LITTTLE CUBAN CAFE

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In the rolling bin of rice, a cup was stored inside and used to dispense the food. The cup was removed Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. In the prep sink chicken was stored in shopping bags with ink writing on them. The chicken was thawed and removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On the cook line, the raw shell eggs were stored over the sliced cheese. The eggs were moved to over the marinated chicken. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for 3cs or sanitizer buckets

Basic - Time/temperature control for safety food thawed in an improper manner. In the prep sink, bags of pork were being thawed at room temperature without running water. The water was turned on. Corrected On-Site

High Priority - Employee touched soiled surface and then handled clean equipment without washing hands. At the coffee machine, an employee crushed an empty bottle of milk, placed it in the trash can and pressed the garbage down. She then proceeded to prepare a cup of coffee without washing her hands. The coffee cup was removed. The employee washed her hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw fish was stored over a box of apples and oranges. The fish was moved. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Buildup of food debris/soil residue on equipment door handles. On reach in cooler #4

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On the prep table next to the cook line, an employee cellphone was stored on top of the table. The phone was removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler near the triple sink, the raw eggs were stored over the raw onions. The eggs were moved to the lowest shelf. Corrected On-Site

Basic - Food stored on floor. In the walk in cooler, milk and eggs were stored on the floor. They were moved to shelving. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Observed raw salmon, not commercially packaged, stored over ice bags, commercially packaged, inside reach in freezer in prep kitchen. Operator properly stored. 2) Observed raw chicken stored over cooked chicken inside walk in cooler. Operator properly stored. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice machine in kitchen. Operator cleaned and sanitized. Corrected On-Site

Basic - Food stored on floor. Observed frying oil cartons stored on floor next to cook line. Operator properly stored. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork in Kenmore freezer in cook line. Operator inverted Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy Beverage air cooler in kitchen raw beef 50 F cold holding less than 4 hours ago. Operator moved to another cooler to quick chill. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedures to manager Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - No soap provided at handwash sink in cook line. Operator provided Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment served eggs per customer request. Provided consumer advisory to establishment. Operator posted Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled in kitchen. Operator labelled bleach Corrected On-Site

Basic - 1.Walk-in cooler and shelves with rust that has pitted the surface. 2. Reach in cooler shelf in sandwich station with rust that pitted the surface under flip top cooler by front counter. Repeat Violation

Basic - Bowl or other container with no handle used to dispense rice in kitchen. Operator removed and placed scoop with handle. Corrected On-Site

Basic - Ceiling above rice warmers soiled in kitchen.

Basic - Chest freezer bottom shelf have accumulation of soil residues in kitchen. Operator placed on defrost mode to clean Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food not stored at least 6 inches off of the floor. Containers of oil on floor in kitchen. Operator elevated Corrected On-Site

Basic - Ice buildup in reach-in freezer in kitchen next to hand wash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in beverage air cooler in kitchen, operator cleaned during inspection Corrected On-Site

High Priority - Container of medicine improperly stored inside advant edge reach in cooler in kitchen. Operator removed Corrected On-Site

High Priority - Raw chicken stored over or with unwashed produce inside walk in cooler. Operator moved raw chicken and stored correctly. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Per employee out of cooler less than 1 hr. Employee moved back to cooler to quick chill. Recommended using Time As Public Health Control and form. Provided to operator Corrective Action Taken Repeat Violation

Intermediate - Equipment drain line draining into handwash sink in kitchen.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Thermometer missing battery.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stored on shelf under prep table in kitchen. Operator moved to be washed rinsed and sanitized. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Blender inside hand sink by front counter. Operator removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager arrived during inspection. Corrected On-Site

Basic - 1. Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside all reach in coolers in kitchen and by front counter. 2. Hood filters soiled in cook line.

Basic - Clean bowls, plates not stored inverted or in a protected manner front station next to steam table. Operator inverted Corrected On-Site

Basic - Containers of oil stored on floor in kitchen. Operator elevated Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit inside glass door cooler in ware washing area.

Basic - No handwashing sign provided at a hand sink used by food employees by front counter opposite steam table. Operator provided Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Two drawer cooler by front counter.

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind flat grill in cook line.

Basic - Working containers of food removed from original container not identified by common name. Operator labelled sugar containers by front counter.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Two cans household pesticides by hand sink in kitchen. Manager discarded cans. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary sanitizer at 3 compartment sink at 50ppm. Employee added more tablets to correct to 200ppm. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Case of fish filets above cooked pork in reach in freezer in back kitchen.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On counter by sandwich press half flat of eggs at ambient temperature above 45F. Per employee out of cooler less than 1 hr. Employee moved back to cooler to rechill. Recommended Time As Public Health Control and form provided. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter by sandwich press cooked onions (81°F - Cold Holding) Per employee cooked less than 2 hrs. Onions moved to cooler to chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well cooked pork (88-94°F - Hot Holding); cooked sausage (88°F - Hot Holding). Per employee in unit less than 1.5 hrs. Items moved back to griddle to reheat for proper hot holding Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of unknown substance by 3 compartment sink. Manager labeled bottle. Corrected On-Site

Basic - Food stored on floor. Containers of fryer oil in kitchen and back prep area.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In Traulsen in storeroom cases of raw chicken over packets of raw beef.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit 1) On counter above Bev-Air cooked onions (81°F - Cold Holding). Per cook prepped less than 1 hr. Cook moved to cooler to quick chill 2) In Bev-Air pooled eggs (61°F - Cold Holding) Per cook in cooler 30 minutes. Cook placed eggs in ice bath to rapid chill. Corrected On-Site Repeat Violation

Intermediate - Equipment drain line draining into handwash sink. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Cooks unable to find thermometers. Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand sink in prep area. Manager replaced soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Two bottles by hand sink in prep area.

Basic - Covered waste receptacle not provided in women's bathroom. In employee's restroom and in prep area and public restroom. Repeat Violation