KEY WEST CUBAN COFFEE COCINA, LLC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked chicken tenders in standing freezer at kitchen area.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed shredded beef (41F - Cold Holding) dated on 05/09 and cooked chicken (42F - Cold Holding) dated on 05/16 in standing unit at kitchen area, operator segregated to be discarded. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded beef (41F - Cold Holding) dated on 05/09 and cooked chicken (42F - Cold Holding) dated on 05/16 in standing unit at kitchen area, operator segregated to be discarded.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (115F - Hot Holding) on stove, as per operator less than 1 hour. Operator proceeded to reheat. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal water bottle on preparation table at kitchen area. Operator removed during inspection. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed spoon handle on top of cooked rice, operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at kitchen area.

Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers stored above 3 compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloths at kitchen area.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at kitchen area by stove. Operator stored properly.

Basic - Covered waste receptacle not provided in women's bathroom.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pork stored in the reach-in cooler, with a labeling date of 03/20/25. Discussed and coached employee in dated marking procedure.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pork stored in the reach-in cooler, with a labeling date of 03/20/25. Discussed and coached employee in dated marking procedure.

Basic - Food stored on floor. Observed plastic container with whole potatoes stored on the floor at cooking line. During the inspection employee removed item and placed it correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork stored inside the drawers reach in cooler, located at cooking line. Discussed and coached employee in proper methods. Employee removed items and placed them correctly. Corrected On-Site

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 raw chicken over raw bacon stored inside the glass standing freezer. Employee removed items and placed them correctly. Corrected On-Site

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

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

Basic - In-use tongs stored on equipment door handle between uses. Observed several kitchen tongs stored on fryer handle. Employee removed items. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed it. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef stored inside cold drawers at cook line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gallo pinto rice (121F - Hot Holding) on grill. As per employee approximately an hour. Employee turn on grill for reheat. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands inside triple sink at kitchen. Coached employee on proper hand washing procedures.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic cups stored inside hand sink next to coffee machine. Also observed plastic container stored inside hand sink at kitchen. Employee removed the items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink next to coffee machine. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at hand sink next to coffee station. Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusted shelve under preparation table at kitchen. Also observed storage shelves rusted across triple sink at kitchen.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl without handle inside rice container and inside beans container at kitchen.

Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn at cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at bottom of reach in freezer next to standing freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water 73F at coffee station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled. Also observed hood filters soiled. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on coffee machine table. Also observed 3 cloths on cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed coffee and sugar inside plastic containers without label next to coffee machine. Employee properly labeled products. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat potatoes in reach-in cooler next to triple sink. Operator removed chicken to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (50F - Cold Holding) in reach-in cooler in bar area. Operator stated milk was left out for a little while for coffee making. Operator will keep in cooler to chill when not in use. Also, cooked pork (44-45F - Cold Holding) in top of flip top reach-in cooler across from stove. Employee stated she left the lid opened during rush. Employee closed lid to chill. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Gabriela CFM certificate expired in January 2023. She stated she is scheduled to take test soon.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on both reach-in coolers on cook line soiled/ stained.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to triple sink. Employee replenished paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand wash sink next to coffee equipment at bar area. Operator replenished soap at hand wash sink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belonging stored on top of slicer. Operator removed employee's purse to properly store. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked cups on storage counter near bar area unable to properly air dry

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from handle of oven in kitchen. Operator removed tongs to properly store. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters in hood above stove soiled. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket of Sanitizer solution stored on cutting board of flip top reach-in cooler across from stove. Employee removed bucket to properly store. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed corn tortillas stored inside the reach in cooler in a supermarket bag.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a bucket stored inside the hand wash sink. Employee removed it. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting boards at the preparation table no longer cleanable.

Basic - Food stored on floor. Observed a plastic oil container stored on the floor at the kitchen area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer at the back 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 a spoon handle not stored above the sugar. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.Aslso observed reach in cooler gasket soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior have accumulation of soil residues. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at the kitchen area. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the preparation table.

Basic - Working containers of food removed from original container not identified by common name. Observed a container with sugar not labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cheese at single door cooler at preparation area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork (71F - Hot Holding); beans (119F - Hot Holding) at room temperature at cook line. As per employee, less than 1 hour. Advised manager to reheat items to 165F. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic cups stored inside hand sink at ware washing area.

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

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

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cups stored inside containers of beans and rice.

Basic - Cooking utensils stored upright with the food-contact surface up. Observed at preparation area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line and preparation area. Observed hood filters soiled. Observed shelf beneath grill soiled with accumulated food debris.