HAVANA 1957

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over vegetables in the reach in cooler. The chef moved the chicken. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles with different liquids not labeled throughout the kitchen.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburger stored over cheese inside RIC.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed In ice bath : ; cut tomatoes (52F - Cold Holding); cut lettuce (52F - Cold Holding) by bread panini, as per chef for no more than 2 hours prior.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (112F - Hot Holding) inside steam table, as per chef for approximately 1 hour prior.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee unaware of pork cooking temperature, coached employee on correct temperature.

Intermediate - Expired chlorine chemical test kit on 2024 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

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. Observed pans not inverted by cook line.

Basic - Floor soiled/has accumulation of debris.

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

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over vegetables in the upright cooler by the back door. The chef moved the chicken. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a blue liquid not labeled.

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

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

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

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Old labels stuck to food containers after cleaning.

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking out of the drain pipe of the hand washing sink at the kitchen entrance.

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

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed an ice scoop in the hand washing sink. The cook removed it. Corrected On-Site

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both restrooms. Repeat Violation

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

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Observed a container with sugar not labeled at the bar.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the dish washer put on gloves without washing his hands. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed two metal mixing cups in the sink. The manager removed the items. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at the bar. The manager brought soap. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. The manager put up a sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fans guards soiled. The manager cleaned the guards. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at the cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cheese in the walk-in cooler. Observed raw salmon over sauces at-the cook line. The chef moved the eggs to the lower shelf and the cook moved the sauces to the top shelf. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

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

Basic - Food stored on floor. Observed several cases of different kinds of food on the walk-in freezer floor.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on cutting boards at the kitchen entrance. The chef filled up a bucket with sanitizer and put the towels in the santizer water. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed the upright cooler gasket torn. - From follow-up inspection 2023-08-10: Basic - Equipment in poor repair. Observed the upright cooler gasket torn. Time Extended

High Priority - Operator unable to provide documentation for source of cooked food received, no invoice provided. Observed various cooked food items cooked and prepared at a different location under a different license number 2337184, received by restaurant establishment, unable to provided documentation.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter (89F - Hot Holding) located on top of prep counter, next to sandwich press. Discussed that melted butter has to remain hot holding at 135F and above or TPHC 4hrs time marking. Advised to reheat butter to 135F and above. Corrective Action Taken

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. Emailed written procedures for employees to follow in response to a vomiting or diarrheal event cleanup to Manager.

Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen utensils stored in handwash sink located behind bar.

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. Emailed employee reporting agreement form to Manager.

Basic - Carbon dioxide/helium tanks not adequately secured located behind bar area. Repeat Violation

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

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

High Priority - Nonfood-grade bags used in direct contact with food. Observed cucumbers, citrus oranges and tomatoes stored in regular grocery bags, located in reach in cooler across from kitchen steamtable unit. Chef advised employee to remove vegetables from grocery bags stored in reach in cooler. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a tray of raw chicken over bags of fries inside reach in cooler, in front of steamtable unit at kitchen area. Employee removed the bags of fries from cooler unit. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef/steak (45F - Cold Holding); raw shrimp (46F - Cold Holding) located at reach in cooler drawers, under kitchen cookline, less than 4 hours. Advised to Chef to submerge food containers in ice, to maintain temperatures at 41F and below. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured located behind bar.

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

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

Basic - No handwashing sign provided at a hand sink used by food employees located at bar and restroom used by food employees. Manager placed handwash signs at handwash sinks. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle located under handwash sink at bar area.