SERGIO'S CUBAN CAFE + GRILL

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed cooked turkey in the same container with raw beef in walk in cooler, operator properly stored it. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (122F - Hot Holding) for less than 4 hours as per operator, located in steam table. Operator reheated it at 165°F or above. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan prepared from more than 24 hours with no label.

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

Basic - Floor area(s) covered with standing water. Behind the oven

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken breast (118F - Hot Holding); cooked pork (120F - Hot Holding) underneath of the grilled for less than 4 hours as per operator. Operator reheated at 165°F. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees preparing food wearing bracelet.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employees washed metal pots without sanitation solutions. Operator sep ut the three compartment sink with quaternary sanitation solution at 200 ppm, and rewashed the pots. Corrected On-Site

Basic - Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled, located at the grilled station.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Located by the hand sink located at the grilled station.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At preparation table. Warning - From follow-up inspection 2024-09-17: Still observed Time Extended

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees touched raw beef and placed on the grilled then touched plate to go. Instructed operator regarding the changed and hand washing procedures. 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 hash brown (112F - Hot Holding); julianita (110F - Hot Holding) less than 4 hours as per operator. Operator increased temperature. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed key, cellular phone on top cleaned plate, operator removed it. Corrected On-Site

Basic - Reach-in freezer interior have accumulation of soil residues.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (59F - Cold Holding); ham (58F - Cold Holding) for less than 4 hours as per operator. Operator removed the food items to another reach in cooler. 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 sweet plantain (116F - Hot Holding); located inside steam table, for less than 4 hours.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cleaned blender stored inside hand sink located at the front line, operator removed it. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cleaned it plate no inverted at the front counter.

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

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

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs and touched clean plate without washed hands. Instructed operator regarding wash hand procedure.

High Priority - Metal stem-type thermometer soiled.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yuca (111°F - Hot Holding); cooked pork (103°F - Hot Holding), inside hot holding box, for less than 4 hours as per operator. Operator reheated at 165°F. Corrected On-Site

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Julianitas was cooked from the day before.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Julianitas was cooked from the day before.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine with chlorine sanitation solutions of 0 ppm. Instructed operator to use the three compartment sink to sanitation.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink with quaternary sanitation solutions of 0 ppm, operator add quaternary solutions recheck 200 ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed papitas juliana (84°F - Hot Holding) for more than 4 hours as per operator, operator discarded it.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed quinoa (55°F - Cold Holding) located at the front counter for less than 4 hours as per operator, operator under placed 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 papitas juliana (84°F - Hot Holding) for more than 4 hours as per operator, operator discarded it.

Basic - Buildup of food debris/soil residue on equipment door handles.

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

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Old labels stuck to food containers after cleaning. Observed clean container above three compartment sink with old label.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

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

Basic - Working containers of food removed from original container not identified by common name. Observed sugar, salt container without label.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-01-10: Still observed Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hot holding box exterior, drain located underneath of 2 compartment sink. Warning - From follow-up inspection 2022-01-10: Still observed Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed clean container above three compartment sink. Warning - From follow-up inspection 2022-01-10: Still observed Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired on 10/01/21. Establishment is open to the public at time of the inspection.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Chef stored shell eggs to reach in cooler. Corrective Action Taken

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

Basic - Cloth used as a food-contact surface. Corrected On-Site

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

Basic - Equipment in poor repair. Observed front counter hot holding unit missing glass door.

Basic - Floor area(s) covered with standing water. Next to the stove in the cook line Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under steamer, kitchen area next to oven

Basic - Food stored on floor.observed case of water stored on the floor. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of the walk in freezer, reach in freezer.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed bag of plantains being thawed out at room temperature.

Basic - Working containers of food removed from original container not identified by common name. Beans container.