CAFETERIA CUBANA LA GUAJIRA

Violations (11)

• 12A-17-4CriticalCorrected on site

  Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for less than 10 seconds. Reviewed proper procedures and employee rewashed hands for proper amount of time.

  High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for less than 10 seconds. Reviewed proper procedures and employee rewashed hands for proper amount of time. **Corrected On-Site**

  High Priority

• 09-01-4CriticalCorrected on site

  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. Employee began portioning cooked beef into bags without washing hands and putting on gloves first. Stopped employee and reviewed proper handwashing and glove usage. Portioned beef discarded, employee washed hands and putting on on gloves.

  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. Employee began portioning cooked beef into bags without washing hands and putting on gloves first. Stopped employee and reviewed proper handwashing and glove usage. Portioned beef discarded, employee washed hands and putting on on gloves. **Corrected On-Site**

  High Priority

• 08A-17-6CriticalCorrected on site

  Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In right Frigidaire reach in freezer at back of kitchen, containers of raw beef above containers or raw salmon and tilapia. Employee rearranged to properly separate.

  High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In right Frigidaire reach in freezer at back of kitchen, containers of raw beef above containers or raw salmon and tilapia. Employee rearranged to properly separate. **Corrected On-Site**

  High Priority

• 05-09-4Repeat

  No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in kitchen Frigidaire refrigerator.

  Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in kitchen Frigidaire refrigerator. **Repeat Violation**

  Basic

• 42-03-5

  Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Caulk gun with inserted caulk tube hanging next to clean plates on rack by triple sink.

  Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Caulk gun with inserted caulk tube hanging next to clean plates on rack by triple sink.

  Basic

• 05-05-4Repeat

  Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer on True 2 Door cooler in kitchen reading 50F. All foods at proper temperature.

  Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer on True 2 Door cooler in kitchen reading 50F. All foods at proper temperature. **Repeat Violation**

  Intermediate

• 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. No signed reporting agreement for one employee newly hired. Reporting agreement printed and provided to be read and signed.

  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. No signed reporting agreement for one employee newly hired. Reporting agreement printed and provided to be read and signed. **Corrective Action Taken**

  Intermediate

• 22-20-5

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup on left interior of ice machine bin.

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup on left interior of ice machine bin.

  Basic

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In back kitchen right reach in freezer, individual portions of cooked beef and chicken without date marking when prepared.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In back kitchen right reach in freezer, individual portions of cooked beef and chicken without date marking when prepared.

  Intermediate

• 13-03-4

  Employee with no hair restraint while engaging in food preparation. Employee prepared food items without wearing a hair restraint.

  Basic - Employee with no hair restraint while engaging in food preparation. Employee prepared food items without wearing a hair restraint.

  Basic

• 16-13-5RepeatCorrected on site

  Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Front counter and kitchen triple sinks set up in incorrect order - wash sink set up in middle sink. Employee drained and cleaned sinks and set up both in correct order.

  Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Front counter and kitchen triple sinks set up in incorrect order - wash sink set up in middle sink. Employee drained and cleaned sinks and set up both in correct order. **Corrected On-Site** **Repeat Violation**

  Basic