CAFE HAVANA

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.observed in reach in cooler in main kitchen area cooked potatoes date marked 3/3/26. Person in charge voluntarily discarded. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. observed in reach in cooler in main kitchen area cooked potatoes date marked 3/3/26. Person in charge voluntarily discarded.

Basic - Cardboard used to line food-contact shelves in main kitchen area.Person in charge removed cardboard. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed: Exterior door has a gap at the threshold that opens to the outside in front of ice machine in back kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill hood filters soiled with grease.

Basic - Reach-in cooler shelves with rust that has pitted the Reach-in cooler shelves with rust that has pitted the surface in main kitchen area.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. surface. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted mop. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

High Priority - Observed: Raw animal food stored over or with unwashed produce.observed in walk-in cooler raw ground beef over unwashed produce. Person in charge removed raw ground beef. Corrected On-Site Priority: High Priority

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw ground beef over ham. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the safe refrigerator storage handout.Person in charge removed raw beef. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on front counter sandwich make station butter (70F - Cold Holding). Person in charge stated it had been out for approximately 1 hour and placed it back in the reach in cooler. Corrective Action Taken Priority: High Priority

Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. Observed by fountain beverage station beverage glasses wet nesting.Person in charge separated glasses.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Priority: Basic

Basic - Observed: Exterior door has a gap at the threshold that opens to the outside in front of ice machine in back kitchen area. Priority: Basic

Basic - Observed: Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler shelves with rust that has pitted the surface in main kitchen area.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Priority: Basic

Basic - Observed: Wet mop not stored in a manner to allow the mop to dry. Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted mop. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Priority: Basic

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw bacon over cooked pork. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the safe refrigerator storage handout.Person in charge removed raw bacon. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in reach in cooler raw chicken over raw beef and pork. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the safe refrigerator storage handout. Person in charge removed raw chicken. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed by fountain beverage station beverage glasses wet nesting.Person in charge separated glasses. Corrective Action Taken

Basic - Ice buildup in reach-in freezer in main kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryers in man kitchen area hood filters soiled with grease.

Basic - Potato bucket stored on floor in walk-in cooler.Person in charge removed from floor. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface in main kitchen area.

Basic - Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted mop. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in reach in cooler in main kitchen area cooked black beans (55F - Cooling). Person in charge stated they were placed in the reach in cooler on 8/27/24. Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Person in charge voluntarily discharged beans. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw bacon over cooked pork. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed bacon Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in walk in cooler white bean soup date marked 8/20/24 Educated Person in charge on Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Person in charge voluntarily discharged. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in walk in cooler white bean soup date marked 8/20/24 Educated Person in charge on Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Person in charge voluntarily discharged.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler in main kitchen area cooked black beans (55F - Cooling). Person in charge stated they were placed in the reach in cooler on 8/27/24. Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Person in charge voluntarily discharged beans.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on food preparation table in front kitchen area butter (82F - Cold Holding) Person in charge stated it had been out for approximately 1 hour and placed it back in the reach in cooler. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation on front line. Employee put on hat and washed hands. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in Reach in cooler next to Walk in cooler Cooked Beans date marked 1/17/24. Educated Person in charge on Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Person in charge voluntarily discarded food item. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in Reach in cooler next to Walk in cooler Cooked Beans date marked 1/17/24. Educated Person in charge on Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Person in charge voluntarily discarded food items. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Hole in wall next to mop sink in front kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryers hood filters soiled with grease.

Basic - Unsealed concrete floor in food preparation in main kitchen area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in Reach in cooler across from dishwasher area Raw chicken over Raw beef. Educated Person in charge on safe refrigerator storage and emailed a copy. Person in charge removed raw Chicken.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in Reach in cooler by Walk in cooler in main kitchen area. Cooked Ground Beef date marked 8/16/23 and Bean soup date marked 8/17/23. Educated Person in charge TCS cooked foods cold holding over 7 days. Person in charge discarded both items. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in Reach in cooler by Walk in cooler in main kitchen area. Cooked Ground Beef date marked 8/16/23 and Bean soup date marked 8/17/23. Educated Person in charge TCS cooked foods cold holding over 7 days. Person in charge discarded both items.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice and beans and pulled chicken not date marked. Person in charge stated it was prepared on 1/16/2023 and date marked accordingly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed black beans at 49°F in Walk in cooler. Manager stated they were from 2/23/22. Explained proper protocol for cooling food. Manager discarded black beans. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washed hand for approximately 5 seconds . Stopped employee and explained proper protocol for Handwashing. Employee washed hands for a total of 20 seconds. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Reach in cooler by stove top raw shell eggs over cheese and cook meat. Manager removed shell eggs. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 20 pounds of cooked taco meat dated 2/16/22 Explained to the manager proper protocol for date marking . Manager discarded Taco meat. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed 20 pounds of cooked taco meat dated 2/16/22 Explained to the manager proper protocol for date marking . Manager discarded Taco meat. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed black beans at 49°F in Walk in cooler. Manager stated they were from 2/23/22. Explained proper protocol for cooling food. Manager discarded black beans. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic cup wet nesting by the fountain beverage machine. Manager removed cup's. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook not change gloves after handling raw shell eggs. Cook hand washed and changed gloves after being told. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Beef taco at 106° placed in the steam table. Operator returned meat mix to the stove to correct. Corrective Action Taken

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed sugar container with handle in the product. Operator removed scoop from sugar. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on hoods in both areas. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed bulk sugar container unlabeled. Operator corrected by labeling. Corrected On-Site