KIOSKO CUBANO

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: chicken and beef held for more than 24/hrs without date marked inside reach in cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance.

Basic - Bowl or other container with no handle used to dispense food. Single service container (cup) inside rice container.

Basic - Employee with no hair restraint while engaging in food preparation. Cooking line employee.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease on hood.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris inside reach in cooler by triple sink.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves by cooking line.b

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. Poster was provided to operator Corrective Action Taken

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. Form was provided to operator Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef held for more than 24/hrs without date marked inside reach in cooler.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Beef inside nonfood grade bag

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/

Basic - Bowl or other container with no handle used to dispense food. Inside rice container

Basic - Food not stored at least 6 inches off of the floor. Observed a bag with bean on the floor inside dry storage room

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in in kitchen area

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. Raw chicken over raw Fish.

Basic - Bowl or other container with no handle used to dispense food.

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

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

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

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.

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

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by cooking equipments