THE CUBAN COFFEE QUEEN

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaging in food prep without hair restraint.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed ext to triple sink. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed on plastic containers over triple sink.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored on prep table at room temperature. As per operar for less than 30 minutes. Operator placed inside cooler for rapid cooling. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200+ppm) at washing area. Operator discarded solution and refilled with new solution, retest Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site

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 scoop inside fruit container with handle in contact with product. Operator placed handle upwards. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed next to hand sink.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice (58F - Cold Holding); cut lettuce (57F - Cold Holding) As per person in charge, products in unit more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice (58F - Cold Holding); cut lettuce (57F - Cold Holding) As per person in charge, products in unit more than 4 hours.

Intermediate - Handwash sink used for purposes other than handwashing.

Basic - Ice buildup in reach-in cooler and/or walk-in freezer. Observed ice build up in glass door reach in cooler at storage area.

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 scoop touching coffee cubes and berries inside reach in freezer at kitchen. Corrected On-Site

Basic - Observed mop sink inaccessible due to slicer stored on top.

Basic - Reach-in cooler and freezer interior/shelves have accumulation of soil residues. Observed at storage room.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow drain at hand sink at kitchen. Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connected to faucet without vacuum breaker. Under triple sink

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 open Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Item stored in it. PIC removed it. 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. Form was provided to operator

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris inside reach in cooler at dry storage room

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink water draining slowly.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At the time of the inspection observed food employee washing and rinsing equipment, not sanitizing. Instructed operator to set up three compartment sink to effectively wash, rinse and sanitize equipment.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed food employees washing hands in three compartment sink.

Intermediate - Handwash sink not accessible for employee use at all times.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed storage shelves soiled with grease. Observed table fan over three compartment sink soiled.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout establishment.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over hummus. The cook moved the eggs . Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed under the slicer at the entrance.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the tomato slicer blade soiled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone in a container with napkins. The cook moved phone and discarded the napkins. Corrected On-Site

Basic - Food stored on floor. Corrective Action Taken Repeat Violation

Basic - Hotel and Restaurant license decal not displayed on vending machine.

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 the handle of a scoop in the mangoes in the reach in cooler. The cook moved the handle. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed next to the ware washing area.

Basic - Single-service articles improperly stored. Observed food trays not inverted on the prep table. The cook inverted the containers. Corrected On-Site

Basic - Utensils in poor condition. Observed the gasket on the reach in cooler by the entrance ripped. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall soiled under the triple sink. Observed the wall soiled above cooking equipment. Repeat Violation

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

Basic - Food stored on floor. Cases of water on the floor in the storage area.

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

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

Basic - Reach in cooler gasket in disrepair.

Basic - Soiled dry wiping cloth in use.

Basic - Standing water in bottom of reach-in-cooler. Prep cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under three compartment sink.