Cuban Breezes

Basic - Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation**

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with cut marks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of vitamin water stored on dry storage rack for olive oil, salt, and sugar next to kitchen entrance. Manager relocated open bottle of vitamin water at time of inspection. Employee personal drinks stored on kitchen prep table and service counter next to clean dishware and cup lids. **Corrective Action Taken**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys, cigarettes, and other personal items stored on dry storage rack for olive oil, salt, and sugar next to kitchen entrance. Manager relocated open bottle of vitamin water at time of inspection. Employee cell phone stored on kitchen prep table and service counter next to clean dishware and cup lids. **Corrective Action Taken**

Basic - Interior of oven has accumulation of black substance/grease/food debris. **Repeat Violation**

Basic - Wet mop not stored in a manner to allow the mop to dry. Two mops stored inside mop sink. Employee stored mop to dry at time of inspection. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles with liquids and sauces not labeled in establishment.

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of black beans. 1 dented can of garbanzo beans. 1 dented can of sliced white potatoes. 1 dented can of great northern beans.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine tested at 0 PPM, employee readjusted chlorine to 100 PPM at time of inspection. **Corrected On-Site**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hair and face, then handle food for customers at server window. Discussed proper hand washing with employee. Employee washed hands at time of inspection. **Corrective Action Taken**

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Quaternary ammonia tested at 0 PPM, employee readjusted to 150 PPM at time of inspection. **Corrected On-Site**

High Priority - Toxic substance/chemical improperly stored. Body spray stored on top of dry storage rack for olive oil, salt, and sugar next to kitchen entrance.

Intermediate - Employee applied hand antiseptic in place of washing hands as required. Observed one employee apply hand antiseptic after completing a credit card transaction instead of washing hands prior to handling plated food for customers. Discussed proper hand washing with employee. Employee washed hands at time of inspection. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment soiled. Interior of all soda nozzles at soda fountain soil in dining room area. Employee began cleaning soda nozzles at time of inspection. **Corrective Action Taken**