JASS CUBAN CAFE

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed Employee cracked raw shell eggs at cook line and then handled ready-to-eat potatoes and bacon, wipe plate with towel and/or clean equipment or utensils without washing hands.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw bacon stored over potatoes in reach in freezer.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed sliced ham deli meat in reach in cooler with no date marking

Intermediate - Hand-wash sink not accessible for employee use at all times. Observed Handwash sink not accessible for employee with pitchers of water stored in sinks. Observed water purifier attached to hand washing sink. Observed garbage blocking access to hand washing sink.

Intermediate - Hand-wash sink used for purposes other than handwashing. Observed Handwash sink located at front counter used for purposes other than handwashing.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed potatoes cooked on 8/9 Not date marked. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in juice reach in freezer located at front counter.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Single-service articles not stored inverted or protected from contamination. Observed Single-service articles not stored inverted or protected from contamination located at the rice cooker station. Observed single service items stored at cook line no barrier not inverted.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wet wiping cloth not stored in sanitizing solution between uses on cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed Working containers of powdered sugar removed from original container not identified by common name.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Front counter Bain Marie- operator stored the raw chicken and raw beef inverted. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. 1)At the front counter. 2)At the kitchen prep area.

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed bacon thawing at room temperature.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Handwash sink not accessible for employee use at all times. At the sandwich prep station- operator removed the plastic container stored inside of the hand wash sink. 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. At the front line Leader cooler- cooked ground beef and shredded beef, prepared over 48 hours ago, per operator.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Single-service articles not stored inverted or protected from contamination. At the front line prep area.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen prep area- operator stored properly. Corrected On-Site