Havanna Harry S

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors located at unisex bathroom used by food employees. Repeat Violation

Basic – Ceiling tile missing located at back kitchen exit door.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed brown-like stains on ceiling above steam tables at kitchen area. Repeat Violation

Basic – Cleaned and sanitized equipment or utensils not properly stored. Observed large pots, pans and plastic containers stored on kitchen floor near walk in cooler and three compartment sink.

Basic – Covered waste receptacle not provided in bathroom used by food employees. Repeat Violation

Basic – Cutting board has cut marks and is no longer cleanable located at kitchen prep coolers.

Basic – Food stored on floor. Observed plastic containers of cooking oil and pickles stored on floor at dry storage area.

Basic – Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents located at dumpster are behind restaurant establishment.

Basic – In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on soiled lid of ice machine located at kitchen area. Manager removed. 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. Observed handles of scooping utensils not stored above containers of rice and flour, near dry storage area. Manager placed scoops in an upright position. Corrected On-Site

Basic – Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed exposed insulation of reach in freezer doors located near back dry storage area.

Basic – No handwashing sign provided at a hand sink used by food employees located at various hand wash sinks throughout kitchen.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. nObserved exterior of ice machine heavily soiled located at kitchen area

Observed soiled hood filters above kitchen cookline

Observed small blue fan on top of prep cooler soiled. Repeat Violation

Basic – Ripped/worn tin foil used as shelf cover located on storage shelves next to three compartment sink at kitchen area.

Basic – Standing water in bottom of reach-in-cooler located at prep stations throughout kitchen and across from cookline. Repeat Violation

Basic – Stored food not covered. Observed a container of uncooked rice not kept covered located at dry store area. Chef covered container of uncooked rice. Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name. Observed food containers of flour and salt not labeled located at dry storage area. Chef labeled food containers. Corrected On-Site

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

nObserved guava cheese pastry (70F – Hot Holding) located at holding box at dessert station. As per Manager, food items were prepared at 10:30am, temperature taken at 3:45pm, more than 4 hours. Manager discarded food items into trash.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (65F – Cold Holding) located at reach in cooler drawers under flat top grill at kitchen cookline, less than 4 hours. Chef placed food items on ice for rapid cooling

nObserved packages of raw snapper fish (57F – Cold Holding) located inside reach in cooler across from cookline, less than 4 hours. Chef removed food items from cooler unit and placed into walk in cooler for rapid cooling.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mash potatoes (122F – Hot Holding); mash plantains (133F – Hot Holding) located at steam table units at corner kitchen area, less than 4 hours. Chef removed food items to be reheated to 165F and above

nObserved guava cheese pastry (70F – Hot Holding) located at holding box at dessert station. As per Manager, food items were prepared at 10:30am, temperature taken at 3:45pm, more than 4 hours. Manager discarded food items into trash. Corrective Action Taken

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu sunny side up not marked with an asterisk regarding the consumer advisory.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink located next to cookline and at restroom used by employees.

Intermediate – No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection regarding quaternary sanitizer used at three compartment sink.

Intermediate – No soap provided at handwash sink located next to cookline.