CAFETERIA CUBANA LA GUAJIRA

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for less than 10 seconds. Reviewed proper procedures and employee rewashed hands for proper amount of time. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee began portioning cooked beef into bags without washing hands and putting on gloves first. Stopped employee and reviewed proper handwashing and glove usage. Portioned beef discarded, employee washed hands and putting on on gloves. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In right Frigidaire reach in freezer at back of kitchen, containers of raw beef above containers or raw salmon and tilapia. Employee rearranged to properly separate. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer on True 2 Door cooler in kitchen reading 50F. All foods at proper temperature. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No signed reporting agreement for one employee newly hired. Reporting agreement printed and provided to be read and signed. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In back kitchen right reach in freezer, individual portions of cooked beef and chicken without date marking when prepared.

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

Basic - Employee with no hair restraint while engaging in food preparation. Employee prepared food items without wearing a hair restraint.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Front counter and kitchen triple sinks set up in incorrect order - wash sink set up in middle sink. Employee drained and cleaned sinks and set up both in correct order. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in kitchen Frigidaire refrigerator. Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Caulk gun with inserted caulk tube hanging next to clean plates on rack by triple sink.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw steak and immediately used hands to grab cut raw onions from prep container without washing hands and changing gloves. Reviewed with employee proper procedures and she washed hands and put on new gloves. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In left Frigidaire reach in freezer, containers of raw burgers and raw steak above container of cooked black beans. Employee rearranged for proper separation. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front counter in ice bath, milk (47F - Cold Holding). Ice container too small for gallon of milk. Per manager out of cooler less than 1 hour. Employee moved to reach in cooler in kitchen to rechill. Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer on True 2 Door cooler reading 50F. All foods inside at proper temperature.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In kitchen glassfront 2 door cooler, cooked pork and roasted chickens missing date marks. Per employee both items in unit more than 24 hours.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. At front counter and kitchen triple sinks, wash sinks set up in middle directly beside sanitizer sinks. Employee drained sinks, cleaned, and set up wash sinks properly. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers in kitchen Frigidaire refrigerator or glassfront reach in cooler.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading less than 50ppm chlorine. Employee added bleach to bring up to proper 100ppm chlorine. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for less than 10 seconds after cracking raw shell eggs. Stopped employees and reviewed proper procedures and employee correctly washed hands. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household canned pesticide and powder and present on bottom chemical shelf by triple sink.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. on prep table next to glassfront cooler in kitchen, under no time or temperature control, raw shell eggs (77F - Ambient). Per employee removed from cooler approximately 2 hrs. Employee returned eggs to reach in cooler to rechill. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in empty triple sink instead of adjacent hand wash sink. Stopped employee and reviewed proper procedures and employee rehashed hands at hand sink. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by triple sink blocked with clean pans placed to dry. Employee removed pans to shelf to dry properly. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in two spray bottles and pump spray bottle on shelf by triple sink. Employee labeled as degreaser and fabuloso. Corrected On-Site Repeat Violation

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. At True reach in cooler at back of kitchen, ambient thermometer reading 49F. All temperature critical foods at proper temperature. Gauge did not change during inspection. Repeat Violation

Basic - Dead roaches on premises. 1) One dead roach and wing parts of dead roaches present around water heater at far end of kitchen beyond reach in cooler and freezer. 2) One dead roach along wall in back right corner of kitchen to right of True reach in cooler. Admin Complaint

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash sink set up directly beside sanitizer sink and rinsing taking place in first sink at kitchen triple sink. Employee drained wash sink to set up in correct order when able. Corrective Action Taken Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Grease buildup on floor area behind cook line area.

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of oil at cookline not labeled. Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee failed to wash hands after cracking raw shell eggs for one order and continued food preparations/using utensils for second order. Reviewed with employees proper procedures for hand washing and employee washed hands and changed gloves. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer on True reach in cooler at back of kitchen reading 55F. All foods at proper temperature. Gauge did not change during inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Milk steam wand on espresso machine has dried on milk residue.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substances in spray bottle and pump sprayer on shelf above triple sink. Employee labeled as degreaser for both. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top coffee cup on prep table in kitchen next to in use cutting board. Employee removed cup away from kitchen area. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open coffee cup on prep table in kitchen. Employee removed coffee cup and switched to styrofoam closed container. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Front counter triple sink set up with wash sink in middle. Employee drained and rinsed sink and reset with wash sink in first sink. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled waters in right reach in freezer. Employee removed bottles. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen sanitizer bucket reading less than 50ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Glass container of sugar at front counter not labeled.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On grill top in kitchen, roast pork (108-110F - Cooling). Per manager cooling since 9:00am. Manager shredded pork and moved to reach in freezer to rapid chill. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling raw chicken breast without first washing hands. Reviewed with employee proper procedures and employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In large Frigidaire reach in freezer, container of raw hamburgers removed from packaging above container of precooked chicken tenders also removed from packaging. Manager inverted to properly separate. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In True reach in cooler, containers of raw portioned steaks above container of raw portioned pork chops. Manager inverted for proper separation. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen glassfront cooler, rice with black beans (48F - Cold Holding). Per manager not prepared today and in unit more than 24 hrs. Manager discarded beans.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen glassfront cooler, rice with black beans (48F - Cold Holding). Per manager not prepared today and in unit more than 24 hrs. Manager discarded rice. See stop sale. 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. Container of rice with black beans in kitchen glassfront cooler missing date mark. Per manager prepared on 8-9.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets while preparing food items. Employee removed.

