KIM'S KUBAN

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change task and then changed gloves without washing hands. Discussed and couched employee in proper methods. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over birria sauce in 2 doors standing reach in cooler, located near the 3 compartment sink. During the inspection employee removed items and placed them correctly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed several plastic containers with chemicals stored underneath the 3 compartment sink.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.

Basic - Food stored on floor. Observed 1 case of purified water bottles stored on the floor by the kitchen entrance. During the inspection employee removed item. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Single-service articles not stored inverted or protected from contamination on top of shelve, located at cooking line.

Basic - Stored food not covered. Observed cooked white and cooked yellow rice stored in flip top reach in cooler not covered.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser unlabeled in kitchen. Operator labeled bottle. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation without hair restraint. Employees put hats. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container unlabeled on front counter. Operator labeled container. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw shrimp on drawers at cook line. Corrected On-Site

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.

Intermediate - Nonfood-grade basting brush used in food.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Bowl or other container with no handle used to dispense food. Observed on rice container. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on top of slicer at kitchen area. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at front counter. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified with common name at kitchen area. Corrected On-Site

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 were signed by employees. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. Manager put it inside the sanitizer bucket.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cut onions in reach-in cooler across from cook line grill. Manager moved eggs to bottom shelf of reach-in cooler. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored on counter at 76F. Manager stated eggs on counter for 30 minutes. Manager moved eggs to reach-in cooler across from cook line grill, ambient temperature 40F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in cook line grill drawer: steak (49F - Cold Holding). Manager stated item placed in grill drawer one hour prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on counter next to cook line grill: pork (123F - Hot Holding); beef (124F - Hot Holding). Manager stated items placed on counter while cleaning warmer. Manager moved items to grill to reheat. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Steel wool and spray bottle stored in hand washing sink behind front counter. Employee removed items from hand washing sink.

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Proof of training for two employees, establishment had five employees working.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment has no consumer advisory posted. Inspector emailed consumer advisory to operator. Manager stated they would print and post consumer advisory. Corrective Action Taken Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging from the side of the three compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep counter across from cook line grill. Manager discarded drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on counter next to cook line grill. Manager removed phone from shelf. Corrected On-Site

Basic - Food stored on floor. Eggs stored on floor at end of cook line. Manager moved eggs to reach-in cooler. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored above three compartment sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Milk at coffee station at 66F. Manager stated that milk brought out at 5:30am. Employee removed milk and placed in stand alone cooler. Deli ham at 48F on flip top cooler. Manager had employee remove the over flow of ham and placed in stand alone cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bib above 3 compartment sink without a back flow device installed.

Intermediate - Certified food manager unable to answer basic questions about allergens. Observed Certified food manager unable to answer basic questions about allergens. Inspector provided copy of Eight Food Allergens.

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. Observed establishment without written procedures for vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up. Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap at hand sink next to 3 compartment sink unable to dispense. Observed no paper towels at hand sink next to 3 compartment sink. Manager provided soap and paper towels at hand sink. Corrected On-Site

Basic - Food stored on floor. Observed cases of bottled water stored on floor at entrance of kitchen. Manager removed and placed on crates. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen pre portioned raw pork bags on prep out to thaw. Observed large frozen beef in sink without running cold water. Manager placed pork in cooler, and turned on running cold water on frozen beef in sink. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes without sanitizing them. Employee was instructed to add sanitizer to the water, then quat sanitizer 200 ppm. Corrected On-Site

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. Information was provided. Corrective Action Taken

Intermediate - Expired quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator posted it. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser ( as per owner ) without label. Employee labeled it immediately. Corrected On-Site

Basic - Stored food not covered. Observed uncovered food container with tuna inside reach in cooler. Employee covered the food. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw beef over turkey Corrected On-Site

Basic - Insect control device installed over food preparation area.

Basic - Single-service articles improperly stored in shed on the floor