SERGIO'S SINCE 1975 CUBAN KITCHEN & BAR

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine in kitchen and at bar not sanitizing properly . Both machines reading 0 ppm chlorine . Advised operator to set up 3 compartments sink until dish machine is repaired. 3 compartment sinks were set up reading quaternary 200 ppm. Technician was called in to repair dish machine Corrective Action Taken Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed at cook line , employee cracked raw shell eggs and touched customer to go single serve container/ clean cooking utensils. Educated manager on proper hand washing procedures when cracking raw shell eggs. Operator discarded of gloves , washed hands and put on new pair of gloves. Corrected On-Site Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs (50F - Cold Holding) on top of prep table in cook line, per employee eggs held less than 2 hours. Employee added ice and stored inside reach in cooler unit for a quick chill. Re check was done on the raw shell eggs during the inspection. Eggs reading 44F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True refrigerator- potato salad (50F - Cold Holding), ham croquettes (84F - Cold Holding). Per operator items were not prepared or portioned today . Items were held in cooler over night exceeding 6 hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 .True refrigerator- potato salad (50F - Cold Holding), ham croquettes (84F - Cold Holding). Per operator items were not prepared or portioned today . Items were held in cooler over night exceeding 6 hours see stop sale. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Internal sides of the ice machine opposite the walk in cooler. Operator cleaned during the inspection. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At bar utensils I'm standing water at 59F.operator discarded water during the inspection. Corrected On-Site Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand wash sink at back kitchen / preparation area. Warning

Basic - Single-service articles not stored inverted or protected from contamination. In ware washing area, forks already washed not stored inverted. Operator inverted during the inspection. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler-cooked pork chunk (45F - Cooling- overnight) see stop sale Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler-cooked pork chunk (45F - Cooling- overnight) . Employee discarded. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying insect by bar area, outside of kitchen Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 00ppm), observed empty container of sanitizer, per employee order arriving today. Advised operator to use chlorine sanitizer for sanitizer bucket. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Two doors beveragemAirbCooler- Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs (72-Cold Holding), cook line, per employee eggs held less than 3 hours, ice bath added for a quick chill. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Flat station-; raw churrasco (72F - Cold Holding); raw salmon (61F - Cold Holding); raw tilapia (60F - Cold Holding), -Sandwich station-; two compartments door- sliced ham (50F - Cold Holding); sliced Swiss cheeses (48F - Cold Holding); smoked salmon (48F - Cold Holding); per employee food held less than 4 hours, advised operator to add ice and to move food back to walk in cooler for a quick chill Warning

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler-portioned cooked shredded chicken (46F - Cooling from ambient-overnight ). Employee discarded. Warning

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. Walk in cooler-portioned cooked shredded chicken (46F - Cooling from ambient-overnight ). See stop sale. Warning

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. Tres leches dessert and flan, per employee open two days ago. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed food being proportioned on bags, sealed and cover in containers, before getting the correct temperature Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles , rear kitchen in front of large coffee station Repeat Violation Warning

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon and tilapia being defrosted in bags,per employee less than two hours, employee started removing from bagsCorrected On-Site Warning

Basic - Equipment in poor repair. Cold holding units not keeping time temperature food to 41F or below. -Flat station in cook line -Sandwich station- two units Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.. bar area, utensils on cold water, employee removed to be wash. Corrected On-Site Warning

Basic - Single-service articles improperly stored. Expo station- forks and knives not inverted, employee inverted. Corrected On-Site Warning

Basic - Single-service articles not stored inverted or protected from contamination. Bar area-Alcohol glasses not inverted, employee inverted. Corrected On-Site Warning

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. After 3er attempt, Dishwasher (Chlorine 00ppm) Warning

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. 2) hot box-per manager food on time 1/2 hour ago. Employee placed label Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles, next to coffee station in kitchen area, employee cleaned and sanitized Corrected On-Site Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Walk in cooler- tilapia still frozen , Employee cut edges to allow oxygen inside. Corrective Action Taken Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage shelf- metal containers stacked wet, Employee removed from pile. Corrected On-Site Warning

Basic - Wiping cloth sanitizing solution stored on the floor. In rear kitchen , below prep table, employee removed Corrected On-Site Warning

