HAVANA HARRY'S

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line reach in coolers raw beef and breaded chicken stored over raw shrimp and salmon.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in coolers breaded chicken (47F - Cold Holding); raw steak (51F - Cold Holding). As per operator less than 2 hours. Operator placed ice bags to rapidly cool. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed at waiter station hand sink used as dump sink. Operator removed items. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed in containers of Piccadillo, flour, rice, mashed potatoes throughout kitchen. Operator removed. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellphone and keys stored on sandwich prep cooler. Operator removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed throughout cook line. Operator cleaned during inspection. Corrected On-Site Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed throughout kitchen.

Basic - Hole in or other damage to wall. Observed at Cookline wall large hole.

Basic - Ice scoop handle in contact with ice. Observed at waiters station. Operator removed. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at cook line and entrance of kitchen ovens.

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers at sandwich prep line not inverted, operator inverted . Corrected On-Site

Basic - Stored food not covered. Observed for containers in reach in coolers throughout kitchen. Operator covered during inspection. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed containers of mojo marinade and cut potatoes mislabeled with wrong preparation label. Operator removed and labeled correctly. Corrected On-Site

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 1 dead roach at dry storage area on floor under storage shelf. Observed 1 dead roach on electric line behind ice machine. Observed 1 dead roach on floor next to gas stove at cook line. - From follow-up inspection 2025-06-17: At time of callback inspection observed a total of 3 dead roaches in kitchen area of establishment, 1 behind oven at bakery area, 1 behind reach in coolers at storage area and 1 under prep table at to go point of sales area. Operator swept and discarded each dead roach during inspection. Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exit door at cook line. - From follow-up inspection 2025-06-17: Still observed gap at door. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed cook lines of kitchen area. Repeat Violation - From follow-up inspection 2025-06-17: At time of callback inspection still observed floors soiled. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at Bar Dishwasher (Chlorine 0ppm). Advised operator to replace bottle.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line reach in cooler, raw chicken and beef stored over raw salmon. Chef removed and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler, salmon (52F - Cold Holding); steak (47F - Cold Holding). As per chef for about 2 hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at can opener blade. Observed at secondary cook line prep counter. Operator removed to clean. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed at take out area hand wash sink, used as dump sink with coffee remnants inside. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed at cook line in a container of fish and shrimp. Observed at dessert station in a container of dulce de leche. Repeat Violation

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

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed at waiters station, clean drinking glasses stored next to hand wash sink. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed at secondary cook line prep table. Operator removed to replace. Corrective Action Taken Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on prep counter at secondary cook line. Employee removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed at secondary cook line floor area.

Basic - Ice scoop handle in contact with ice. Observed in ice bin at dessert area, cook removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at dry storage area in a container of flour and rice. Operator removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed at sandwich station reach in cooler. Repeat Violation

Basic - Stored food not covered. Observed at sandwich prep section, loaves of bread in container not covered.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink in bakery area used to stored sanitizer bucket. Operator removed. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink located at entrance of kitchen. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed at walk in cooler in a container of Piccadillo. Operator removed. Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. Observed at storage area next to office. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting board at sandwich station and across from side cook line. Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. Observed faucet missing/ broken at hand wash sink at entrance of kitchen.

Basic - Floor tiles missing and/or in disrepair. Observed in kitchen area. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in freezer located in storage area next to office. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood at cook line soiled with grease buildup. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed at rear kitchen area where omelettes are made. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand sink next to cook line used as dump sink for ice. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink located at beverage prep area. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed at hand wash sink next to cook line. Operator provided soap.

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of ground beef in walk in cooler. Repeat Violation

Basic - Ceiling tile missing. Observed at storage area next to office.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed packages of fish in reduced oxygen packaging not cut open to thaw. Operator instructed employee to cut packages open.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting board at sandwich station and across from side cook line. Repeat Violation

Basic - Employee eating while preparing food. Observed employee at cook line cutting onions and drink from an open container.

Basic - Floor area(s) covered with standing water. Observed at cook line of kitchen.

Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen area. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed in kitchen area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer located next to office area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at hand wash sink next to cook line a knife store between sink and wall. Operator removed. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in freezer located in storage area next to office. Repeat Violation

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in coolers located in bakery area. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler located at side area cook line of kitchen. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed a container of fish thawing in standing water. Operator placed container under running water to properly thaw. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at rear kitchen prep area, can opener blade soiled. Warning - From follow-up inspection 2024-04-11: At time of callback inspection observed can opener blade still soiled. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at sandwich prep area. Repeat Violation Warning - From follow-up inspection 2024-04-11: At time of callback inspection observed cutting board with cut marks and no longer cleanable. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen area, an accumulation of food debris on floors. Warning - From follow-up inspection 2024-04-11: At time of callback inspection observed floors still soiled. Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in freezer located next to office. Repeat Violation Warning - From follow-up inspection 2024-04-11: At time of callback inspection observed still observed interior of freezer in disrepair. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at all reach in coolers soiled with food debris and kitchen hood filters soiled with grease buildup. Repeat Violation Warning - From follow-up inspection 2024-04-11: At time of callback inspection observed gaskets and hood filters still soiled. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout kitchen area, all reach in cooler interiors soiled. Warning - From follow-up inspection 2024-04-11: At time of callback inspection still observed reach in coolers still soiled. Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in- freezer. Observed in standing reach in freezer located in rear kitchen prep area near dry storage. Repeat Violation Warning - From follow-up inspection 2024-04-11: At time of callback inspection observed standing water in reach in freezer. Time Extended

