LATINO RESTAURANT
148 NORTH STREET, MIDDLETOWN, NY 10940 · Restaurant (Food Service Establishment)
20 inspections
- Réinspection
0 infraction
- Contrôle
5 infractions
- 8B: In use food dispensing utensils improperly stored
- Not Critical Violation
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical Violation
- 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical Violation
- 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical Violation
- 8B: In use food dispensing utensils improperly stored
- Réinspection
1 infraction
- 14A: Insects, rodents present
- Not Critical Violation
- 14A: Insects, rodents present
- Contrôle
2 infractions
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical Violation
- 14A: Insects, rodents present
- Not Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Contrôle
0 infraction
- Réinspection
0 infraction
- Contrôle
4 infractions
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Not Critical Violation
- 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Contrôle
0 infraction
- Réinspection
0 infraction
- Contrôle
4 infractions
- 8F: Improper thawing procedures used
- Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Not Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical Violation
- 8F: Improper thawing procedures used
- Contrôle
0 infraction
- Contrôle
0 infraction
- Contrôle
0 infraction
- Contrôle
0 infraction
- Réinspection
0 infraction
- Contrôle
3 infractions
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Not Critical Violation
- 1H: Food from unapproved source, spoiled, adulterated on premises.
- Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Contrôle
1 infraction
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Contrôle
0 infraction
- Réinspection
0 infraction
- Contrôle
3 infractions
- 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Not Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Not Critical Violation
- 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.