LA CUBANITA PIZZERIA RESTAURANT

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. Observed in a small freezer raw chicken stored over raw steak. Operator rearranged food on site. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed preparation is cheese pizza (77F - Cold Holding), as per operator left out of temperature less than 30 minutes. Operator placed pizza back in the walk in cooler to rapidly cool. Observed in the reach in cooler located across from the three compartment sink ham (60 F - Cold Holding); sausage (62F - Cold Holding); pepperoni (60 F - Cold Holding), owner stated that he put the food in the cooler less than 2 hours ago. Operator stated to transfer food to the walk in cooler. Corrective Action Taken Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided big 6 poster to operator. Warning

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. Provided copy to operator. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed pizza mixer bowl soiled with old food debris. Also observed slicer soiled, and can opener soiled. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed a mopping towel and gloved stored in the hand wash sink located in the kitchen. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Marcos Garcia no proof of training. Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Yudalkis Alonzo Larissa Arias working for over 60 days with no proof of employee food safety training. Warning

Intermediate - No soap provided at handwash sink. Observed at hand wash sink located in the kitchen. Warning

Basic - Cardboard used to line nonfood-contact shelves. Observed used to line under the preparation table at prep area across from the three component sink. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots stored above a hot holding unit not inverted. Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across from the three compartment sink at kitchen no maintain proper temperature control for safety. Instructed operator to removed all the food from the unit and to call a technician. Also reminded operator to avoid storing time control food until the unit is fixed. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Large cutting board attached to preparation table cooler at cook line. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed interior scoop handle touching cheese. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the reach in cooler across from the three compartment sink. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at front counter. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of hand wash sink soiled, hws located in the kitchen. Observed table under the microwave soiled. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler located across from the three compartment sink soiled. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed on wall along the preparation area. Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on the preparation area. Warning

Exit door locked. For reporting purposes only. Observed 2 plastic buckets and a mop stored in front of the exit door blocking the exit.

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. At front line observed raw ground beef stored over ice cream. Operator rearranged food based upon minimum required cooking temperature. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the preparation table at cook line observed fresh garlic in oil (78F - Cold Holding), as per employee prepared less than 2 hours ago. Employee placed container in ice to rapidly cool. Corrective Action Taken Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Sent operator handout. Warning

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. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed aprons and other items stored in the hws located in the at cook line. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Jorge Carrera working over 30 days with no proof of training. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips not available. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

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 hand out to operator. Corrective Action Taken Warning

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in under-counter prep cooler at cook line. Warning