Don Ramon Cuban Cuisine

Hands Clean and Properly Washed

Employee Health Policies Present

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. Observed employee touch garbage can with soiled bag then touched portion of wrapped ham; no glove change; no hand wash. Employee washed hands and put clean gloves on. **Corrected On-Site**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Raw mussels and beef over cooked beans in open pot Raw steak in pan stored over bucket of beef broth. Operator stored properly. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer: raw chicken portioned in pan stored over raw beef. Operator stored properly. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: mozzarella cheese (48F - Cold Holding); fresh garlic and butter (47F - Cold Holding); flan (46F - Cold Holding); sliced ham and cooked pork (47F - Cold Holding) As per operator, items have been out of temperature for approximately 3 hours as delivery was received and door was left open for about 30 mins. Not prepped or portioned today. Operator moved items to walk in freezer to quick chill. Flip top cooler near cook line : cooked pork (47F - Cold Holding); raw chicken (45F - Cold Holding); cooked potato balls (47F - Cold Holding); sliced ham (45F - Cold Holding) As per operator, all items were taken from walk in cooler 1.75 hours prior. Not prepped or portioned today. Operator moved items to walk in freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stove top: chicken soup (120F at 3:40pm - Hot holding) As per chef, cooked and stored 1 hour. Chef reheated to 176F. **Corrected On-Site**

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm). Operator corrected to Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged raw snapper fillet bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed snapper fillets from packaging. **Corrective Action Taken**

Proper Eating, Tasting, Drinking, or Tobacco Use

Employee Health Policies Present

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

Wiping Cloths Properly Used and Stored

Washing Fruits and Vegetables

Hands Clean and Properly Washed

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw beef stored above a container with cut onions inside walk-in cooler. Observed a non commercially packaged with raw chicken stored above a container with cooked chicken , a container with non commercially packaged raw fish over cooked chicken and a container with non commercially packaged raw beef stored over a container with cooked beef inside walk-in freezer. Operator stored properly all products **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on Pantry cooler, butter 57°F cold Holding Observed on Expo, ice bath chimicurri 65°F cold Holding, oil garlic 55°F cold Holding . Per operator products stored for longer than 4 hours. Per operator products not prepared or portioned today Operator discarded. See Stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on Pantry cooler, butter 57°F cold Holding Observed on Expo, ice bath chimicurri 65°F cold Holding, oil garlic 55°F cold Holding . Per operator products stored for longer than 4 hours. Per operator products not prepared or portioned today Operator discarded. See Stop sale Observed on Small cooler across from oven , cooked pork 45°F cold Holding, yuca 45°F cold Holding Per operator products stored for approximately 3 hours. Per operator products not prepared or portioned today. Operator iced down products and removed excess of yuca blocking fan **Corrective Action Taken**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed seating under steam table a container with cooked rice 90°F hot Holding, Per operator product stored for approximately 1 hour. Operator moved product to conventional oven to reheat to 165°F+ **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line by stovetop Operator provided **Corrected On-Site**

Intermediate - No soap provided at handwash sink by cook line by stovetop Operator provided **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed seating on kitchen area a deep covered container with cooked beef at 3:22pm(120°F cooling) per operator cooling since 45 minutes ago,rechecked at 4:05pm(110°F cooling) At the current cooling rate product will not cooled to 70°F within 2 hours. Operator transferred to reach in freezer **Corrective Action Taken**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.at 89°F Operator moved water to flat top grill to heat and keep water to at least 135°F

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed inside reach in cooler on cook line. A container with raw chicken stored above a container with cooked pork. Observed inside walk-in cooler a container with raw chicken stored above containers with sauces and salsa Observed inside walk-in freezer a container with raw chicken stored above a container with cooked beans. Operator stored properly all products **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on steam table Cooked red beans 117°F hot Holding.. Per operator product reheated on stovetop and transferred to steam table around 2 hours ago. Operator transferred back to stovetop and reheated product to 167°F **Corrected On-Site**

High Priority - