CUBAN GUYS SANDWICHES AND MORE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Milk (51F - Cold Holding), stored in reach in cooler at front counter. As per operator for the prior day. Operator discarded. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (51F - Cold Holding) stored in reach in cooler at front counter. As per operator for the prior day. Operator discarded. Corrected On-Site Repeat Violation

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. Observed reach in cooler running at 50 F.

Basic - Cutting board has cut marks and is no longer cleanable, located near cooking line.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Standing water in bottom of reach-in-cooler, located near cooking line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls above three compartments sink.

Basic - Water leaking from pipe and/or faucet/handle. Observed hand sink pipe leaking water, located at front counter. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changed gloves without washing hands, and touch cooked pork at cooking line. Manager coaches employee.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut ham (46F cold holding). As per operator stored in the prep cooler for more than four hours. Observed Juliana fries stored in hotbox at 96F hot holding for more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut ham (46F cold holding), As per operator stored in the prep cooler for more than four hours.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. hot holding unit: Juliana fries (96F hot holding). As per operator fries made earlier morning at 7:00 am.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Juliana fries stored in hotbox at 96F hot holding for more than 4 hours.

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. Discussed with operator and provided handout. Corrective Action Taken

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

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. Observed for all employees Discussed with operator and provided form.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Discussed with operator and provided printed sign. Operator posted in the front counter area. 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 marinated chicken breast with no date marked, ketchup and mayonnaise sauce no date marked stored inside of the walk in cooler.

Basic - Covered waste receptacle not provided in women's bathroom. Observed garbage can at women bathroom without cover.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restraint.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of the ice machine.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between hand sink and three compartment sink.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. At the front counter area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach freezer fan guard located at back kitchen,walk in cooler gasket soiled. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels in clean clear pans containers.

Basic - Open dumpster lid.

Basic - Soiled dry wiping cloth in use. Kitchen area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout restaurant. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Leaking hose in the mop sink.

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Throughout the kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Observed plastic bottles with mayonnaise and oil without labels located at front counter prep area. Observed plastic containers with rice without labels located at back kitchen.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed black beans (57-60F - Cooling) stored inside the walk in cooler over night. Inspector discussed proper cooling procedures with operator. Operator discarded the 7 bags of beans.

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed uncovered ice with debris exposed to splash from dump sink located in the front area.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Operator had white rice (129F - Hot Holding) on the steam table, as per operator the rice was reheated one hour before inspection and placed in the steam table. Inspector coached operator on proper reheating practices. Operator reheated the white rice to 171F. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed black garbage bags used to store fried onions located in the back on a stainless steel prep table.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over cooked meat inside the cooling drawers located under the grill. Discussed with operator on proper separation. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed black beans (57-60F - Cooling) as per operator, prepared the night before and stored inside the walk in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice (66F - Cold Holding) stored on top of prep table located in the back area, as per operator the rice was placed there one hour before inspection to be reheated. Inspector coached operator to either cool or reheat the rice. Operator placed rice in the walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade with residue installed on the stainless steel table located in the back prep area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed wiping towels inside the hand washing sink located by the three compartment sink. Operator removed them. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Observed food and grease stuck to clean stainless steel pans located under stainless steel table by the 3 compartment sink. Operator removed containers to be cleaned. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service items were not inverted. Operator inverted the SS containers. Corrected On-Site

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Uncovered food stored near sink exposed to splash. Observed ice with debris exposed to slash from prep sink located in the front area.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaky pipe under the hand washing sink located next to the three compartment sink.