FLORIDA CUBAN CAFE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. After handling raw chicken, operator switched gloves without hand wash. Discussed proper handwashing with operator.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator sliced ready to eat bread with bare hands.

High Priority - Raw animal foods not properly separated from each other based upon minimum required cooking temperature. Raw beef and Whole chicken were placed in same container. In another bucket ground beef and whole muscle beef placed in the same container.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front counter chicken empanada (112F - Hot Holding); meat patty (96F - Hot Holding); cheese empanada (111F - Hot Holding). Per operator food had been out for 2 hours, discussed time as a public health control form for operator to use and fill out.

Intermediate - Handwash sink not accessible for employee use at all times. Two buckets of thawing meat were placed in front of the handwashing sink. Operator moved buckets another area making the hand washing sink accessible. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Whole chicken, whole muscle beef, ground beef being thawed in standing water. Pork thawed on speed rack. Discussed proper thawing procedures with operator.Corrective Action Taken

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee using cellular phone and begin preparing food without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.At cooks line In Reach in cooler observed, ham (62F - Cold Holding). Per operator, product is less than two hours old and will be used immediately. Ham was heated and served,

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham croquettes (106F - Hot Holding); cooked plantains (108F - Hot Holding), at the counter. Per operator, products are used or discarded within two hours.. Educated operator about using time as a public health control. Provided handouts for operator to complete.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using Hand washing sink at front counter for cleaning utensils

Basic - Plumbing system in disrepair. Hand washing sink at front counter is not operating, and needs to be turned off in between uses.

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 0ppm); Operator called technician and setup Triple Sink (Chlorine 50ppm) for sanitizing. Operator changed sanitizer bucket Secondary test ; Dishwasher (Chlorine 50ppm). Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee wrapping a ready to eat sandwich with bare hands. Employee discarded sandwich and put gloves on. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter observed beef pastry (115F - Hot Holding); ham pastry (110F - Hot Holding); chicken pastry (115F - Hot Holding) Operator turned up temperature setting of warmer. Corrective Action Taken