JUANA LA CUBANA CAFE

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Repeat Violation Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. An employee cell phone was stored on the electric meat slicer. The employee removed the cell phone. Corrected On-Site Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Equipment in poor repair. The reach in freezer next to the ice machine, the gaskets are torn.

Basic - Food stored on floor. In the walk in cooler, onions were stored on the floor. The onions were moved off of the floor. Corrected On-Site

Basic - Ice buildup in reach-in freezer. At the reach in freezer next to the ice machine, ice is built up at the gaskets.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At 1:20pm cooked black beans (101F - heated Cooling since 11am per operator, inside walk in cooler . Operator moved to cook line to reheat to 165F and restart the cooling process. Educate cook on proper cooling.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cooked white rice (52F ambient cooling since 9:30 am to 51 F at 1:50pm. Per cook, rice was taken out of walk in cooler for prepping then moved to walk in cooler at 9:30am. Rice cooling inside deep container. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70F( cold holding )under no temperature control for food safety held 4 hours ago on prep table next to cook line. Food not prepped or portioned today. Operator moved to 6 drawer cooler to quick chill. Suggested using TPHC. Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cooked white rice (52F ambient cooling since 9:30 am to 51 F at 1:50pm. Per cook, rice was taken out of walk in cooler for prepping then moved to walk in cooler at 9:30am. Rice cooling inside deep container. See stop sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions (110F - Hot Holding) less than 4 hours ago on stove without any heat. Operator placed on stove to be reheated.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked white rice (52F ambient cooling since 9:30 am to 52F at 1:50pm inside deep container in walk in cooler. Educate cook on proper cooling techniques. See stop sale

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked white rice made Saturday July 29th per operator dated July 31. Operator discarded due to improper Cooling. See cooling violation Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance (bleach) not labeled next to 3 compartment sink in kitchen. Operator labelled bleach. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured in bar.

Basic - Ceiling tile missing in hallway to restroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in kitchen. Operator removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on top ketchup container in dry storage area. Operator removed Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Container of oil on floor at end of cook line. Operator elevated Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses in kitchen. Wet towel on top slicer in kitchen. Operator moved to sanitizer solution. Corrected On-Site

Basic - Working containers of food (oil) removed from original container not identified by common name in cook line. Operator labelled oil Corrected On-Site

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. Dosh machine sanitizing at 0ppm chlorine. Establishment using 3 compartment sink to Sanitize dishes until equipment can sanitize at proper minimum strength.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw chicken stored over sauces in drawer cooler in cook line. Operator moved sauces and stored correctly. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked white rice made 2 days ago not date marked inside walk in cooler. Operator date marked during inspection. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice buildup in reach-in True freezer in storage room.

High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs stored over a case of water inside walk in cooler. Operator moved raw shelled eggs to bottom shelf and stored correctly. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork made 3 days ago not date marked inside walk in cooler. Operator date marked during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature at 80F in cook line next to stove. Operator discarded water Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar and salt not labeled in kitchen. Operator labelled Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of unknown substance by 3 compartment sink at front counter. Manager labeled bottle. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack and purse on back storage shelves by food items. Employee moved to proper storage area. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees on cook line clean up a spill on floor and change gloves without washing hands. Reviewed proper procedures and employee washed hands before using new gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table by sandwich press butter (82°F - Cold Holding). Per cook used to fast grill sandwiches and out less than 2 hrs. Butter moved to cooler to rechill. Recommended and provided form for Time as Public Health Control. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed on floor under kitchen hand sink two unlabeled bottles of unknown substance. Employee labeled bottles. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Employee moved tongs. Corrected On-Site