Cuban Island Cafe' Base of Operation

Observed 0 parts per million (ppm) of chlorine dispensing from the in use dish washing machine. Also observed 25 ppm inside the sanitizer bucket near the bar area. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: Chlorine shall be 50-100 ppm. Employee remade sanitizer bucket solution. Use three compartment sink to wash, rinse and sanitize utensils until the dish washer has been repaired.

Observed raw marinated pork chops (44F) raw Hamburger patties (44F) being stored inside of the reach in cooler next to the handwashing sink above 41F. The ambient air temperature of the unit is 34F. The food items were made on 1/3/25. No food items were cooked/reheated today for service. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): Food items discarded.

Observed raw steak, raw chicken, and raw pork not stored correctly according to their final cook temperatures inside the reach-in cooler. Food shall be protected from cross-contamination by separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, or (II) Arranging each type of food in equipment so that cross-contamination of one type with another is prevented. Corrected on Site (COS): The Person In-Charge (PIC) stored the food correctly inside of the reach-in cooler.

Observed beef empanadas (44 F) inside of the prep cooler above 41 F. The ambient air temperature inside of the unit at 45 F. Observed chicken empanadas (45 F) inside of the reach-in cooler. The food items were made on September 30, 2023, and none was cooked/reheated today for service. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): Food items discarded.

Observed a black like-substance located on the ice baffle inside of the ice machine. Food contact surfaces such as the inside of the ice machine (including the ice baffle) must be cleaned and sanitized to prevent contamination. Remove/drain ice from the inside of the machine, clean and sanitize the inside of the machine, and allow the machine to make fresh ice.

Observed a container of sugar and coconut not labeled with its common name stored in the dry storage food room. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Label the containers with its common food name.