GUANABO COFFEE SHOP

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks stored over cooked pork and shredded cheese in reach-in cooler at back kitchen.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to handwash sink at front service area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pulled pork in reach-in cooler at back kitchen. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Pulled pork container in reach-in cooler at back kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Specula stored in standing water temped 73 F at cook line. Measuring scoop stored in standing water temped 69 F on prep table at back kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes stored in bucket with soap, no sanitizer setup at time of inspection.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0ppm. Operator added chlorine and tested 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef burgers stored on top shelf over various ready to eat food items in reach-in cooler at back kitchen.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to handwash sink at front service line.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef and pulled pork in reach-in cooler at back kitchen.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the establishment. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

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

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Table top holding fryers is unsealed plywood.

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles not smooth and easily cleanable throughout back kitchen Warning - From follow-up inspection 2025-01-23: Time Extended - From follow-up inspection 2025-03-19: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up inside chest freezer in back kitchen Warning - From follow-up inspection 2025-01-23: Time Extended - From follow-up inspection 2025-03-19: Time Extended

Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Warning - From follow-up inspection 2025-01-23: Time Extended - From follow-up inspection 2025-03-19: Spoke with plan review plans where denied. Admin Complaint

• From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small fryer on back prep table - From follow-up inspection 2025-01-23: Time Extended - From follow-up inspection 2025-03-19: Fryer still on back counter operator stated that their are not using fryer. Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed fries stored in non food grade bag in silver MayTag refrigerator

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle filled with bleach not labeled on shelf. corrected- observed employee label Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up inside chest freezer in back prep kitchen

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed 2 spoons stored in water temped at 80F next to espresso machine Corrected -observed employee discard water Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed bulk flour not labeled in baking area Corrected observed employee label Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed small fryer stored on service line prep,table next to hand sink

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer tested at 0ppm, employee discarded, replaced, tested at 100ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed empanadas (115F - Hot Holding)in warmer on service line, operator reheated empanadas to 178F Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a tooth brush and tooth paste stored on shelf above prep table Corrected -observed employee remove Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up inside chest freezer in back prep area

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean dishes on prep table in prep area

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed yellow wet wiping cloth stored on prep table Corrected -observed employee place in sanitizer bucket Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer tested at 0ppm, employee discarded, replaced, tested at 100ppm Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Observed unsealed wood stored next to ice machine

Basic - Working containers of food removed from original container not identified by common name. Observed bulk sugar with no label on service line adjacent to front registers

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed small fryer stored on prep table next to hand sink on service line

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. Milks held 24 hrs not date marked. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter held as time no written procedures present, corrected action taken , time as a public health control emailed to operator. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at front counter not labeled .

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected, employee placed drink on bottom shelf at time of inspection. 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 phone stored on food prep counter.

Basic - In-use tongs stored on equipment door handle between uses. Clean tongs stored on shelf post over three compartment sink.

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

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink set up with 0 ppm of chlorine m corrected 100 ppm of chlorine. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils on cooks line stored in standing water. 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. Opened container of milk held over 24 hrs not date marked . Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Front employee hand wash sink blocked by container, corrected , operator removed container during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on front food prep counter , corrected, operator removed drink during inspection. Corrected On-Site Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar not labeled. 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. Opened container of milk held over 24 hrs not date marked . Cooked pulled pork held over 24 hrs not date marked Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Bowl in front of employee hand wash at front counter , corrected, operator removed bowl during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Toxic spray bottle not not labeled , corrected , operator labeled spray bottle during inspection. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing out on counter corrected , operator placed pork in cooler during inspection. Corrected On-Site

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

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils on cooks line stored in standing water .

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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. Opened containers of milk, sliced ham, sliced turkey, all held over 24 hrs not date marked . Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored at front counter not labeled .

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Food stored on floor. Bag of sugar stored on floor in back prep area .

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 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. Opened container of milk not date marked ., held over 24 hrs.

Intermediate - Handwash sink not accessible for employee use at all times. Front employee hand wash sink blocked by bucket , Corrected , operator removed bucket at time of inspection. Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Bulk container not labeled in back prep area. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones stored on food prep table, corrected employees removed phones at time inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer with old debris.

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean pans.

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