Cafe Habana Inc

Basic – Carbon dioxide/helium tanks not adequately secured. Co2 tank by soda boxes free standing.

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

Basic – In-use tongs stored on equipment door handle between uses. Tongs stored on hood suppression nozzle.

Basic – No handwashing sign provided at a hand sink used by food employees. No employee must wash hands sign at employee hand wash sink on cooks line.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers with old debris. Repeat Violation

Basic – Wet mop not stored in a manner to allow the mop to dry. Wet mop not hung to dry. Repeat Violation

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic – Working containers of food removed from original container not identified by common name. Bulk containers not labeled . Repeat Violation

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher placing dirty dishes in dish washing machine and returning to cooks line with no hand washing, corrected action taken , inspector discussed with employees proper hand washing procedures when changing duties. Corrective Action Taken Repeat Violation

High Priority – Raw animal food stored over or with unwashed produce. Raw eggs stored on unwashed onions in walk in cooler .

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced ham 45°, chopped lettuce 44°, inspector had cook place ham and chopped lettuce in walk in cooler . Corrective Action Taken

Intermediate – Handwash sink not accessible for employee use at all times. Employee hand wash sink on cooks line blocked by garbage can , corrected, employee moved garbage can at time of inspection. Corrected On-Site Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing. Spoons and equipment stored in employee hand wash sink , corrected employee removed items during inspection. Corrected On-Site

Intermediate – No soap provided at handwash sink. Unable to dispense soap at employee hand wash sink in kitchen.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef , sliced ham, held over 24 hours in walk in cooler not date marked . Repeat Violation

Portable fire extinguisher missing from its designated location. For reporting purposes only. K-class fire extinguisher stored on floor in kitchen. Repeat Violation