TROY'S CUBAN DELI

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. --cooked chicken (55F - Cold Holding); portioned raw beef (54F - Cold Holding); prepped Cuban sandwiches (55F - Cold Holding), held more than four hours per operator. Warning - From follow-up inspection 2025-08-13: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken (55F - Cold Holding); portioned raw beef (54F - Cold Holding); prepped Cuban sandwiches (55F - Cold Holding), held more than four hours per operator. Warning - From follow-up inspection 2025-08-13: Reach in cooler being fixed Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2025-08-13: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. -soda machine - From follow-up inspection 2025-08-13: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen Repeat Violation - From follow-up inspection 2025-08-13: Time Extended

Basic - - From initial inspection : 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. -reach in cooler across from oven - From follow-up inspection 2025-08-13: Cooler Being fixed Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken above raw beef in walk in cooler and walk in freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. --cooked chicken (55F - Cold Holding); portioned raw beef (54F - Cold Holding); prepped Cuban sandwiches (55F - Cold Holding), held more than four hours per operator. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken (55F - Cold Holding); portioned raw beef (54F - Cold Holding); prepped Cuban sandwiches (55F - Cold Holding), held more than four hours per operator. Warning

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -rice, pulled pork in walk in cooler Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. -soda machine

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen Repeat Violation

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. -reach in cooler across from oven

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lettuce and tomatoes over cooked pulled pork in walk in cooler. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -25 ppm

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chicken soup (45F - Cooling, prepared yesterday ); noodle soup (46F -Cooling, prepared yesterday ); black beans (47F -Cooling, prepared yesterday ) in walk in cooler Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -chicken soup (45F - Cooling, prepared yesterday ); noodle soup (46F -Cooling, prepared yesterday ); black beans (47F -Cooling, prepared yesterday) in walk in cooler

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken (119F - Hot Holding); steak (103F - Hot Holding); rice (110F - Hot Holding), held less than four hours per operator. Operator moved to oven for rapid reheat. Warning

High Priority - Toxic substance/chemical improperly stored. -winded by vinegar in kitchen Corrected On-Site

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -chicken soup (45F - Cooling, prepared yesterday ); noodle soup (46F -Cooling, prepared yesterday ); black beans (47F -Cooling, prepared yesterday ) Warning

Intermediate - Handwash sink not accessible for employee use at all times. -by cook line

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. -operator obtained chlorine 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. -soups in walk in cooler

Basic - In-use tongs stored on equipment door handle between uses. -on stove door

Basic - Light not functioning. -under hood suppression system

Basic - Single-service articles improperly stored. -on floor in dry storage. Corrected On-Site

Basic - Stored food not covered. -several items in walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. -chicken thawing at room temperature. Corrected On-Site

Basic - Utensils in poor condition. -ice bucket -green spatula on clean utensil rack

Basic - Walk-in cooler/freezer shelves and prep shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind cooking equipment

Basic - Water leaking from pipe and/or faucet/handle. -at triple sink and mop sink

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