HABANA VIEJA RESTAURANT

Violations (15)

• 10-05-5Critical

  In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

  High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

  High Priority

• 23-24-4

  Buildup of food debris/soil residue on equipment door handles. Walking cooler doors.

  Basic - Buildup of food debris/soil residue on equipment door handles. Walking cooler doors.

  Basic

• 24-05-4

  Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

  Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

  Basic

• 21-05-5

  Cloth used as a food-contact surface.

  Basic - Cloth used as a food-contact surface.

  Basic

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

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

  Basic

• 13-07-4

  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

  Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employees wearing watches working with food.

  Basic

• 21-04-4

  In-use wet wiping cloth/towel used under cutting board.

  Basic - In-use wet wiping cloth/towel used under cutting board.

  Basic

• 22-08-4

  Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen oven.

  Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen oven.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all top surfaces of kitchen shelves with heavy soil.

  Basic

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.

  Basic

• 21-10-4

  Soiled dry wiping cloth in use.

  Basic - Soiled dry wiping cloth in use.

  Basic

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

  Intermediate

• 05-08-4

  No probe thermometer provided to measure temperature of food products.

  Intermediate - No probe thermometer provided to measure temperature of food products.

  Intermediate

• 16-03-4

  Accumulation of debris inside warewashing machine.

  Basic - Accumulation of debris inside warewashing machine.

  Basic

• 11-26-1

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate