PADRINO'S CUBAN CUISINE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork (46F - Cold Holding); Spanish sauce (45F - Cold Holding); Cuban sandwich (45F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Albacore food items in reach in cooler held at greater than 41F Pork (46F - Cold Holding); Spanish sauce (45F - Cold Holding); Cuban sandwich (45F - Cold Holding) Foods not prepped or portioned today

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork in Walk in cooler cooked at 9am yesterday not date marked. Operator labeled food items Corrected On-Site

Basic - Stored food not covered. Observed cooked pork in walk in cooler not covered Operator covered food item Corrected On-Site

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee on cook line wiped hands on soiled cloth after plating food item. Reviewed procedures with employee and employee washed hands and changed gloves. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line with gloves hands on hips while waiting for good to cook. Reviewed procedures with employee and manager and employee removed gloves and washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Tray with commercial plantains and french fries at cook line missing time mark. Per manager placed on time control at 11:00am open. Employee added time mark to 3:00pm. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch. Employee removed. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Soiled wiping cloth on cutting board at kitchen make line. Employee removed. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Garlic oil at expo line and waiter station held on TPHC. Four hour time limit due at 3pm. 3:40 pm garlic oil still being used.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On expo line, chimichurri sauce 48°F. Not prepared or portioned today. Held on ice for less than two hours. Operator moved to cooler to quick chill Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Garlic oil at expo line and waiter station held on TPHC. Four hour time limit due at 3pm. 3:40 pm garlic oil still being used. Operator discarded garlic oil.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer doors soiled with food debris

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ac vent in back of kitchen by reach in freezer soiled with dust

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 1 knife stored between counter and steam table. Operator relocated knife. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent above cookline soiled with grease

Basic - Soiled dry wiping cloth in use. Observed 1 dry soiled wiping cloth at cookline. Operator discarded. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by a cart at line cook area. Operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a strainer in handwashing sink at bar area. Operator removed. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed throughout. Operator inverted all. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet stacked containers at storage area. Operator separated to dry. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Operator removed and stored in container. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tong handle in shredded beef in hot holding unit at cook-line. Operator removed and replaced with clean/sanitized tongs. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve boxes not inverted at bar area. Operator inverted. Corrected On-Site

Basic - Soiled dry wiping cloth in use at cook line. Operator removed. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout. Operator moved wipe cloths to sanitizer solution. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar at server station and salt at cook-line. Operator wrote common name. Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw fish without changing gloves or washing hands. Cook instructed to change gloves and wash hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham and pork Cuban sandwiches (41-51F); in flip top cooler at cook line. Sandwiches over stacked above cold holding line. Sandwiches in cooler less than 1 hour and over stacked portions moved to inside walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Garlic oil at cook line. Garlic oil out next to grill less tha 1 hour per Chef and time label added. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled, by dish area. Spray bottle with degreaser labeled. Corrected On-Site

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

Basic - Soiled dry wiping cloth in use. Wiping cloths at cookline moved to sanitizer bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of flour in dry storage room not labeled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed bar tender using designated hand wash sink as bump sink and bar utensil rinse sink at bar area. Discussed with operator

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored at wait station. Operator turned up lights. Discussed with operator 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. Chlorine 200ppm.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw fish with gloves and continued preparing customer plates. Cook requested to change gloves and wash hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (47F); croquette (46F); chicken (47F) in flip top cooler by stove. Foods in unit less than 4 hours per Manager and containers on right side of cooler moved to walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (119-120F - Hot Holding) at expo station. Beans in warmer less than 3 hours per Manager. Beans reheated and retested 189F Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with degreaser in dish area. Label added. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar. Soda gun floater cleaned during inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary 100ppm, sanitizer replaced and retested 200ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored behind cooked pork in cookline drawer unit. Operator stored all items properly. Corrected On-Site