LAS VEGAS CUBAN CUISINE

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher failed to wash hands before handling sanitized pans at triple sink immediately after washing and rinsing same pans. Reviewed proper handwashing procedures and employee washed hands going forward.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher failed to wash hands before handling sanitized pans at triple sink immediately after washing and rinsing same pans. Reviewed proper handwashing procedures and employee washed hands going forward. **Corrected On-Site**

High Priority

Stop Sale issued due to food not being in a wholesome, sound condition. 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. See stop sale. In 3 door reach in cooler by cookline, 2 pieces fully thawed mahi still in vacuum sealed packaging.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. See stop sale. In 3 door reach in cooler by cookline, 2 pieces fully thawed mahi still in vacuum sealed packaging.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On prep table near service line under no temperature/time control, fresh garlic in oil (78F - Cold Holding); buttered bread (77F - Cold Holding). Per manager all prepared less than 1.5 hours. Both moved to server cooler to chill and cold hold. 2) On prep table by cookline, under no temperature/time control, french fries (68F - Cold Holding); cooked plantain (57F - Cold Holding). Per employee both out of cooler less than 1 hour. Employee placed both into reach in cooler to rechill. 3) On prep table opposite cookline, in ICE BATH - cut tomato (69F - Cold Holding); cut lettuce (54F - Cold Holding).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On prep table near service line under no temperature/time control, fresh garlic in oil (78F - Cold Holding); buttered bread (77F - Cold Holding). Per manager all prepared less than 1.5 hours. Both moved to server cooler to chill and cold hold. 2) On prep table by cookline, under no temperature/time control, french fries (68F - Cold Holding); cooked plantain (57F - Cold Holding). Per employee both out of cooler less than 1 hour. Employee placed both into reach in cooler to rechill. 3) On prep table opposite cookline, in ICE BATH - cut tomato (69F - Cold Holding); cut lettuce (54F - Cold Holding). Observed neither container in contact with ice. Per employee both in ice bath approximately 1 hour). Employee removed non TCS food items from ice and completed surrounded lettuce and tomatoes with ice to properly fold hold. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Toxic substance/chemical improperly stored. Cook line sanitizer bucket on prep table beside salt and spice containers. Employee moved to shelf under table.

High Priority - Toxic substance/chemical improperly stored. Cook line sanitizer bucket on prep table beside salt and spice containers. Employee moved to shelf under table. **Corrected On-Site**

High Priority

Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading 0ppm chlorine. Employee corrected to 100ppm chlorine.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading 0ppm chlorine. Employee corrected to 100ppm chlorine. **Corrected On-Site**

High Priority

Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on new gloves after handling raw fish and began assisting at cookline without washing hands first. Reviewed proper procedures and employee washed hands and put on new gloves.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on new gloves after handling raw fish and began assisting at cookline without washing hands first. Reviewed proper procedures and employee washed hands and put on new gloves. **Corrected On-Site**

High Priority

Bowl or other container with no handle used to dispense food. Scoop handle in contact with sugar in bulk container in dry storage area. Employee removed handle from sugar.

Basic - Bowl or other container with no handle used to dispense food. Scoop handle in contact with sugar in bulk container in dry storage area. Employee removed handle from sugar. **Corrected On-Site**

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, portioned cooked oxtail missing date marked when prepared. Per manager prepared two days. Employee added date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, portioned cooked oxtail missing date marked when prepared. Per manager prepared two days. Employee added date marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate

Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cuban panini press located directly under paper towel dispenser at front of kitchen. Manager moved press from under dispenser.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cuban panini press located directly under paper towel dispenser at front of kitchen. Manager moved press from under dispenser. **Corrected On-Site**

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. See stop sale. In 3 door reach in cooler by cookline, 2 pieces fully thawed mahi still in vacuum sealed packaging.

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. See stop sale. In 3 door reach in cooler by cookline, 2 pieces fully thawed mahi still in vacuum sealed packaging.

Basic

Old labels stuck to food containers after cleaning.

Basic - Old labels stuck to food containers after cleaning.

Basic

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline sanitizer bucket reading 10 ppm chlorine. Employee corrected to100ppm chlorine.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline sanitizer bucket reading 10 ppm chlorine. Employee corrected to100ppm chlorine. **Corrected On-Site**

Basic

Food-contact surface soiled with food debris, mold-like substance or slime. Steaming wand on espresso machine has dried milk residue.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Steaming wand on espresso machine has dried milk residue.

Intermediate