HAVANA

Violations (10)

• 22-41-4CriticalCorrected on site

  Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator changed solution and primed machine, retesting at 100ppm.

  High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator changed solution and primed machine, retesting at 100ppm. **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cuban ham/cheese prep (53F - Cold Holding) held overstacked in front prep line reach in cooler. Operator removed overstacked portion and placed into below reach in cooler to chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cuban ham/cheese prep (53F - Cold Holding) held overstacked in front prep line reach in cooler. Operator removed overstacked portion and placed into below reach in cooler to chill. **Corrective Action Taken**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (122F - Hot Holding) on shelf underneath steam table. Per operator, item has been stored for less than 2 hours. Operator began reheating item to 165.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (122F - Hot Holding) on shelf underneath steam table. Per operator, item has been stored for less than 2 hours. Operator began reheating item to 165. **Corrective Action Taken**

  High Priority

• 12B-13-4Corrected on site

  Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee Gatorade bottle stored on top of in used food storage container in kitchen prep reach in. Operator removed.

  Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee Gatorade bottle stored on top of in used food storage container in kitchen prep reach in. Operator removed. **Corrected On-Site**

  Basic

• 16-37-1

  No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate

• 31B-02-4Corrected on site

  No paper towels or mechanical hand drying device provided at handwash sink in warewashing area. Operator provided.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in warewashing area. Operator provided. **Corrected On-Site**

  Intermediate

• 08B-38-4Corrected on site

  Food stored on floor. Bins of empanadas stored on floor of walk in freezer. Employees reorganized.

  Basic - Food stored on floor. Bins of empanadas stored on floor of walk in freezer. Employees reorganized. **Corrected On-Site**

  Basic

• 02C-02-5Corrected on site

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef stored in walk in cooler not date marked. Per operator, item was prepped 48 hours ago. Employee date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef stored in walk in cooler not date marked. Per operator, item was prepped 48 hours ago. Employee date marked. **Corrected On-Site**

  Intermediate

• 10-07-4Corrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in 93F water above steam table. Operator removed.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in 93F water above steam table. Operator removed. **Corrected On-Site**

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled with mold like substance.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled with mold like substance.

  Basic