HAVANA'S CUBAN CUISINE

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front kitchen flip top cooler sour cream (51F - Cold Holding). Per operator food transferred from walk in cooler less than four hours ago. Food not prepared or portioned today. Operator placed food in freezer to quick chill

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front kitchen flip top cooler sour cream (51F - Cold Holding). Per operator food transferred from walk in cooler less than four hours ago. Food not prepared or portioned today. Operator placed food in freezer to quick chill

High Priority

Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline handled raw steak then proceeded to handle clean plates without first washing hands and changing gloves.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline handled raw steak then proceeded to handle clean plates without first washing hands and changing gloves.

High Priority

Raw animal food stored over or with unwashed produce. Raw open chicken. Over unwashed corn in walk in freezer. Operator properly stored food

High Priority - Raw animal food stored over or with unwashed produce. Raw open chicken. Over unwashed corn in walk in freezer. Operator properly stored food

High Priority

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of flip top,coolers soiled with debris. Operator began cleaning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of flip top,coolers soiled with debris. Operator began cleaning

Basic

Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cookline heavily soiled with debris

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cookline heavily soiled with debris

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Walk in cooler at 2:00pm créme brûlée 52F ambient cooling for 1 hour to 52F at2:230pm. At this rate proper cooling to 41F in four hours will not occur. Operator put food in ice bath to quick chill. 2. Front kitchen flip top at 2:10pm portioned pico de gallo 52F ambient cooling for 2 hours to 50F at 2:30pm. At this rate proper cooling to 41F in 4 hours will not occur. Operator placed food in freezer to quick chill

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Walk in cooler at 2:00pm créme brûlée 52F ambient cooling for 1 hour to 52F at2:230pm. At this rate proper cooling to 41F in four hours will not occur. Operator put food in ice bath to quick chill. 2. Front kitchen flip top at 2:10pm portioned pico de gallo 52F ambient cooling for 2 hours to 50F at 2:30pm. At this rate proper cooling to 41F in 4 hours will not occur. Operator placed food in freezer to quick chill **Corrective Action Taken**

Intermediate

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

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

Basic

No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation**

Intermediate

Floor soiled/has accumulation of debris. Floors throughout kitchen heavily soiled with debris. Employees began cleaning floors

Basic - Floor soiled/has accumulation of debris. Floors throughout kitchen heavily soiled with debris. Employees began cleaning floors

Basic

In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between flip top coolers. Operator moved knives

Basic