• From initial inspection : Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed 4 tanks stored in storage area next to office. - From follow-up inspection 2024-04-11: At time of callback inspection observed propane tank in storage area. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed guava cheese pastry (70F - Hot Holding) located at holding box at dessert station. As per Manager, food items were prepared at 10:30am, temperature taken at 3:45pm, more than 4 hours. Manager discarded food items into trash.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (65F - Cold Holding) located at reach in cooler drawers under flat top grill at kitchen cookline, less than 4 hours. Chef placed food items on ice for rapid cooling. Observed packages of raw snapper fish (57F - Cold Holding) located inside reach in cooler across from cookline, less than 4 hours. Chef removed food items from cooler unit and placed into walk in cooler for rapid cooling.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mash potatoes (122F - Hot Holding); mash plantains (133F - Hot Holding) located at steam table units at corner kitchen area, less than 4 hours. Chef removed food items to be reheated to 165F and above. Observed guava cheese pastry (70F - Hot Holding) located at holding box at dessert station. As per Manager, food items were prepared at 10:30am, temperature taken at 3:45pm, more than 4 hours. Manager discarded food items into trash. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu sunny side up not marked with an asterisk regarding the consumer advisory.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located next to cookline and at restroom used by employees.

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection regarding quaternary sanitizer used at three compartment sink.

Intermediate - No soap provided at handwash sink located next to cookline.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors located at unisex bathroom used by food employees. Repeat Violation

Basic - Ceiling tile missing located at back kitchen exit door.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed brown-like stains on ceiling above steam tables at kitchen area. Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed large pots, pans and plastic containers stored on kitchen floor near walk in cooler and three compartment sink.

Basic - Covered waste receptacle not provided in bathroom used by food employees. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable located at kitchen prep coolers.

Basic - Food stored on floor. Observed plastic containers of cooking oil and pickles stored on floor at dry storage area.

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents located at dumpster are behind restaurant establishment.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on soiled lid of ice machine located at kitchen area. Manager removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handles of scooping utensils not stored above containers of rice and flour, near dry storage area. Manager placed scoops in an upright position. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed exposed insulation of reach in freezer doors located near back dry storage area.

Basic - No handwashing sign provided at a hand sink used by food employees located at various hand wash sinks throughout kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of ice machine heavily soiled located at kitchen area. Observed soiled hood filters above kitchen cookline. Observed small blue fan on top of prep cooler soiled. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover located on storage shelves next to three compartment sink at kitchen area.

Basic - Standing water in bottom of reach-in-cooler located at prep stations throughout kitchen and across from cookline. Repeat Violation

Basic - Stored food not covered. Observed a container of uncooked rice not kept covered located at dry store area. Chef covered container of uncooked rice. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed food containers of flour and salt not labeled located at dry storage area. Chef labeled food containers. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw breaded chicken breast stored above sauces located in the walk-in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler : drawers cookline:; raw beef steak (50F - Cold Holding); raw shrimp (48F - Cold Holding); raw chicken (50F - Cold Holding); raw beef patties (50F - Cold Holding), as per operator about an hour ago,removed to the walk-in cooler for added cooling. prep unit opposite grill:; raw snapper fillets ,as per operator about an hr ago, operator placed ice bath to promote rapid cooling. (48F - Cold Holding) Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by the mop sink.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the prep area by the entrance to the walk-in cooler.

Basic - Covered waste receptacle not provided in women's bathroom. Observed for the unisex employee bathroom.

Basic - Floor tiles missing and/or in disrepair. Observed at the cookline. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed for the chest freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of convection ovens soiled with accumulation of food debris.

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

Basic - Self-closing device on bathroom door disconnected/broken. Observed for the womens bathroom.

Basic - Single-service articles not stored inverted or protected from contamination. Observed at the cookline, Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed in unit opposite flat top grill.

Basic - Unclean building components, attachments or fixtures. Observed fan covers in the walk-in cooler soiled with accumulation of dust.

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

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed by the standing freezers.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on the prep table. As per operator, holding less than 1 hour, they removed all eggs to the reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a5 the cooler by the cook line, raw fish (57F - Cold Holding); raw squid (59F - Cold Holding); tomato sauce (56F - Cold Holding); cheese (56F - Cold Holding). As per operator, holding less than 1 hour, they added ice pan to lower the temperature. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed under the shelf by the cook line, chicken soup (119F - Hot Holding); mashed potatoes (123F - Hot Holding). As per operator, holding less than 30 minutes, the operator reheat all items. Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored inside the hand sink by the cook line. The operator removed the bucket. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Breakfast cook line hand sink missing paper towels. The operator refilled paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. Breakfast cook line hand sink missing soap. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Kitchen floor tiles in disrepair.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Insect control device installed over food preparation area. Observed bug zapper over glasses. The operator removed the cleaned glasses. Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed small container with no handle using with sauces. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents by the kitchen soiled with grease and dust. Also ceiling by the dishwasher are soiled with grease.

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Observed in storage area. the operator clean the area during the inspection. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed tamales on the floor in the kitchen area. The operator removed the tamales. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed condensation on ceiling vents by the dishwasher area.

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

Basic - Insect control device installed over food preparation area. Observed at the server station, bug zapper device above the Togo packing area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line coolers missing thermometer.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand washing sign by the pastry area. the operator posted the sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover soiled with dust.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walk in cooler wall soiled.