CAJIO'S CUBAN CUISINE

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (115 F - Hot Holding) next to the fryer. Also observed croquettes (110 F - Hot Holding) at the front counter. Manager reheat per the food to 178 F Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose connected at the time of the inspection. Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine sanitizer was 400+ ppm at 3 compartment sink. Manager adjusted sanitizer to 100 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a utensil stored inside the hand wash sink next to the 3 compartment sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed desserts not dare marked inside the reach in cooler at the front counter. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a foam cup used as scoop inside the salt. Manager discarded it. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the establishment. Repeat Violation

Basic - Employee drinking in a food preparation or other restricted area. Observed an open container with coffee stored above preparation table in the kitchen. Manager removed it. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 2 employees wearing a watch while engaged in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers not properly air-dried - wet nesting on shelf above preparation table by the walk in cooler.

Basic - Floor area(s) covered with standing water. Observed by the 3 compartment sink. Repeat Violation

Basic - Food stored on floor. Observed food stored on the floor of the walk in cooler. Manager stored food at least 6 inches off the floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives stored between the wall and the preparation table. Manager removed them. Corrected On-Site

Basic - Stored food not covered. Observed cheese inside the reach in freezer not covered. Repeat Violation

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wiping clothes in 3 preparation tables in the kitchen area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed salt container not identified in the kitchen area. Manager labeled the salt. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves inside walk in cooler rusted and pitted. Repeat Violation Warning - From follow-up inspection 2025-08-28: Observed shelves inside walk in cooler rusted and pitted. Time Extended - From follow-up inspection 2025-11-12: Observed shelves inside walk in cooler rusted and pitted. Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the establishment. Repeat Violation Warning - From follow-up inspection 2025-08-28: Observed throughout the establishment. Time Extended - From follow-up inspection 2025-11-12: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the establishment. Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed by the 3 compartment sink. Warning - From follow-up inspection 2025-08-28: Observed by the 3 compartment sink. Time Extended - From follow-up inspection 2025-11-12: Observed floor area covered with standing water by three compartment sink. Time Extended

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Observed floor tile missing grout in the kitchen area. Warning - From follow-up inspection 2025-08-28: Observed floor tile missing grout in the kitchen area. Time Extended - From follow-up inspection 2025-11-12: Observed floor tile missing grout in the kitchen area. Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed yuca fries at reach in freezer stored in to go bag. Observed raw meat stored in to go bags at walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed BREAD PUDDING (60F - Cold Holding). Employee placed in freezer for rapid cooling. Final temperature 41F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table TAMALE (120F). Employee reheated product to a temperature of 175F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic bottle in handwashing sink at cook line. Employee removed item. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves at walk in cooler rusted and pitted.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed tiles throughout kitchen not smooth and easily cleaned.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at ware washing area wet nesting. Employee separated containers to air dry. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored behind preparation table. Employee removed knives. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign in restrooms.

Basic - Stored food not covered. Observed food uncovered at walk in cooler. Employee covered food. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, located at cooking line.

Basic - Reach-in freezer interior has accumulation of soil residues, located near the walk in cooler

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line.

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler by the preparation table in the cook line not maintaining minimum cold holding temperature. Do not store TCS in this unit until is foxed. - From follow-up inspection 2023-02-22: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed floor tile broken by the three compartment sink. - From follow-up inspection 2023-02-22: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler observed raw chicken over raw pork.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table observed fresh oil (87F - Cold Holding), as per chef for about an hour. Manager placed fresh garlic in oil in the fridge for a rapid cool. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer located on the prep table by the walk in cooler

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee's cup with orange use stored in the freezer by the hand sink.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located on shelve above the prep table by the walk in cooler

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Stored food not covered. Mango juice in the freezer not covered.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bread pudding at 51 F ( for less than 4 hrs as per employee) Bread pudding was transferred to the cooler immediately. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans at 104 F next to the cook line. As per chef for about 30 minutes. Food was reheated to 207 F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed chemical on a shelf above bottled water. Observed chemical on a shelf next to raw vegetables. The chef removed the chemicals. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. As per employee a paint brush is used to spread garlic butter. Chef discarded them. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. As per chef rice pudding and flan from Sunday, in reach in cooler with no date.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the kitchen. Repeat Violation

Basic - Food stored on floor. Observed a large bag of potatoes in the dry storage area. Observed several pans of food on the floor in walk in cooler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in the container with black beans. The chef inverted the scoops with handle above the food. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Repeat Violation

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed on the front counter. The chef removed the straws. Corrected On-Site

Basic - Trash receptacles not provided where needed in establishment. Observed at the front hand washing sink .

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind the cooking equipment and triple sink.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed nexts to three compartment sink and also at kitchen cook line.

Intermediate - Microwave rust inside cover/splatter shield. Observed microwave with rust and physical deterioration.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damaged above kitchen hall.

Basic - Food not stored at least 6 inches off of the floor. Observed raw pork shoulder stored on a bag inside a box stored on walk-in cooler floor. Operator relocated. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tong at oven handle at kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood and hood filter with accumulated grease.

Basic - Reuse of single-service or single-use articles. Observed reuse of a gallon container to scoop rice. Operator discarded container. Corrected On-Site