CUBA CAFE

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 shell eggs stored over butter inside RIC by kitchen entran Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantain (97F - Hot Holding) at steam table, as per cook for approximately 1 hour prior. Repeat Violation

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over butter inside RIC by kitchen entrance.

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 beef inside RIC by end of kitchen.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken breast (122F - Hot Holding); sweet plantain (97F - Hot Holding) at steam table front line, as per manager for approximately 1 hour prior.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers uncooked eggs with no consumer advisory, provided to manager and posted at dining area. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at front counter.

Basic - No handwashing sign provided at a hand sink used by food employees.

Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon inside handsink at front counter.

Basic - Equipment in poor repair. Observed fridge door in disrepair at kitchen. Repeat Violation

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed refrigerator door in disrepair at kitchen. Repeat Violation Warning - From follow-up inspection 2024-07-11: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed refrigerator door in disrepair at kitchen. Warning - From follow-up inspection 2023-12-08: Observed refrigerator door in disrepair at kitchen. Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Observed single service carry out bags stored on floor at front counter. Warning - From follow-up inspection 2023-12-08: Observed single service carry out bags stored on floor at front counter. Time Extended

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

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. Poster provided via email. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board solid at the front counter area.

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. Form provided via email. Corrective Action Taken

Basic - Food stored on floor. Observed a case of oranges on the floor at the front counter area.

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

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

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

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 knife handle touching raw turmeric in the reach in cooler. The chef moved the knife. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed bread stored directly inside thank you carry out bag.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter-spinach empanadas (82f - Hot Holding); meat empanadas (84f - Hot Holding)

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed deli meats opened/cut on previous days not date marked.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Observed no light inside dry storage room.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed reach in coolers stored in hallway, accessible to customers.

Basic - Wet wiping cloth not stored in sanitizing solution between uses, stored near coffee machine.

High Priority - Nonfood-grade bags used in direct contact with food. Observed bread stored directly inside thank you carry bag.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw beef stored above tomatoes inside white refrigerator.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed deli meats with no date marks.

Intermediate - Handwash sink used for purposes other than handwashing. Observed wiping towel stored inside hand sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed empanadas labeled with a time mark, no written procedures provided.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, in back kitchen.

Basic - Equipment in poor repair. Observed refrigerator door does not close all the way, observed a string used to keep door close.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Reach-in cooler freezer ( white refrigerator/freezer) have accumulation of soil residues, in back kitchen.

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