HAVANA 1957/TIKIBAR

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed old food residue inside HWS.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled.

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

Basic - Current Hotel and Restaurant license not displayed. Observed license displayed shows date of October 1, 2025.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at dry shelf at warewashing area wet nesting.

Basic - Food stored on floor. Observed a case of croutons stored on the at dry storage. The chef placed case on shelf. Corrected On-Site

Basic - Reach-in cooler /Walk-in coolerinterior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with mold like substance. Observed shelves at reach in cooler at cook line soiled with mold like substance.employee began cleaning shelves. Corrective Action Taken

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a cook touch her face and continue to prep dishes.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over olive oil in the reach in cooler at the back of the kitchen.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 4 snapper fillets with an internal temperature of 41°F. still in the vacuum in the reach in cooler at the back of the kitchen.

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

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 4 snapper fillets with an internal temperature of 41°F. still in the vacuum in the reach in cooler at the back of the kitchen.

Basic - Floor tiles missing and/or in disrepair. Observed the grout very low on the tiles by the dish machine.

Basic - Ice bucket stored on floor between uses. The bartender out out on a shelf inverted. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed in the ice machine.

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 a scoops handle touching flour in the plastic container by the kitchen entrance. I cook removed it and had it washed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed throughout the kitchen. The chef removed the towels.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a fan on a shelf above a prep table guard soiled.

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

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

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

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at kitchen. 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 and than removed clean dishes without washing his hands.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over fish in the reach in cooler in the back room. The cook put the chicken on the bottom shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed several suite cases blocking the hand sink next to the ice machine. Observed a pan of condiments blocking the sink at the cook line. The chef moved the pan. Corrected On-Site

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

Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Observed a large plastic container used to store raw chicken is too big for the triple sink and dish machine.

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a clear liquid not labeled at the bar.

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

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

Basic - Employee eating in a food preparation or other restricted area. Observed a plate of food and an open beverage on top of a reach in cooler behind the bar.

Basic - Ice bucket not stored inverted between uses.

Basic - Ice scoop handle in contact with ice. Observed at the bar. The manager removed it. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in the walk-in cooler#2 and #3.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed a mold like substance on the wall next to dish machine.

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker installed at mop sink splitter. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink at bar.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at CO tanks at bar area. Repeat Violation

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting board at cookline.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff preparing food while wearing watches. Repeat Violation

Basic - Equipment in poor repair. Observed two door reach-in cooler at back of store not keeping 41F or lower temperature.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at cookline.

Basic - Stored food not covered. Observed raw chicken wing not covered at reach-in cooler at back of store.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at bar area.

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

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink splitter. Warning - From follow-up inspection 2023-09-26: Observed vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink splitter. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris at bottom of hand washing sink at cook-line. Repeat Violation Warning - From follow-up inspection 2023-09-26: Observed food debris at bottom of hand washing sink at cook-line. Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with watch prepping food at kitchen. Warning - From follow-up inspection 2023-09-26: Observed employees with watches working with food at kitchen. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic and oil (60F - Cold Holding); chimichurri (60F - Cold Holding); salsa (60F - Cold Holding). As per operator items were left out of temperature approximately for 2 hours operator placed all items on ice to cool down. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed discarded food residue in handwash sink in kitchen area. Warning

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

Intermediate - No soap provided at handwash sink in bar preparation room Warning

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to scoop flour. Operator discarded bowl Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Bookbag Corrected On-Site Warning

Basic - Equipment in poor repair. Ric gaskets Warning

Basic - Food storage container/container lid cracked or broken. Operator discarded containers Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed towel Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled Warning

Basic - Old food stuck to clean dishware/utensils. Observed recleaned containers Corrected On-Site Warning

Basic - Old labels stuck to food containers after cleaning. Operator removed labels and cleaned containers Corrected On-Site Warning

Basic - Unclean building components, attachments or fixtures. Observed hood vents soiled. Warning

Basic - Very slow draining water in handwash sink Warning

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe in cleaning supply room. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed working containers of rice beans and flour with no label Warning

High Priority - Displayed food not properly protected from contamination. Observed employee carrying out food for customer without covering the food. Manager sent the food back to be discarded. 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 above raw pork inside walk-in cooler. Chef inverted the storage order. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. Observed coffee machine line draining into the service station hand sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed bartender used the hand sink to rinse the blender. Employee was coached about the issue. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage next to clean utensils at the bar.

Basic - Food stored on floor. Observed bar beverages stored on the floor. Manager was advice to buy shelves to placed the items 6 inches above the floor. Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like on the wall at the warewashing area. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels left on counters.

High Priority - Dented/rusted cans present. See stop sale. Observed dented can of garbanzo beans at dry storage area. Chef labeled separated item.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (130F - Hot Holding); cooked cabbage (122F - Hot Holding) at steam table at cook line. As per chef, less than 2 hours. Employee added water to steam table pan. Corrective Action Taken

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of rice container and sugar container soiled. Located near cook line.

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

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

Basic - Accumulation of debris inside dish spray hose.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl inside container of chicken and plate inside container of sugar. Chef removed items. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris. Located at cook line. Observed walls soiled with black substance at ware washing area and bar.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed plastic dish rack containing clean glasses stored on the floor behind bar area.

Basic - Dishmachine missing baffles, curtains in wash/rinse tanks.

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

Basic - In-use tongs stored on equipment door handle between uses. Chef removed item. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers at ware washing area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed corvina thawing at room temperature at preparation area. Advised chef to take item to cooler or place under cool running water. Corrective Action Taken

Basic - Unclean building components, attachments or fixtures. Observed walk in cooler and freezer gaskets soiled.

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

Basic - Waste line missing at soda gun holster. Located at bar.

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0ppm, located in prep area behind bar. Observed container of sanitizer empty. - From follow-up inspection 2022-01-10: Dish machine in kitchen and bar - chlorine 0ppm advised operator to only use three compartment sink until dish machine is sanitizing properly. Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2022-01-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled, located in back prep kitchen. - From follow-up inspection 2022-01-10: Observed reach in cooler gaskets soiled, located in back prep kitchen. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler and walk in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2022-01-10: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler, at bar. Operator cleaned. Corrected On-Site - From follow-up inspection 2022-01-10: Time Extended