HOLA CUBAN CAFE CORP

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breakfast empanadas 45f pork empanadas 48f made5-17 in reach in cooler/freezer combo but ambient 41f, cooler door left ajar Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Manager sent employee to purchase sanitizer Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened personal water bottle in glass cooler up front not properly separated, removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone and keys above prep table over reach in cooler in kitchen area near souflee cups. Employee moved phone and keys to appropriate location. Employee had tools on bottom of prep table in ware wash area near food prep equipment,operator moved items to designated area ** Corrected On-Site**

Basic - Floor tiles missing and/or in disrepair. Floor tiles at entrance to ware wash area and on cook line are cracked/ in disrepair. 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 rice scoop handle laying in rice, in container on prep table on cook line. Employee moved handle so it was no longer laying In the food. Corrected On-Site

Basic - Single-service articles improperly stored. Observed Single serve bags in box on floor under prep table in kitchen area. Employee moved box off floor. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wet wash cloth that was not in use laying on cutting board on prep table in kitchen area. Employee moved rag to bucket in triple sink area. Corrected On-Site Repeat Violation

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed Propane tank in ware wash area by food prep table. Owner placed propane tank outside. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. In back prep area, two bottles of cleaning chemicals stored on small shelf above containers of oil. Chemicals moved and stored correctly. 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. In flip top cooler in kitchen, container of cooked pork prepared four (4) days prior has no date. Employee dated product. Corrected On-Site

Basic - Building components, attachments or fixtures in poor repair. Both front and back railings for stairs are loose. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean hotel pans stored on top of convection oven not inverted. Employee inverted pans. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler near front counter, gallon of employee chocolate milk not identified or segregated. Manager identified and segregated milk. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Floor tiles in kitchen. Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Hardware drill use with mixer head for food service is not easily cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinets at front counter. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet white cloth stored on counter by espresso machine at front counter.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet on patio where black hose is attached.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee at front counter making drinks and serving food items.

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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen by flip top cooler, white cutting board is stained/soiled.

Basic - Building components, attachments or fixtures in poor repair. Outside railing for stairs to patio is loose and poses safety hazard.

Basic - Floor tiles missing and/or in disrepair. Tiles cracked/missing in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinets at front counter.

Basic - Single-service articles improperly stored. Single use trays on cook line are not inverted. Single use trays at front counter are not inverted. Cars of single use cups on floor at front counter. Items moved and stored correctly. Corrected On-Site Repeat Violation

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 - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Young cook in kitchen

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In white freezer cooler combo. Manger placed in thermometer Corrective Action Taken Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Single serving containers not inverted Repeat Violation

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

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

Basic - Single-service articles not stored inverted or protected from contamination.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pulled pork cooked from Wednesday

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

Basic - Single-service articles improperly stored. Lids stored on floor near front door

Basic - Single-service articles not stored inverted or protected from contamination. Red and white trays next to handsink, not inverted

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink behind register, employee refilled Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler in dish area also reach in cooler next to bread press.

Basic - Single-service articles improperly stored. Cases Of cups stored on floor behind register. Cases of lids stored on floor near window next to bread press.

Basic - Cutting board has cut marks and is no longer cleanable. On cooler in kitchen

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal drinks on top shelf of cooler across from warmers, employee over personal open drinks Corrected On-Site