Los Latino's Grocery - Restaurant, 3521 Florida Ave, Kenner, LA - Restaurant inspection findings and violations



Business Info

Restaurant name: LOS LATINO'S GROCERY - Restaurant
Address: 3521 Florida Ave, Kenner, LA
Parish: Jefferson
Restaurant type: Restaurant
Total inspections: 14
Last inspection: 07/31/2012

Restaurant representatives - add corrected or new information about Los Latino's Grocery - Restaurant, 3521 Florida Ave, Kenner, LA »


Inspection findings

Inspection date

Type

  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • A current state food safety certificate is not conspicuously posted.
  • Plumbing is not maintained.
  • Hand wash lavatory is not accessible
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • A valid permit to operate is not posted in a conspicuous location.
  • Food handlers are not wearing proper hair restraints.
07/31/2012Routine
  • Bulk containers are not properly labeled.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • A current state food safety certificate is not conspicuously posted.
  • Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
02/23/2012Reinspection
  • Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
  • Bulk containers are not properly labeled.
  • An accurate ambient air temperature-measuring device is not provided.
  • An accurate product temperature-measuring device is not provided.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • In use food utensils are stored in water that is not maintained at a minimum of 135°F.
  • A current state food safety certificate is not conspicuously posted.
  • Plumbing is not maintained.
  • Hand wash lavatory is not accessible
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • Floors are not clean.
  • Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
  • Walls/ceilings or attached equipment are not clean.
  • Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
02/06/2012Routine
  • Food is not stored in a clean, covered container.
  • Food scoop is constructed without a handle.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
  • Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
  • A current state food safety certificate is not conspicuously posted.
  • Plumbing is not maintained.
  • Walls/ceilings or attached equipment are not clean.
  • Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • Food handlers are not wearing proper hair restraints.
05/31/2011Routine
  • Critical: Food consists in whole or in part of a filthy, putrid, or decomposed substance.
  • Bulk containers are not properly labeled.
  • Potentially hazardous foods are not properly thawed.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Non-food contact equipment is not maintained in good repair.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • A current state food safety certificate is not conspicuously posted.
  • Walls/ceilings or attached equipment are not clean.
  • Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
  • Cloths used for wiping spills are used for other purposes.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • Food handlers are not wearing proper hair restraints.
09/13/2010Routine
  • Bulk containers are not properly labeled.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
  • Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
  • A current state food safety certificate is not conspicuously posted.
  • Plumbing is not maintained.
  • Hand wash lavatory is not accessible
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • Walls/ceilings or attached equipment are not clean.
  • Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • Food handlers are not wearing proper hair restraints.
08/06/2010Routine
  • Critical: Food for hot holding and service was held at a temperature of less than 135°F.
  • Bulk containers are not properly labeled.
  • An accurate ambient air temperature-measuring device is not provided.
  • An accurate product temperature-measuring device is not provided.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • A current state food safety certificate is not conspicuously posted.
  • Walls/ceilings or attached equipment are not clean.
  • Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
01/28/2010Reinspection
  • Critical: Food for hot holding and service was held at a temperature of less than 135°F.
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Bulk containers are not properly labeled.
  • An accurate ambient air temperature-measuring device is not provided.
  • An accurate product temperature-measuring device is not provided.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
  • A current state food safety certificate is not conspicuously posted.
  • Walls/ceilings or attached equipment are not clean.
  • Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
01/13/2010Routine
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Food is not stored in a clean, covered container.
  • Food scoop is constructed without a handle.
  • A current state food safety certificate is not conspicuously posted.
  • Floor is not maintained level or in good repair.
  • Floors are not clean.
  • Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
  • A valid permit to operate is not posted in a conspicuous location.
09/29/2009Reinspection
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: Equipment and/or utensils are not constructed of approved materials.
  • Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
  • Packaged food is not labeled as specified by law.
  • Food is not stored in a clean, covered container.
  • Food is not stored six (6) inches off the floor.
  • Food scoop is constructed without a handle.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
  • A current state food safety certificate is not conspicuously posted.
  • Floor is not maintained level or in good repair.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • Walls/ceilings or attached equipment are not in good repair.
  • Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
  • A valid permit to operate is not posted in a conspicuous location.
  • A valid permit to operate was not obtained prior to opening of the food establishment and/or the permit is not valid due to non-payment of fees/penalties.
09/26/2009Routine
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • A current state food safety certificate is not conspicuously posted.
  • Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
  • A valid permit to operate is not posted in a conspicuous location.
07/07/2009Reinspection
  • Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
  • An accurate ambient air temperature-measuring device is not provided.
  • An accurate product temperature-measuring device is not provided.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • Walls/ceilings or attached equipment are not in good repair.
  • Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
07/02/2009Reinspection
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • An accurate ambient air temperature-measuring device is not provided.
  • An accurate product temperature-measuring device is not provided.
  • Food scoop is constructed without a handle.
  • Drain boards are not provided on the three compartment sinks
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • A current state food safety certificate is not conspicuously posted.
  • Plumbing is not maintained.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not in good repair.
  • Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
06/18/2009Reinspection
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Food scoop is constructed without a handle.
  • Drain boards are not provided on the three compartment sinks
  • Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • A current state food safety certificate is not conspicuously posted.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
  • Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
06/03/2009Routine

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