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. Dishwasher (Chlorine 10ppm), observed empty sanitizer gallon, Employee replaced sanitizer, chlorine sanitizer at 100 ppm Corrected On-Site Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2022 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line left flip top; pico de gallo (60F - Cold Holding); sautéed onions (58F - Cold Holding); cooked pork (60F - Cold Holding) -Grill station; pico de gallo (50F - Cold Holding); cut tomatoes (55F - Cold Holding); cut lettuce (50F - Cold Holding); grill station- cooling drawers (60F - Cold Holding); palomino steak (55F - Cold Holding) Per operator food pull out of WIC less than 4 hours, employee ice bath containers of TCS food for a quick chill, advise operator not to store any TCS food inside units until technician repairs units. Ambient thermometer temperature shows 55F. Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried potatoes (110F - Hot Holding), per operator food hot held for one hour, operator reheated in fryer to 195F. Corrected On-Site Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee provided.. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. Bar area, employee provided Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. several containers stacked wet in storage rack of clean equipment. Employee starts drying Containers Corrective Action Taken Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm), operator made new sanitizer solution with chlorine, sanitizer chlorine at 100 ppm. Corrected On-Site Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook line employee continue to set a to go plate, without changing gloves, washing hands, after operator instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touching raw meat for stop sale, change gloves, no hand wash. After manager instructed, employee washed hands and put in new pair of gloves Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Lunch station -True one door cooler-; chicken breast (50F - Cold Holding); marinated steak (52F - Cold Holding); turkey (48F - Cold Holding); ham (49F - Cold Holding); chorizo (50F - Cold Holding) -2) fry station - cooked pork (53F - Cold Holding) -Two doors -Beverage- Air cooler-raw beef for steak (50F - Cold Holding). Per operator all food items mentioned above were held since yesterday. Operator discarded. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Lunch station -True one door cooler-; chicken breast (50F - Cold Holding); marinated steak (52F - Cold Holding); turkey (48F - Cold Holding); ham (49F - Cold Holding); chorizo (50F - Cold Holding) -2) fry station - cooked pork (53F - Cold Holding) -Two doors -Beverage- Air cooler-raw beef for steak (50F - Cold Holding). Per operator all food items mentioned above were held since yesterday. See Stop sale. -Under grill -cooling drawers-steak (50F - Cold Holding); chicken breast (53F - Cold Holding); salmon (55F - Cold Holding); tilapia (50F - Cold Holding) 2-fry station ; pico de gallo (50F - Cold Holding); Swiss cheese (55F - Cold Holding) -Pantry station-flip top-cut tomatoes (48F - Cold Holding); cut lettuce (49F - Cold Holding); Swiss cheese (50F - Cold Holding). Per operator food held less than 4 hours, All food moved to a freezer for a quick chill. Advise operator it to use cooling units, until they are working properly to cold holding temperatures of 41F or below. Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 2) hot box; ham croquettes (105F - Hot Holding); cooked pork (112F - Hot Holding), employee moved item to stove and reheated to 165F Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles next to coffee station, kitchen area Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear kitchen, next to hot box, employee provided Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. WIC -Latin mojo, per operator prep two days ago. Operator dated Corrected On-Site Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed broken flip top door of salad station and pantry station Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Two hot boxes with build up of grease and dirt Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. One door- True cooler- door handles Warning

Basic - Stored food not covered. RIC- salmon container, operator placed a lid. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths thought the kitchen, seating on prep tables . Operator removed Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Cook line, shelf above stove, container of oil, container of barbecue sauce, container of mojo sauce. Operator labeled Corrected On-Site Repeat Violation Warning

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. After 3 attempts observed dish machine chlorine sanitizer at 0ppm. Advised operator to manually sanitize until unit is repaired. Operator set up triple sink to 400ppm. Operator stated contacted technician for service. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sandwich cooler: pancake batter, raw salmon, raw fish all Cold Holding at 48-51°F at 9:35 am. Per operator, held in unit overnight and not moved. Observed ambient temperature of unit at 44-45°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F and below. Operator contacted technician for service. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sandwich cooler: pancake batter, raw salmon, raw fish all Cold Holding at 48-51°F at 9:35 am. Per operator, held in unit overnight and not moved. Observed ambient temperature of unit at 44-45°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F and below. Operator contacted technician for service. See Stop Sale. 2.) Observed 4 Drawer Lowboy: cooked shredded beef, cooked shredded chicken, raw beef, raw chicken all Cold Holding at 45-52°F at 9:20am. Per operator, less than 2.5hrs. Sandwich Station: raw beef and raw chicken Cold Holding at 48°F at 9:25am. Per operator, less than 1.5 hrs. Observed ambient temperature of unit at 51°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F or below. Operator went to ice products and transferred to alternate cooler. Operator contacted technician for service. Corrective action taken. 3.) Observed milk (51°F - Cold Holding) at 8:55am. Per operator, less than 1.5 hrs. Observed milk on ice but not high enough level to keep product cold entirely. Operator added more ice to quick chill. Corrective action taken. Warning

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed Sandwich Reach in: sliced ham (53°F - Cooling) at 9:23am. Per operator, less than 1.5 hrs Retest at 10:04am at 56-57°F. Observed ambient temperature of unit at 60°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F or below. Operator went to transfer product to alternate cooler. Operator contacted technician for service. Corrective Action Taken Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of sanitizer not labeled at bar area and on rolling cart near expo line. Operator labeled. Corrected On-Site Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand sink next to coffee station in rear kitchen area at 84°F. Warning

Basic - Faucet/handle not working at hand sink. Observed hot water handle not functioning- at hand sink next to coffee station in rear kitchen area. Operator stated work order in for repairs. Corrective Action Taken Warning