HAVANA SOUTH CUBAN

13A: .02(1)(d)Most recent inspection report not displayed. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's report displayed.

18: .07(5)(k)Observed ants in facility climbing on warewashing sink. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and
4. Eliminating harborage conditions.(C) Corrective Actions: Employee cleaned up ants.

1-2A: .03(2)(a)-(n),(p)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2D: .06(2)(c)The facility's hand sink in the kitchen does not have hot water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Corrective Actions: Person-in-charge (PIC) advised to use the other hand sinks supplied with hot water until this sink is restored.

18: .07(2)(m)Observed the backdoor open during inspection with the screen door closed. The screen door had a hole at the bottom right. When windows or doors of a food service establishment are kept open for ventilation, the openings shall be protected against the entry of insects and rodents by:

1. 16 mesh to 1 inch screens; (C)
2. a properly designed and installed air curtain; (C) or
3. other effective means. (C)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed breaded ham croquettes, mozzarella sticks with manufacturer cooking instructions, raw mussels (employee food), and raw chicken above ready-to-eat sauces and other ready-to-eat foods in the standing reach-in cooler. Observed raw chicken, beef, and pork stored above ready-to-eat rice and beans, and cooked beef in the reach-in freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Food was rearranged.

4-2A: .04(4)(c)1(iv)Observed cooked rice and beans, and 2 pans of cooked beef stored in the reach-in freezer uncovered. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Food was covered.

6-1A: .04(6)(f)Observed shredded mixed cheese, mozzarella cheese, and sour cream holding above 41 F in the prep cooler. Observed sliced raw beef holding above 41 F in the standing reach-in cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.

6-1C: .04(6)(d)Observed 2 bags of white rice, cooked chicken, jerk sauce, and beef cooked the previous night, not cooled to 41 F within 6 hours. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.

11A: .04(6)(e)Observed rice cooling in tied plastic bags with condensation. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Educated the person in charge about proper cooling methods.

15C: .05(7)(d)Observed old stickers on containers with cooked food in the standing reach-in cooler. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)

17D: .07(4)(b)Observed employee food above ready-to-eat food in the standing fridge. Observed a phone charging and a speaker on the prep table. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Food was rearranged to put employee food underneath customer food. The phone was moved to the office area.

18: .07(5)(l)Observed multiple dead roaches in the facility and on a tea bag in the kitchen. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C) Corrective Actions: Dead insect bodies were discarded.

2-2A: .03(2)(m)Two employees working did not have any verifiable employee reporting agreement. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw shell eggs stored above ready to eat foods in walk in cooler. Observed raw beef stored above french fries and ready to eat food items in freezer. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Items were moved to proper storage order. //

4-2A: .04(4)(c)1(iv)Observed multiple food items (cooked meat dishes) stored in the walk in cooler and freezer not covered. // Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Items were covered with lids. //

2-2D: .07(3)(b)Both hand washing sinks did not have paper towels at the beginning of the inspection. // Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels were provided to both hand washing sinks. //

2-2D: .06(2)(o)Observe a pitcher stored inside the hand sink located in front of the stove.// A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Pitcher was removed from the hand sink.//

4-2A: .04(4)(c)1(iv)Observed multiple food items stored between two coolers and one freezer not covered (raw shrimp, cooked yuca, beans, cooked beef, and raw beef, among others). // Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Items were covered. //

13A: .02(1)(d)Most recent inspection report not posted in view of customers. // At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. (C) Corrective Actions: Todays inspection posted. //

15C: .05(7)(d)Observed ventilation hood above grill with heavy grease and debris build up. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(2)(a)Cove base is missing on a few walls inside the kitchen.// The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. (C)

17C: .07(2)(a)The wall behind the bar countertop was replaced with plywood (unapproved material), and it is smooth, or easily cleanable. Observed several missing and/or broken tiles throughout the kitchen floors. Grout is degraded in several areas.// Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C)

17D: .07(3)(f)Not working lightning available in the dry storage room.// The light intensity shall be at least 50 candles at the surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. (C)

18: .07(2)(m)Observed back door open at the beginning of the inspection. // Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Door was closed. //

18: .07(5)(k)Pest control was not conducted by today's follow-up inspection. Live roaches were observed on the floors and coming out of the oven. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)

4-2A: .04(4)(c)1(iv)Observed shredded chicken, peeled plantains, cooked chicken wings, and raw hamburger patty stored under refrigeration or freezer uncovered. // Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Items were covered. //

6-2: .04(6)(g)Observed cooked pork, cooked chicken, flan, and gallon of milk not labeled with the date of preparation/opening. // Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Items were date marked. //

10D: .04(4)(d)Observed multiple sauce and condiment containers not labeled with contents. // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

15A: .05(6)(a)Observed standing glass door cooler temperature above 41F. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

16A: .06(1)(g),(h)Hot water heater not working correctly. No hot water in facility. // Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)

18: .07(2)(m)Gap between the back door and the floor in kitchen. // Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)