Two Cuban Guys

Basic – Bowl or other container with no handle used to dispense food

No-handle bowl in bulk container of sugar.

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

Reach-in cooler and table-top cutting boards grooved.

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

Employee bag on shelf over prep table. Repeat Violation

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

Reach-in cooler gaskets soiled with food debris

Fryer exterior soiled with food debris and grease accumulation.

Basic – Single-service articles improperly stored

Single-service cups inside cabinet on floor. Manager moved to shelf.

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean

Wet wiping cloth on counter prep table.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

One live fly in truck.

High Priority – Operating with an expired Division of Hotels and Restaurants license

License expired 6-1-23.

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

Slicer soiled with food debris

Can opener blade soiled

Cutting boards stained with food debris or mold-like substance.

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

No test kit available per manager.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

No signed Food Employee Reporting Agreements available.