HAVANA CABANA FLORIDITA

Basic - Food stored on floor. Observed oil plastic container stored on MFDV floor. Operator removed container from floor. 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. Information was provided.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used to hold a container with sanitizer.

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cup cleaner stored in hand washing sink. Located in bar area. Chef removed. 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. Discussed and emailed form to operator.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar counter and in customer reach.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line grill: cheese (48F - Cold Holding). Employee stated item placed in cooler 30 minutes prior to temperature being taken. Employee placed item in reach-in freezer to reduce temperature to 41F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Yellow cutting board on prep table next to three compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. Scoop stored in hand washing sink next to door. Employee removed scoop from hand washing sink. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Scoop used to scoop cheese stored in reach-in cooler across from cook line grill.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink with no lid on counter next to reach-in cooler. Manager removed drink from counter. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on fryer handle. Employee placed tongs on top of grill. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Temperature was 81°F and located next to stove. Manager moved to walk in cooler. 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 the following foods temperatures less than 135; sausage links (72F - Hot Holding); cooked potatoes (89F - Hot Holding) All were located on prep table. Food had only been out for about an hour. Manager moved to walk in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed wiping cloths being stored in hand washing sink.

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

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

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Food stored on floor. Observed cases of oil being stored on floor.

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

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets broken. Repeat Violation - From follow-up inspection 2022-06-08: Equipment in poor repair. Observed reach in cooler gaskets broken. Time Extended - From follow-up inspection 2022-08-23: Still observed reach in cooler gaskets broken. Time Extended

Basic - Equipment in poor repair. Observed the reach in cooler in front of the cook line gasket torn.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed serving spoons stored in standing water 89°F on a countertop by the flattop grill. Discussed with the operator the proper procedures for storing in-use utensils. Operator washed and sanitizer the utensils and place inside a clean container without water. Corrected On-Site