rice in dry storage area.
  • Basic: Equipment in poor repair. 1. Observed torn door gasket at walk in cooler.
• Food-contact surfaces clean and sanitized
  • Basic: Interior of microwave has accumulation of black substance/grease/food debris opposite cookline in kitchen.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Observed on door gaskets at both three door reach in coolers opposite cookline in kitchen.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found 1. Observed approximately 20 live, small flying insects resting on wall around dish machine in warewashing area. 2. Observed 2 live, small flying insects resting on breadcrumbs container at storage rack in kitchen. 3. Observed 2 live, small flying insects resting on wall next to cookline in kitchen. 4. Observed 1 live, small flying insects resting on cup stored on top of microwave at front counter. 5. Observed 4 live, small flying insects resting on shelf and on single service styrofoam food containers in kitchen. 6. Observed 6 live, small flying insects resting inside cabinet space for and on bottled drink mixes at front counter.
  • Basic: Dead roaches on premises. 1. One dead roach observed under clean utensil rack in warewashing area. 2. Approximately 30 dead roaches observed on glue board monitor under microwave at front counter.
  • Basic: Exterior door has a gap at jamb that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
• Premises and cleaning equipment
  • Basic: Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in bucket in storage area.
• Other sanitary and safe operation
  • Basic: Carbon dioxide not adequately secured in storage area.