HAVANA 1957

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm) Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Bar area- bottle containing sanitizer, employee labeled Corrected On-Site Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. Spoon stored inside dirty container, Employee removed to be wash, clean and sanitize Corrected On-Site Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed watch Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employee placed a hat Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting.soup cups on piles, stacked wet. Cleaning utensils- storage rack in dish ware room. Warning

Basic - Floor soiled/has accumulation of debris. -storage area -in front of walk in freezer Build up of soiled and wet cardboard Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler, Cooked- , shredded beef, spicy beef, mojo rice, ground beef, pork 46-58. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine chlorine at 0 ppm. Operator advised to sanitize at three compartment sink until dish machine is able to sanitize with chlorine at 50-100 ppm, corrected to 100 ppm. Corrected On-Site Repeat Violation

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler, Cooked- , shredded beef, spicy beef, mojo rice, ground beef, pork, beef 46-58. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in flip top cooler at front service area cooked- sweet potato, pumpkin- 50-52. Both taken from the walk in cooler and placed in the flip top cooler at about 8:00 am, temperature taken at 2:00 pm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in flip top cooler at front service area cooked- sweet potato, pumpkin- 50-52. Both taken from the walk in cooler and placed in the flip top cooler at about 8:00 am, temperature taken at 2:00 pm.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employees rinsing container at front are hand wash sink. Employee discontinued rinsing containers at the hand wash sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, at ware washing area. Operator provided paper towel. Corrected On-Site

Intermediate - No soap provided at handwash sink at ware washing area. Operator provided soap. Corrected On-Site Repeat Violation

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training by Alcohol and Food Safety Institute. Company is not listed on Approved Food Worker Training Program.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed buildup of debris on the interior space between ice machine door and the ice bin. Employee cleaned and sanitized the area. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food, in dry storage rice container. Employee removed no handle bowl. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed and discarded beverage. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair at ware washing area.

Basic - Food stored on floor. Observed boxes of canned drinks and limes stored on the floor near back door,

Basic - Ice scoop handle in contact with ice. Operator stored ice scoop handle upright. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Open dumpster lid, operator closed dumpster lid. Corrected On-Site

Basic - Stored food not covered. Observed container of food that were already cooled without lids. Advised operator to place lids on containers.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken fricassee (48°F - Cooling) at 1:30pm. Per operator, made yesterday. See Stop Sale. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up triple sink to 100ppm with chlorine sanitizer. Operator stated contacted technician for service. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of cooked vaca frita beef, stored next to raw beef in walk in cooler. Operator removed and stored properly. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken fricassee (48°F - Cooling) at 1:30pm. Per operator, made yesterday. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 6 Drawer Lowboy: raw beef, cooked vegetables, cooked chicken, cooked quinoa (43-60°F) all items Cold Holding at 1:55pm Per operator, less than 2.5 hrs . Observed ambient temperature of unit at 46-50F°. Advised operator to not store any TCS foods in unit until it can maintain at 41°F or below. Operator went to transfer foods to alternate cooler. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (118°F - Hot Holding); boiled yuca (113°F - Hot Holding); cooked oxtail (77°F - Hot Holding); ropa vieja (126°F - Hot Holding) all hot holding at 1:40pm. Per operator, less then 2 hrs. Operator placed items in oven to rapid heat. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed where hose is attached at triple sink. Warning

Intermediate - 1.) No soap provided at handwash sink. Observed at bar hand wash sink. Operator replenished. Corrected on site. 2.) No handwashing sign provided at a hand sink used by food employees. Observed at bar hand sink. Emailed operator hand wash sign to post. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of bleach not labeled in dish wash area. Operator labeled. Corrected On-Site Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear kitchen door. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed bottle of cooking oil and white vinegar not labeled at cook line. Operator labeled. Corrected On-Site Warning