LATIN CUBAN CAFETERIA

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Repeat Violation Warning - From follow-up inspection 2026-02-25: Still observed. Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink QT sanitizer 0ppm. Operator refilled the water with QT sanitizer at 200ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stored in ice pooled eggs (55F - Cold Holding), as per operator for less than1 hours. Operator added ice to the rim of the holding tray to rapidly cool eggs and maintain proper cold holding temperature. Corrective Action Taken Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No QT test strip available during the inspection.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin locate at front counter. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed trays stored above the prep table at preparation area not inverted. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Floors not constructed to be easily cleanable.

Basic - In-use tongs stored on equipment door handle between uses. Observed spoons stored on the oven.

Basic - Stored food not covered. Observed cooked beef in the reach in cooler not covered.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw steak in reach in cooler along the wall at preparation area.

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. In an upright reach in freezer observed raw steak stored over ice cream, in the unit located at prep area. Operator rearranged food on site. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in ice pooled eggs (56F - Cold Holding), as per operator for less than 2 hours. Operator added ice all the way to the rim to rapidly cool. Corrective Action Taken

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed large pots not inverted, stored on to of reach in cooler at preparation area. Operator stated to inverted pots during the inspection. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven a cook line soiled. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the cold holding unit at storage area on the hallway raw chicken stored over raw pork.

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. In the upright reach in freezer across from the prep tables observed raw beef stored over ice cream, not all commercially packaged. Manager rearranged freezer. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the prep table at cook line observed in ice bath raw eggs (61F - Cold Holding), as per cook stored in ice less than 2 hours ago. Cook removed alf of amount of eggs and added more ice to maintain proper cold holding temperature. Corrective Action Taken

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cook was unable to answer cold holding temperature stipulated by the food code.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat grinder interior soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing a bowl in the hand wash sink located at cook line. Spoke to manager and explained the proper use and purpose of the hand wash sink. Corrected On-Site

Basic - Equipment in poor repair. Observed prep cooler at cook line has door gasket torn. Repeat Violation

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in used knife stored in between prep cooler and prep table at cook line. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled, located above prep cooler at cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler located at prep area shelves have some food debris accumulation.

Basic - Stored food not covered. Observed ham, cheese, stored in containers not covered. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed pipeline on hand wash sink leaking water.

High Priority - Nonfood-grade bags used in direct contact with food. Observed tamales stored inside thank you bags at reach in freezer. Chef removed them from bag. Corrected On-Site

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. Observed sausages over shrimp at reach in freezer. Chef relocated products. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham croquetas (110F - Hot Holding); beef empanadas (115F - Hot Holding) at hot box at front counter. As per chef for less than 2 hours, advise chef to reheat ham croquetas and beef empanadas to 135 and he did. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Manager printed and posted it. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed Cutting board with cut marks at preparation table across from cook line.

Basic - Equipment in poor repair. Observed gasket at reach in coolers across from cook line in disrepair.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed Knifes stored behind the 3 Compartment sink. Chef removed them. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers and reach in freezers at establishment.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed Reach in cooler shelves rusted located by the office.

Basic - Stored food not covered. Observed red sauce, chicken, black beans and ham not covered at reach in cooler by the 3 compartment sink. Chef had employee covered them. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled throughout the kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wiping cloth stored at preparation table across from cook line. Chef placed them in sanitizer bucket. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler located in the storage area observed raw beef stored over cooked pork, manager placed raw beef on the bottom. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in the cook line, observed microwave interior soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the cook line in front of the oven.

Basic - Stored food not covered. In the reach in cooler located in the storage area observed, sliced ham, cheese not covered, employee covered food items on site. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed co with cooked ground beef and cooked chicken from the day before not date labeled. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Manager posted license on wall by bar area. Corrected On-Site

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

Basic - Equipment in poor repair. Observed gaskets in reach in cooler by bathroom torn.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Manager stored sanitizer solution six inches above the floor. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on ice bath pooled eggs (53°F - Cold Holding). Employee added ice and water to container to cool dawn. Corrective Action Taken Repeat Violation

Intermediate - No soap provided at handwash sink. Manager provided soap. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed desserts cream brûlée and flans, prepared Monday morning no date labeled.

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed by 3 compartment sink.

Basic - Soiled dry wiping cloth in use. Employee change soiled towels with clean ones. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee set up sanitizer solution and stored wet towels inside bucket with sanitizer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs on ice bath at 52°f cold holding Employee added ice and water to container to cool dawn pooled eggs. Corrective Action Taken Repeat Violation

Intermediate - No soap provided at handwash sink. Manager refilled soap dispenser. Corrected On-Site

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

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

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

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at kitchen area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.