CUBAOHCO

Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed in the bar area: employee prepping garnishes for the drinks without gloves. Discussed with the operator, employee discarded the drink garnishes (mint) and washed hands properly. Also put on clean gloves. **Corrected On-Site** **Warning**

High Priority

Current Hotel and Restaurant license not displayed.

Basic - Current Hotel and Restaurant license not displayed. **Warning**

Basic

Food not stored at least 6 inches off of the floor. Kitchen: cases of oranges and limes stored on the floor. Discussed with the operator the proper procedures.

Basic - Food not stored at least 6 inches off of the floor. Kitchen: cases of oranges and limes stored on the floor. Discussed with the operator the proper procedures. **Warning**

Basic

Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. By the large ice machine.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. By the large ice machine. **Warning**

Basic

Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed in the bar area: employee prepping garnishes for the drinks without gloves. Discussed with the operator, employee discarded the drink garnishes (mint)and washed hands properly. Also put on clean gloves. **Warning**

Intermediate

Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrected On-Site** **Warning**

Intermediate

Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen: cutting boards and the cutting boards on the flip top reach in cooler with mold-like substance.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen: cutting boards and the cutting boards on the flip top reach in cooler with mold-like substance. **Repeat Violation** **Warning**

Intermediate

Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the establishment offers raw ceviche mixture not identified on the menu as raw. **Repeat Violation** **Warning**

Intermediate

No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed the current layout does not match the current layout. Observed the bar area the three compartment sink and hand washing sink moved to the other side of where the approve location. The kitchen area has moved to the back of the establishment next to the office in the area where it says art on the approved plans. observed in the back area which coolers reach and freezer a handwashing sink connected with two other sinks, a dish machine, two portable gas fryers, no hood system. Observed the outside bar and the food area bar removed. The mop sink relocated inside a cleaning closet by the stage **Warning**

Intermediate

Carbon dioxide/helium tanks not adequately secured.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed two helium tanks in the back area by the ice machine not secured. **Warning**

Basic

No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee working over 90 days, as per operator Rosmery Lopez

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee working over 90 days, as per operator Rosmery Lopez **Warning**

Intermediate