SORIANO BROTHERS CUBAN CUISINE

Violations (7)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomato (52F - Cold Holding); cut lettuce (42F - Cold Holding).

  High Priority

• 41-18-4CriticalCorrected on site

  41-18-4

  High Priority - Observed chlorine sanitizing solution exceeding the maximum concentration allowed at 200 ppm. Coached Person in ware washing area . Chlorine sanitizer solution at 100 ppm final reading. **Corrected On-Site**

  High Priority

• 21-12-4

  21-12-4

  Basic - Observed Wet wiping cloth not stored in sanitizing solution between uses at front counter.

  Basic

• 10-17-4

  In-use knife/knives stored in cracks between pieces of equipment between wall and three compartment sink.

  Basic - In-use knife/knives stored in cracks between pieces of equipment between wall and three compartment sink.

  Basic

• 03F-10-5

  03F-10-5

  Intermediate - Observed No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to person in charge at time of inspection. **Corrective Action Taken**

  Intermediate

• 23-03-4

  23-03-4

  Basic - Observed gasket soiled at reach in cooler across cooking line.

  Basic

• 36-73-4

  36-73-4

  Basic - Observed Floor soiled inside walk in cooler.

  Basic