SERGIO'S CUBAN CAFE + GRILL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table: sliced tomatoes 72F, cheese 62F, ham 67F, unit not functioning. per employee food on make line less than 2 hours. Placed in freezer for rapid chilling. New temps: cheese 40F, sliced tomatoes 41F, ham 39F. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat sanitizer tested at over 500ppm. Solution diluted at time of inspection. Tested at 300ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grease/residue on ice scoop. Scoop Washed at time of inspection. slicer blade soiled. Employee cleaned slicer at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Shop vac and brooms blocking kitchen hand wash sink. All items moved at time of inspection. Corrected On-Site

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 4 food handlers during inspection.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table on cook line.

Basic - Commercially processed reduced oxygen packaged salmon and mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employee removed fish from bags at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area.

Basic - Equipment in poor repair. Gaskets in disrepair on hot hold sham.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cook line make table and panini press table. Spatula between panini press and dirty table. Knife and spatula removed, washed and relocated at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table under panini press used for in use spatula.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flat top drawers soiled.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by fry oil reservoir in recharge zone.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor soiled/has accumulation of debris. Under all kitchen equipment food debris.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Accumulation of food debris to kitchen shelves.

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

Basic - Cutting board has cut marks and is no longer cleanable. Front cooking line.

Basic - Floor soiled/has accumulation of debris. Underneath kitchen oven, stove top.

Basic - In-use tongs stored on equipment door handle between uses.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Corrected On-Site

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on the side of kitchen fryers.

Basic - Soiled dry wiping cloth in use.

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. Expired 10-1-2021

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen cutting boards, kitchen can opener.

Intermediate - Probe thermometer not used to ensure proper food temperatures. Repeat Violation

Basic - Ceiling tile missing. Around rational coven.

Basic - Floor soiled/has accumulation of debris. Underneath stove to, fryers, oven, working table.

Basic - Food stored on floor. Observed 50 ibs of onions on kitchen floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between working table and make line, kitchen area,

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation

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

High Priority - Container of medicine improperly stored. Tylenol on kitchen shelves.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked beef 106 f rice 120 f pork 111 f Corrective action taken food work placed items off temperature into oven For reheating . Corrective Action Taken

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cooking area.

Basic - Soiled dry wiping cloth in use. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen ribs room temperature.

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