HAVANA NIGHT BAR AND GRILL

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. Cream brullees in walk-in cooler not date marked. Per employee date produced is unknown. See stop sale.

Intermediate - Employee cutting pork on a cart in dish room. Discussed with employee, employee moved pork prep to a designated prep area. Corrected On-Site

Intermediate - Spray bottles on hostess stand containing toxic substance not labeled. Per employee, bottles contain fabuloso. Manager labeled bottles during inspection. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Pan of raw pork stored on dish rack over pan of utensils. Pork moved to different area during inspection. Corrected On-Site

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

Basic - Food stored on floor. Jug of fry oil on cook line floor. Oil removed from floor at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- Pulled beef 60F, raw beef 60F, raw shrimp 59F ( 2:15-3:15 ) ( ambient 43F ). Walk in cooler- Cooked beef 52F, cooked chicken 50F, lobster 50F ( 2:00-3:30) ( ambient 50F ).

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with buckets near ice machine.

Intermediate - Handwash sink used for purposes other than handwashing. Soiled cloth and dishes stored in sink on cook line.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees on cook line and near ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket molded,

Basic - Soiled dry wiping cloth in use on cutting board under microwave.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink by cutting board on cook line. Manager removed at time of inspection. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar scoop handle in sugar. Operator removed at time of inspection. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Back door to kitchen. Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by cookline in recharge zone.

Basic - Bathroom located inside establishment not completely enclosed self-closing doors.

Basic - Outer openings not protected with self-closing doors. Back door and side door to kitchen.