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled water in small reach in freezer in kitchen.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shelled eggs open refrigerator door and plated foods without washing hands and changing gloves. Educate operator on proper hand washing procedures when handling raw shelled eggs. Operator washed hands and changed gloves Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over Ready to eat croquettes in side reach in freezer in cook line. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw salmon in reach in freezer in kitchen.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Fifteen crates of raw shell eggs held at 75F over night inside true reach in cooler in kitchen per operator. Observed equipment turned off, per operator, equipment not functioning. See stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Fifteen crates of raw shell eggs held at 75F over night inside true reach in cooler in kitchen per operator. Observed equipment turned off, per operator, equipment not functioning. See stop sale

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. Observed raw shelled eggs using time as a public health control without time marking. Raw shelled eggs held less than 4 hours ago. Operator placed time mark on raw shelled eggs during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At 9:10 am cooked black beans (127F - reheating ); cooked red beans 98F (reheating ) foods reheating since 7am per operator. Observed steam table without water and equipment turned off. Operator moved foods to stove and reheated foods 167F 168F respectively. Equipment turned on during inspection to maintain temperature above 135F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Container and electrical cord located in HWS in ware washing area.Operator removed. Corrected On-Site

Basic - Bathroom located inside employees bathroom next to storage room not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

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

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen Raw beef and frozen raw chicken sitting on shelf across freezer thawing with at room temperature. Operator placed in reach in cooler. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Oil container not labeled. Operator labeled oil. Corrected On-Site** Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beans and rice 60F cooling overnight per manager inside true cooler in kitchen. Observed rice and beans cooling in deep covered container. See stop sale

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef stored over packaged vegetables inside chest freezer in storage room. Operator moved raw vegetables and stored correctly.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs 70 F ambient temperature held less than 4 hours ago on prep table cook line. Operator placed on ice to quick chill. Suggested using TPHC. Operator filled out TPHC form and will be using from 10/18. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beans and rice 60F cooling overnight per manager inside true cooler in kitchen. Observed rice and beans cooling in deep covered container. See stop sale

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked beans and rice 60F cooling overnight per manager inside true cooler in kitchen. Observed rice and beans cooling in deep covered container.

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/. Lisabeth Peña, manager certification expired on 02/02/2023.

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

Basic - Food not stored at least 6 inches off of the floor. Cases of plastic bottled water on floor in dry storage room.

Basic - Self-closing device on bathroom door disconnected/broken in employees and customers restroom. Repeat Violation

Basic - Working containers of food removed from original container (white sugar,cooking oil bottle ), not identified by common name at coffee station and kitchen respectively. Operator labeled sugar and oil. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with cooked rice inside true refrigerator. Operator removed and placed cooked in approved bags. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license on 12/01/2022. License renewal will be reviewed on the next routine inspection.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cooked rice and bread inside true refrigerator in kitchen. Operator moved raw shelled eggs to lower shelf and stored correctly. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided procedures to operator. Corrected On-Site

Intermediate - No soap provided at handwash sink at front counter. Operator provided Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233 .Yamile Diaz and Darlene Casado missing employee training certification.

Basic - Cove molding at floor/wall juncture broken/missing behind chest freezers in storage room.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Three compartment sink only using wash and sanitizing step. Told operator to set up sink in the correct order Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided poster to operator. Corrected On-Site

Basic - Self-closing device on bathroom door disconnected/broken in employee restroom located next to dry storage room.

Basic - Working containers of food removed from original container not identified by common name. Bottle of oil in cook line not labeled, operator labeled Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked rice on 4 non food grade bags. Employee removed from bags. Corrected On-Site

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. Foodborne Illnesses poster provided and explained Corrective Action Taken

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment sells eggs at customer preferences. Sign provided. 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. Container of pork, sautéed potatoes and cooked rice. Per operator, Made early on 9/22and 9/21/. Employee dated Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Dirty microwave

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over shell eggs in double door stainless cooler. Raw chicken moved to lowest shelf by manager. Corrected On-Site Repeat Violation

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. Identified sliced ham in single door cooler left of steam table without date mark. Opened on 7/14 and date marked by manager. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pork in glass door cooler in kitchen cooling while covered. Lid removed by manager. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed containers stored in hand wash sink by triple sink. Items removed by manager. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink by triple sink or in employee bathroom.

Basic - Food stored on floor. Observed five gallon container of vegetable oil stored in flood in dry storage. Moved to shelf by manager. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed catering trays not stored inverted in dry storage. Inverted by employee. Corrected On-Site

Basic - Stored food not covered. Observed pork trimmings in large reach in freezer in back room not stored in a container. Pork moved to container by manager. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm), remade 100ppm Chlorine Corrected On-Site