PASTELERIA CUBANA

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on top of preparation table. Manager removed cellphone. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed sporks not stored properly. Operator stored with handle upwards. Corrected On-Site

Basic - Food stored on floor. Observed cooking oil containers stored on the floor by fryer. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed flour containers not labeled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen prep table. Repeat Violation

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

Basic - Hole in or other damage to wall. Observed at kitchen

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

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. Provided hand out to operator. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed at kitchen broken tiles on the floor.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed towel on prep table at kitchen Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10/01/2022 Manager renewed license at time of inspectio. Confirmation# 226049960 Corrected On-Site

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.

Intermediate - Handwash sink used for purposes other than handwashing. Observed cup inside hand wash sink. Manager removed cup fro inside hand wash sink. 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.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Container of medicine improperly stored. Observed bottle of metronidazole stored on top of prep table. 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 tender over raw pork inside standing freezer.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell at room temperature on top of prep table. Operator moved raw shell eggs inside cooler. 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 croquettes (119F - Hot Holding); chicken croquettes (122F - Hot Holding); stuff potatoes (116F - Hot Holding); ham and cheese empanadas (111F - Hot Holding); beef empanadas (118F - Hot Holding)stored inside hot box at front counter. As per operator has been there approximately 30 minutes before the inspection, operator reheated to 180F.

High Priority - Toxic substance/chemical improperly stored. Observed bottle of windex stored on top of prep table next to slicer. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout the kitchen area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Corrected On-Site