HAVANA SOUTH CUBAN

Observed a mug and spoon stored in the hand washing sink at the bar area.

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Multiple food items cold holding above 41F (see temp log). ***2ND CONSECUTIVE REPEAT VIOLATION FROM ROUTINE TO ROUTINE.

Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. ***2ND CONSECUTIVE REPEAT VIOLATION FROM ROUTINE TO ROUTINE.

Observed 2 hand washing sinks not equipped with paper towels in the kitchen.

Observed 2 hand washing sinks with other items stored inside the basin (box of water and pitcher).

Multiple food items throughout kitchen not labeled with the date of preparation.

Facility has a build up of equipment, food service related items, and boxes in the kitchen by the back door and office which contributes to harborage conditions.

Observed several live roaches and spiders throughout the kitchen and dining room. ***PERMIT SUSPENDED.

Multiple food containers in multiple coolers in kitchen stored uncovered. ***3RD CONSECUTIVE REPEAT VIOLATION FROM ROUTINE TO ROUTINE. PERMIT SUSPENDED.

Surface between the fryer and the grill has a heavy accumulation of debris. Fryers need to be cleaned due to heavy build up.

Wall in kitchen by the upright freezer removed and missing FRP covering.

Walls and floors throughout kitchen in the cooking and warewashing area, between cooking equipment, and between the walls and coolers with heavy debris accumulation.

Multiple areas throughout the kitchen missing cove base.

Ventilation hood system above the grill has a heavy accumulation of grease and debris.

Backdoor of facility by the restrooms has a large gap leading to teh outside btween the door and floor. ***2ND CONSECUTIVE REPEAT VIOLATION FROM ROUTINE TO ROUTINE.

Observed several dead roaches inside the kitchen and dining room. ***2ND CONSECUTIVE REPEAT VIOLATION FROM ROUTINE TO ROUTINE.

Observed breaded ham croquettes, mozzarella sticks with manufacturer cooking instructions, raw mussels (employee food), and raw chicken above ready-to-eat sauces and other ready-to-eat foods in the standing reach-in cooler. Observed raw chicken, beef, and pork stored above ready-to-eat rice and beans, and cooked beef in the reach-in freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically.

Observed shredded mixed cheese, mozzarella cheese, and sour cream holding above 41 F in the prep cooler. Observed sliced raw beef holding above 41 F in the standing reach-in cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P).

Observed 2 bags of white rice, cooked chicken, jerk sauce, and beef cooked the previous night, not cooled to 41 F within 6 hours. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P).

Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf).

The facility's hand sink in the kitchen does not have hot water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

Observed cooked rice and beans, and 2 pans of cooked beef stored in the reach-in freezer uncovered. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C).

Observed rice cooling in tied plastic bags with condensation. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C).

Observed old stickers on containers with cooked food in the standing reach-in cooler. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C).

Observed employee food above ready-to-eat food in the standing fridge. Observed a phone charging and a speaker on the prep table. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C).

Observed multiple dead roaches in the facility and on a tea bag in the kitchen. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C).

Observed the backdoor open during inspection with the screen door closed. The screen door had a hole at the bottom right. When windows or doors of a food service establishment are kept open for ventilation, the openings shall be protected against the entry of insects and rodents by: 1) 16 mesh to 1 inch screens; (C) 2) a properly designed and installed air curtain; (C) or 3) other effective means. (C).