HAVANA DREAMERS/ARLISA'S EVENTS

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer, quaternary test kit expired Warning - From follow-up inspection 2023-12-11: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-12-11: Time Extended

Intermediate - - From initial inspection : 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. Emailed employee health reporting form to operator (5030-103) Repeat Violation Warning - From follow-up inspection 2023-12-11: Time Extended

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cash then made coffee for a customer

High Priority - Employee washed hands with cold water. Water temperature 76F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (54F - Cold Holding) 43F; sliced ham (53F - Cold Holding); sliced American cheese (50F - Cold Holding); cooked chicken (48F - Cold Holding) 41F in reach in cooler at front counter area, operator states temperature was taken within the last4 hours and was at 38F Corrected On-Site Repeat Violation

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. Inspector provided operator with DBPR Form HR 5030-103

Basic - Carbon dioxide/helium tanks not adequately secured. At the front counter, manager secured tank Corrected On-Site Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

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

Basic - Employee with no hair restraint while engaging in food preparation. All employees put hair restraints on Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under equipment in front area Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Lined baskets stored next to hand sink under soap dispenser, manager moved items to another counter Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front make station by sandwich press, Pork (46F - Cold Holding); eggs cooked (53F - Cold Holding), cooler in front not working, operator states items where placed in there from back cooler at 9am, operator moved to for for rapid cool down, and replaced items in make station and will use ice to cold hold until repairs can be made to the unit.

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. 90F pork roast, operator shredded and placed in oven to reheat to 165F Corrected On-Site

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Karen Pablon

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

Basic - Carbon dioxide/helium tanks not adequately secured. Not secured.

Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens and sandwiches presses have build up of grease and food debris.

Basic - Reach-in Freezer shelves with rust that has pitted the surface. Bottom of unit inside.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black beans 50F, manager voluntarily discarded Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. black beans (50F - Cold Holding), manager voluntarily discarded Corrective Action Taken Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink, discussed proper sink for washing hands with employee Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pre made ham and cheese sandwiches on time but not on the paperwork

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter next to hot press, drink removed Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Drinking in cooking area, discussed proper area for eating and drinking with manager Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came out of restroom and started preparing coffee and handling tongs without washing hands, discussed proper hand washing procedure with employee Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pulled pork and cooked black beans, manager moved raw beef to bottom shelf Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 lb of butter sitting on counter at 55°F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (55°F - Cold Holding), product was sitting out on counter. Corrective Action Taken

Intermediate - No soap provided at handwash sink. At hand sink at front counter, operator refilled soup dispenser Corrected On-Site

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Ambient thermometer in reach in cooler all the way on the back of unit

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee has bracelets on while preparing food

Basic - Employee with no hair restraint while engaging in food preparation. Employees no hair restraints on

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In refrigerator at front counter

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