Havana

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator removed cell phones from on top of the hot line make table. Corrected On-Site Warning

High Priority – Raw animal food not separated from ready-to-eat food during preparation. Raw chicken over fruit juices in walk in cooler – operator moved juices to higher shelf. Corrected On-Site Warning

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

nTime/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nhot line make table – cut cooked pork (45 – Cold Holding); chorizo (47F – Cold Holding); cooked mushrooms (45-47F – Cold Holding); sliced American cheese (48-49F – Cold Holding); Swiss cheese (48F – Cold Holding); not portioned or prepared today held overnight and more than 4 hours – see stop sale

nWalk in cooler – sliced Swiss cheese (44F-45F – Cold Holding); sliced ham (45F – Cold Holding); beef stew (45F – Cold Holding); cooked chicken (45F – Cold Holding); cooked black beans (45F – Cold Holding); fresh garlic in oil (46F – Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours – see stop sale

nTime/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. black beans and rice (80F – Reheating) Operator stated reheating over 2 hours – see stop sale. Warning

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

nhot line make table – cut cooked pork (45 – Cold Holding); chorizo (47F – Cold Holding); cooked mushrooms (45-47F – Cold Holding); sliced American cheese (48-49F – Cold Holding); Swiss cheese (48F – Cold Holding); not portioned or prepared today held overnight and more than 4 hours – see stop sale

nWalk in cooler – sliced Swiss cheese (44F-45F – Cold Holding); sliced ham (45F – Cold Holding); beef stew (45F – Cold Holding); cooked chicken (45F – Cold Holding); cooked black beans (45F – Cold Holding); fresh garlic in oil (46F – Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours – see stop sale. Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. black beans and rice (80F – Reheating) Operator stated reheating over 2 hours – see stop sale. Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Bain Marie – cooked yuca (121F – Hot Holding) operator states held under 2 hours – operator moved to stove to reheat. Corrective Action Taken Warning

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site Warning

Intermediate – Handwash sink not accessible for employee use at all times. Outside hand sink block by empty boxes – operator removed. Corrected On-Site Warning

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Dish area – Operator provided towels. Corrected On-Site Warning

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beef stew dated 08/09 removed from freezer and not dated with pull date 08/16 – operator date marked. Warning