HAVANA 1957

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook finish a task removed his gloves and put on clean gloves without washing his hands.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish over onions in the walk in cooler. The cook moved the onions.

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

Intermediate - No soap provided at handwash sink. Observed at the bar.

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar. The manager chained it up. Corrected On-Site

Basic - Ice bucket stored on floor between uses. The manager put them on a shelf. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed the mop in the bucket. Repeat Violation

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 a glass bowl at the bar with sugar not labeled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. The Chef cleaned it. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a yellow liquid by the POS system unlabeled. The chef labeled it. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar. The manager chained it up during the inspection.Repeat Violation Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed the ice buckets not inverted. The chef inverted them. Corrected On-Site

Basic - Hole in or other damage to wall. Observed several small holes in the wall above the triple sink.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives between a prep table and a reach in cooler. The manager removed them. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the bar. The chef removed the towel. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. The chef hung the mop up over the service sink. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled throughout the kitchen. The chef labeled them. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher touched dirty dishes and removed the clean dishes from the dish machine without washing his hands.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw lobster, fish and shrimp over vegetables in the walk-in cooler. The cook put the fish on the bottom shelf. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle holder soiled at the bar. The bartender cleaned it. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. The bar tender attached the chain. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a cup of water on top of a reach in cooler. The cook discarded it. Corrected On-Site

Basic - Ice bucket stored on floor between uses. Observed at the bar. The bar tender put it on a shelf. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The manager discarded the straws. Corrected On-Site

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

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dish washer load dirty dishes into the dish machine and then touched clean dishes.

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

Basic - Clean ice buckets not stored inverted or in a protected manner.

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

Basic - Ice scoop handle in contact with ice. The bartender inverted it. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed a stainless steel bowl with portioned fish defrosting in standing water. The cook poured out the water and put the pan in the reach in cooler. Corrected On-Site

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

Basic - Wet mop not stored in a manner to allow the mop to dry.

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed beef patties and steaks over shrimp and fish at the cook line. The moved the beef to the bottom shelf and fish to the top shelf. Corrected On-Site

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

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the establishment is using chlorine sanitizer and has quaternary test strips.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the kitchen entrance. The chef brought towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at the bar.

Basic - Ceiling tile missing. Observed by the walk-in cooler. Repeat Violation

Basic - Ice bucket stored not inverted between uses. The chef inverted the buckets. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

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

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

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed vegetation in the sink.

Basic - Ceiling tile missing. Observed by the walk-in cooler.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the cook line. The chef inverted the plates. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. The manager printed it. Corrected On-Site

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in the ware washing area.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves "ceviche" prepared using raw fish/snapper. Observed no parasite destruction letter regarding Halpern's Steak and Seafood, which is the supplier to restaurant establishment regarding their seafood. Repeat Violation

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. None provided at the time of inspection. Emailed and printed employee reporting agreement form to Manager.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored on top shelving above prep coolers not kept inverted or protected.

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

Basic - In-use knife/knives stored in cracks between ice bin and sink located behind bar counter.

Basic - Waste line missing at soda gun holster located behind bar counter. Repeat Violation

High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers raw fish/snapper used and served raw in "ceviche" offered on menu. Also, pan seared salmon is offered on pan, not fully cooked. Observed no parasite destruction letter regarding Halpern's Steak and Seafood, which is the supplier to restaurant establishment regarding their seafood. Warning - From follow-up inspection 2023-02-03: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable located at kitchen prep coolers. Repeat Violation - From follow-up inspection 2023-02-03: Time Extended

Basic - - From initial inspection : Basic - Waste line missing at soda gun holster located behind bar counter. Repeat Violation - From follow-up inspection 2023-02-03: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed shredded pork (63F - Cooling); shredded chicken (58F - Cooling) at reach in cooler at preparation area. As per chef, items were prepared at 7:00am, temperature taken at 1:45pm. Chef took items to reheat to 165F. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding) at reach in cooler drawers at cook line. As per chef less than 4 hours. Advised chef to submerge containers in ice. 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 potato with onions (125F - Hot Holding) at room temperature at cook line. As per chef, less than 2 hours. Chef took item to reheat to 165F. Corrective Action Taken

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed clean in place cooking pot soiled with food residue at cook line. Observed interior of ice bin soiled at bar area. Observed interior of salt container soiled at cook line. Chef removed salt from soiled container. Corrected On-Site Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at cook line. Employee replenished paper towels Corrected On-Site

Intermediate - No soap provided at handwash sink. Located at cook line. Employee replenished soap. Corrected On-Site

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

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Located at sandwich preparation area. 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 phone on preparation table at cook line. Chef removed item. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler drawer gaskets in disrepair at cook line.

Basic - Floor area(s) covered with standing water. Located at bar area. Repeat Violation

Basic - Food stored on floor. Observed container of citrus juice stored on floor underneath storage rack at cook line.

Basic - Interior of ice microwave with rust that has pitted the surface. Located at sandwich preparation area.

Basic - Waste line missing at soda gun holster. Locate at bar area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium solution at 0ppm. Chef adjusted to 300ppm. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a metal cup used to dispense ice, located in ice storage bin behind bar counter.

Basic - Current Hotel and Restaurant license not displayed. Observed most current license displayed dated October 1, 2021. Repeat Violation

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

Basic - Floor area(s) covered with standing water located at dish machine/warewashing area. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface located at kitchen area.