VILLA PINAR CUBAN CAFETERIA

High Priority - Nonfood-grade bags used in direct contact with food. In freezer, raw pork and raw chicken stored in direct contact with thank you bags.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken above raw pork employee moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, gallon of milk 51F, employee moved to freezer. Corrective Action Taken Repeat Violation Admin Complaint

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

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Freezer near walk-in cooler, raw chicken stored above raw beef, employee stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line Cubans 44F, manager moved to freezer (41F). Corrected On-Site

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. For one new female employee, Manager review form, employee sign. Corrected On-Site

Intermediate - Well water testing report/documentation is not available upon request. Not available at inspection time.

Basic - Unclean building components, attachments or fixtures. Fan above triple sink (washing compartment) with grease.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, Employee jacket stored on top of cans, Employee moved. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. At the kitchen area, container with sugar not labeled, employee labeled. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle under triple sink not labeled, Manager labeled. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, Employee purse above salt bag, Manager moved. Corrected On-Site

Basic - Food stored on floor. At the dry storage area, oil jugs on floor, Manager moved off the floor. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. At the triple sink, Manager removed the towel. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of ice machine, employee moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items above cups, Manager moved. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched glasses multiple times with gloved hands and continued to make plates without washing hands.

High Priority - Nonfood-grade bags used in direct contact with food. White bags used to store dough in walk in cooler. Employee removed dough from bags. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of pans not in refrigeration in reach in make table: Ham 53F. Cheese 52F. Both items placed in unit today, moved items to bottom of reach in unit. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at entrance of establishment: pork 109-120F. Person in charge began reheating. Cream cheese danishes 115-125F in hot holding case at front counter. Added danishes to time, will discard pastries after four hours. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of alcohol on shelf over lentils in dry storage room. Hand sanitizer on shelf over canned beans in dry storage room.

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/ Five employees working with no certified food manager.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time being used for eggs and milk, no documents available. Provided DBPR forms during this inspection. 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. Ham sliced yesterday in reach in cooler with old label and no current date. Date in pan of same ham in walk in cooler date marked 9-19.

Basic - Covered waste receptacle not provided in women's bathroom. No receptacle in ladies room.

Basic - Equipment or utensils not designed or constructed in a durable manner. Cardboard lining multiple shelves in walk in cooler. Removed. Broken containers being used to store food. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. No signs in men's or ladies room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler soiled with debris.

Basic - Old food and/or labels stuck to clean dishware/utensils. Batter dried to clean plastic pan. Also, old date marks on in use pans of cheese and ham.

Basic - Silverware/utensils stored upright with the food-contact surface up. In ware wash area, spoons and spatulas not inverted.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Three reach in freezers and walk in cooler in hallway near men's room, units not locked.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two towels at front counter.

High Priority - Toxic substance/chemical improperly stored. WD-40 stored on shelf above ice machine, manager moved and stored properly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table, Manager moved. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. In walk-in cooler, dough covered with a Nonfood grade bag, Manager removed the bag. Corrected On-Site

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. Reach-in cooler at the cook line, milk no date marked, Manager date marked. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In walk-in cooler, bowl no handle inside yeast container, Manager removed. Corrected On-Site