HAVANA BAKERY

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (123F - Hot Holding); plantains (112F - Hot Holding) in front counter hot holding units. The operator placed white rice and plantains on stove top to reheat. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ground beef and chicken not date marked in walk-in cooler.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed restroom door not tight fitting.

Basic - Ice scoop handle in contact with ice in kitchen. The operator removed ice scooper from ice bin. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken on prep table in the kitchen at 72F, operator stated it was prepped for cooking and proceeded to cook the chicken. Corrective Action Taken

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handle on the hand wash sink on the front line by the steam well stripped unable turn hot water on.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black substance on the ice chute in the ice machine in the kitchen.

Basic - Plumbing system in disrepair. Observed hot water handle on front line by steam well is stripped unable to turn on.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed bathroom in the establishment not fully self closing.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of bulk food in the area where the baking oven is not labeled.

Basic - Equipment in poor repair. Observed door gaskets on reach in freezer torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled on reach in freezer and reach in cooler door gaskets.

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

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..

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance in ice bin interior in kitchen

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with several bracelets and wearing a watch serving.

Basic - Stored food not covered. Observed dessert in walk in cooler not covered. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed bulk containers of flour and sugar not labeled. Operator labeled containers. 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. Observed employee filling pastries with no gloves on while handling ready to heat pastry shell. Spoke with employee regarding the importance of wearing gloves. Corrective Action Taken

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handles of serving utensils in contact with ready to eat food in reach in cooler. Operator removed utensils. Corrected On-Site

Basic - Stored food not covered. Observed pastries in reach in cooler not covered.

High Priority - Raw animal food stored over or with unwashed produce. Observed whole eggs in shell stored above potatoes in walk in cooler. Operator moved eggs to lower shelf. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine available to test sanitizer. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shredded chicken in walk in cooler prepared more than 24 hours not date marked.

Basic - Food not stored at least 6 inches off of the floor. Observed bag of lentils stored on floor in dry storage. operator moved to shelf. Corrected On-Site Repeat Violation

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.

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

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.

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of bread stored on floor in walk in freezer.

Basic - Working containers of food removed from original container not identified by common name. Sugar and water container.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over pork in walkin cooler

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Yucca hot holding at 119°F, heat increased Corrective Action Taken

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water

Basic - Water leaking from pipe and/or faucet/handle under hand sink in kitchen