Cuban Coffee Queen

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee bottle of water on prep table next to ice machine. Manager removed bottle of water from prep table. Corrected On-Site

Basic – Interior of refrigerator or freezer in disrepair/has exposed insulation

Ice machine next to three compartment sink.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Front of ice bin for ice machine next to three compartment sink.

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

Wiping cloth on kitchen prep table. Employee placed cloth in sanitizer bucket. Corrected On-Site

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

Sanitizer bucket in kitchen, 0 ppm. Employee added bleach to bucket, 50 ppm. Corrected On-Site

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less

Eggs stored on counter next to grill: eggs (ambient) (78F – Cold Holding). Employee placed eggs in reach-in cooler. Corrective Action Taken

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Item stored in warmer on cook line: pork (3 hours) (111F – Reheating). Employee stated item was placed in warmer to reheat at 7 am.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Item in reach-in cooler next to sandwich making prep table: ham (48F – Cold Holding). Manager stated item placed in cooler two hours prior to temperature being taken. Employee placed item in reach-in freezer to reduce temperature to 41F. Corrective Action Taken

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours

Item stored in warmer on cook line: pork (3 hours) (111F – Reheating). Employee stated item was placed in warmer to reheat at 7 am.

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 procedure available. Inspector provided operator with written procedure. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Blade of can opener on prep table next to three compartment sink.

Intermediate – Handwash sink used for purposes other than handwashing

Sanitizer bucket stored in front counter hand washing sink. Manager removed sanitizer bucket. Corrected On-Site

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

No chlorine test kit available.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Hand washing sink next to three compartment sink.

Intermediate – No probe thermometer provided to measure temperature of food products

No probe thermometer available for establishment.