CHICAS CUBAN CAFE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -Walk in cooler Covered black beans (41-45F - Cooling) overnight. Operator uncovered . Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored at front counter hand wash sink . Operator removed Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair, by ice machine in storage area.

Basic - Food stored on floor. Bags of ice stored on walk in freezer floor. Operator removed Corrected On-Site

Basic - No handwashing sign provided at front counter hand sink used by food employees. Operator placed sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelves above wash ware area , soiled with dust and grime. - dish machine racks soiled with grime,

Basic - Stored food not covered. Flan in walk in cooler and front counter , low boy unit , uncovered. Operator covered.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line make table unit stacked last fill line sliced pork (43F-57F - Cold Holding)/ placed overnight. Operator reduced amount ad discarded top level . -wait station low boy unit, fresh garlic with mayo (45F - Cold Holding);less than 15 minutes. Operator p,aced in another cold holding unit. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup 125F for 2 hours , in wait station steam table. Operator noted low in water. Instructed to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cook line cutting board soiled with food debris

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in ROP in walk in cooler thawed. Operator instructed to discard. Corrective Action Taken

Basic - Hole in or other damage to wall. Wall tile missing by wash ware area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler beef soup (47F - Cooling );placed overnight . Operator instructed to discard. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter out boy unit milk (49F - Cold Holding)/2 hours ; operator placed ice oat milk (52F - Cold Holding)/ placed overnight, operator instructed to discard. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature . Cheese pastries at front counter , hot holding unit. Operator placed time.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of oven facing to fiat top soiled with grease and grime,

Basic - Reach-in cooler and walk in cooler shelves with rust that has pitted the surface.

Basic - Wiping cloth sanitizing solution stored on the floor. operator relocated. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter low boy unit Egg nog 59F, milk 50F Operator instructed to discard. Corrective Action Taken

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

Intermediate - No soap provided at front counter handwash sink. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser unlabeled in washware area. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Lunchable in kitchen lowboy unit. Corrected On-Site

Basic - No handwashing sign provided at front counter hand sink used by food employees. Corrected On-Site

Basic - Open dumpster lid.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over bagged sliced cooked meat in walk in cooler shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station container of pico de gallo 70F ; not immersed in container of ice, Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen hot holding unit, Beans 127F in hot holding , beans reheated to 165F/2 hours Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing a watch, while roaring food, educated operator.

Basic - Food stored on floor. Boxed containers of frying oil stored on rear food preparation area floor. Bag of onion stored on the rear food preparation area floor. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. Educated operator . Corrective Action Taken

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Corrected On-Site

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

Intermediate - No soap provided at wait station handwash sink. Corrected On-Site

Basic - Cookline makeline cutting board has cut marks and is no longer cleanable. replaced with new one. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish racks soiled with dirt. - interior of dish machine soiled with food debris,

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef in walk in cooler52F. Operator instructed to discard. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk at front counter opened 24 hours ago , not datemarked. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Food preparation area hand sink has cutting board placed on top of sink. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner not labeled at front counter. Corrected On-Site Repeat Violation

Basic - Cookline cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket , helmet and lunch box stored on shelving above food storage. Corrected On-Site

Basic - Food Employee eating in a food preparation or other restricted area. Employee drinking in kitchen. Operator educated.

Basic - Food stored on floor. 1-box container of frying oil stored on storage area floor. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter reach in cooler Flan 45°F. Operator placed recently in unit. Ice was placed. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese turnover 127°F. Operator reheated and increased temperature Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Low boy unit Boiled eggs prepared4 days ago. Operator updated. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner bottle at three compartment sink, not labeled. 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. Scoop in salt container. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler pork (45°F - Cold Holding);/45 minutes .Operator placed in walk in freezer. Front counter walk in cooler milk (50°F - Cold Holding); flan (51°F - Cold Holding)/1 .5 hours. P,aced in walk in freezer . Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator indicated on menu raw ceviche. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer and degrease in kitchen not labeled. Corrected On-Site

Basic - Ceiling tile missing in kitchen. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. license is not on site.

Basic - Hole in or other damage to wall, by drying racks.

Basic - No conspicuously located ambient air temperature thermometer in kitchen low boy holding unit. Corrected On-Site

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

Basic - Walk-in cooler shelves with rust that has pitted the surface.