Havana-jax Cafe

Basic – Drain cover(s) missing

By prep sink

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.n O card with spices, entrance to kitchen

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Purses on shelf above straws at bar, mgr rearranged Corrected On-Site

Basic – Faucet/handle missing at plumbing fixture

Handle is broken on hand sink by triple sink at bar/server area

Basic – Hood filter missing from automatic fire suppression/exhaust system

Gap in between them

Basic – Ice scoop handle in contact with ice

In ice bin at bar across other long bar, employee removed it Corrected On-Site

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

On salt, mgr moved it Corrected On-Site

Basic – No Heimlich maneuver/choking sign posted

Emailed one Corrected On-Site

Basic – No conspicuously located ambient air temperature thermometer in holding unit

Upright cooler by stove, mgr placed one Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees. nHand sink by ice bin by server/bar area and other hand sink at long bar and at 2 bar across long bar

Basic – Objectionable odors in bathroom or other areas of the establishment

By back prep area in kitchen

Basic – Water leaking from pipe and/or faucet/handle

Hand sink by dish machine

Basic – Wet wiping cloth not stored in sanitizing solution between uses. nBy grill, employee placed them in bucket Corrected On-Site

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. n0 ppm, mgr made new solution 50ppm chl Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name. White powder in bulk container, employee wrote name on Corrected On-Site

High Priority – Container of medicine improperly stored

Aloe Vera for burning on shelf above prep area, mgr moved it Corrected On-Site

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

Employee scrubbed pan with soap then grabbed clean cutting board, explained to him and he washed hands Corrected On-Site Warning

High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded

For raw shrimp ceviche Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

122f plantains hot held, explained to him and he reheated them to 165f Corrected On-Site Warning

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Hand sink by dish machine Repeat Violation Admin Complaint

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

Emailed one Corrected On-Site

Intermediate – Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed

Hand sink closer to cook line was removed, hand sink is in plan review from 2009, hand sink mug be placed back in that area Warning

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

Intermediate – Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit

Reading 0f in ice water, mgr calibrated it Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Empanadas made on Saturday, mgr placed date on Corrected On-Site