LAS PALMAS CUBAN RESTAURANT SEBASTIAN

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. Cup used to scoop seasoning Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Standing water in bottom of reach-in-cooler. Make table on cook line Repeat Violation

High Priority - 2 Dented cans present. See stop sale. Kidney beans.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken wings stored over French fries in the walk in freezer. Corrected On-Site

Intermediate - Can opener soiled with old food debris. Deflector panel inside ice machine soiled.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On the cook line Corrected On-Site

Basic - Accumulation of debris inside warewashing machine doors.

Basic - Ceiling vents soiled with grease, and dust. Kitchen and prep area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling in kitchen.

Basic - Cold handle missing at hand sink in prep area.

Basic - Heavy ice buildup in the walk-in freezer. Repeat Violation

Basic - Hood filters heavily soiled.

Basic - No copy of latest inspection report available.

Basic - Standing water in bottom of reach-in-cooler. Cook line Corrected On-Site

Basic - Stored food not covered in reach in freezer. Open bags of sugar and flour in the dry storage area. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Equipment in poor repair. Gasket 2 door reach in glass cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Standing water in bottom of reach-in-cooler. Make table Repeat Violation

Basic - Stored food not covered. Bread, Fritos and sausage. Walk in freezer Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Plantains thawing at room temperature still frozen. Educated chef Corrected On-Site

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. Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Prep area

Basic - Current Hotel and Restaurant license not displayed. Current

Basic - Equipment and utensils not properly air-dried - wet nesting.

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Standing water in bottom of reach-in-cooler. Cookline make table

Basic - Stored food not covered. Onions and tamales walk in cooler

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm at bar. Corrected to 200 ppm Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk glass reach in cooler Corrected On-Site

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. Sent info to operator Corrective Action Taken 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 showed up during inspection Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.sent copy to operator Corrective Action Taken Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 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. 0 ppm. Will call eco lab. Will sanitize in triple sink until dishwasher is repaired

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.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef walk in cooler Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. In office

Basic - Employee with no hair restraint while engaging in food preparation. Prep cook Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Prep lady handled raw chicken, then went to clean dishes without removing gloves - From follow-up inspection 2023-10-13: Time Extended - From follow-up inspection 2023-10-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Can opener blade soiled. Repeat Violation - From follow-up inspection 2023-10-13: Time Extended - From follow-up inspection 2023-10-16: Time Extended

Basic - - From initial inspection : Basic - Gaskets torn on cooler. - From follow-up inspection 2023-10-13: Time Extended - From follow-up inspection 2023-10-16: Time Extended

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Hand slicer. Employee cleaned and sanitized. Corrected On-Site

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.

Intermediate - Food-contact surface soiled with food debris. Can opener blade. Cleaned and sanitized. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top. Cleaned. Corrected On-Site

Basic - Ceiling vents soiled with accumulated grease or dust. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employee cut labels bags of fish in reach in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of flip top cooler, cut romaine 66/68f and cut tomatoes 57/58 cold holding above cold section. Pan observed on top of another pan. Manager put pans inside cooler using inserts. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Containers of rice at 149/157 in tightly covered containers stacked at prep table at room temperature. Cooked 30 minutes ago. Employee put rice on sheet pans and placed in walk in freezer to facilitate quick cooling to 41f within 6 hours. Provided manager with cooling information sheet and reviewed. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris or residue. Cutting board at cook line and can opener.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Vessel/container for processing mofongo is cracked.

Basic - Ceiling tile missing. Above water heater.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen prep area.

Basic - Food storage container/container lid cracked or broken. Containers at walk in and shelve. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves.

Basic - Plumbing system in disrepair. Hand sink at cook line loose at wall.

Basic - Walk-in cooler shelves with peeling coating.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary ammonia. Quaternary added to 200 ppm. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Shredded beef found at 88° cooling for over 5 hours.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw haddock stored over cooked strip loin Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded beef found at 88° cooling after 5.5 hours

High Priority - Toxic substance/chemical improperly stored. Soap and sanitizer on shelf over prep table Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink

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 Yaqueyn came in. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over prep table Corrected On-Site

Basic - Food storage container/container lid cracked or broken. 2. Gaskets torn in white upright freezer 3. Glass doors on 2 door unit broken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 2. Slicer blade dirty

Basic - No copy of latest inspection report available.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated manager who is going to have a staff meeting to retrain.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly observed in kitchen.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Oxtail marked 7/21, today is 7/30

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Oxtail

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer dirty

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over salad make table

Basic - Food stored on floor. Pico de Gallo in bucket walk in cooler floor

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty

Basic - Open dumpster lid. Shared dumpster