ZAZA CUBAN COMFORT FOOD

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked potatoes (54-58F - Cold Holding) overnight in walk in cooler dated 3/31 . Verified prep date with operator . Operator discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (54-58F - Cold Holding) overnight in walk in cooler dated 3/31 . Verified prep date with operator . Operator discarded Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time plan

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Operator inverted Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in omelette station and gasket in cooler under panini presses

Basic - Standing water in bottom of reach-in-cooler. In omelette station

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -needed at open end of splitter at mop sink. Warning - From follow-up inspection 2025-11-12: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-11-12: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw sausage patties above tostones in reach in freezer on cook line. Operator rearranged unit. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -funnel sitting in front counter hand wash sink. 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. -missing for new employees hired in 2024. Provided printed copies, all employees on duty read and signed. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information, incorrect information. -food handler certificates marked with 5 year expiration date. Should be 3 years.

Intermediate - Spray bottle containing toxic substance not labeled. -unlabeled Ecolab chemical spray bottle of sanitizer next to front hand wash sink.

Basic - Floors not maintained smooth and durable. -floor tiles missing or broken causing standing water in multiple areas.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Needed on the side of splitter that long floor hose is connected to.

Basic - A few Employee with no hair restraint while engaging in food preparation.

Basic - In-use tongs stored on top of hot holding cabinet on gront line.between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine.

Basic - Single-service articles not stored inverted or protected from contamination. Drink cups at 2 locations.

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

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -per operator, heat sanitizer test strips have been ordered.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect in dish area. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -open pan of raw turkey sausage above plantains, French fries. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -steak in bottom left side of 3 door cooler 49°f less than 4 hours. Items on higher shelves blocking air flow.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -vacuum breaker missing from splitter at mop sink and hose bibb next to hand wash sink in dish area.

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.

Basic - Old labels stuck to food containers after cleaning. -multiple metal pans in cooler with previous labels not removed when washed.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect in dish area. Warning - From follow-up inspection 2022-09-22: 1 small flying insect by dish area, 1 small flying insect by mop sink. Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -vacuum breaker missing from splitter at mop sink. Warning - From follow-up inspection 2022-09-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. 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 2022-09-22: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -advised line cook of risk. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -premade Cuban sets 44, potatoes 44 less than 4 hours in bottom of 3 door cooler. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cook line hand wash sink. Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. -top, sides, corners.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - Cooked spaghetti in reach in cooler marked 9/14/21.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Reach in cooler: steak 44°F. Per operator delivery received an hour prior, reach in door kept open. Manager moved items to reach in freezer. - Butter on cook line 70°F, used less than 4 hrs. Recommended time plan and paperwork given. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. - Observed Brillo in Handwash sink next to freezer on cook line.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - At cook line sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - At Handwash sink near dishwasher no hot running water.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - vents for ice maker above soda machine has dust debris, slight residue on back of soda nozzles.

Basic - Old labels stuck to food containers after cleaning. - On multiple containers.

Basic - Single-service articles improperly stored. - Boxes of to go containers stored directly on the floor.