CUBA MEX AMERICAN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat sour cream in reach in cooler. Operator moved chicken to bottom shelf. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation

Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee open outer door then start prepping and portioning food without washing hands. Discussed proper hand washing with Operator. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation

Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink had pots in it. Operator removed pots. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed napkins by sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with yellow liquid no label under sink.

Basic - Mobile food dispensing vehicle service opening not kept closed except during food service.

High Priority - Employee washed hands with cold water. Observed water temperature did not go above 82F. Operator turned on hot water heater and temperature went to 96F and they rewashed hands. Corrected On-Site Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired on 12/01/2024. Informed Operator. Repeat Violation Admin Complaint

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. Printed copy for Operator, he placed in paperwork binder. Corrected On-Site Warning

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. Printed copies and Operator and new employee signed during inspection. Corrected On-Site Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pupusa filling in reach in cooler over 24 hours old no date mark. Repeat Violation Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed max temperature at hand washing sink was 83F. Operator turned on hot water heater and temperature reached 96F. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Observed metal bowl in bulk flour under counter used as a scoop. Warning

Basic - No Heimlich maneuver/choking sign posted. Printed choking poster for Operator and the hung up during inspection. Corrected On-Site Warning

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steaks over raw pork in reach-in cooler. The owner placed the raw pork over the raw steaks. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (47F - Cold Holding) in reach-in cooler. The operator stated raw chicken was out while preparing a chicken taco. The ambient temperature was 42F I reach-in cooler across from cook line. Corrective Action Taken

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. Emailed manager DBPR Form HR 5030-103. The owner is assuring all personnel read, sign and maintain in files. 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. Observed black beans not date marked in stand up reach-in cooler close to exit door.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 48F - Cold Holding); raw beef (47F - Cold Holding); raw pork (48F - Cold Holding) in reach-in cooler across from cook line. The manager moved all raw products into stand reach-in cooler in kitchen. Corrective Action Taken

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. Emailed manager DBPR Form HR 5030-104. 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. Emailed manager DBPR Form HR 5030-103. The manager is printing out for employees. Corrective Action Taken Repeat Violation

Intermediate - Water pressure lacking at fixtures that require the use of water. Observed water pressure at hand washing sink low.

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 reach-in cooler across from cook line ambient temperature 46F.

Basic - Food stored on floor. Observed bag of onions on floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

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. Emailed manager DBPR Form HR 5030-104. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

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. Emailed manager DBPR Form HR 5030-103. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink hot water turned off. The owner turned hot water. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steaks over raw pork in reach-in cooler. The owner changed the raw steak and raw pork in reach-in cooler. Corrected On-Site Repeat Violation

Intermediate - Water pressure lacking at fixtures that require the use of water.

Basic - Equipment in poor repair. Observed reach-in cooler gasket torn across from cook line. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. The owner moved sanitizer bucket off floor. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef and raw pork in reach-in cooler. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Equipment in poor repair. Observed reach-in cooler gasket torn across from cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust 3 compartment sink area.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. Warning - From follow-up inspection 2021-10-05: Time Extended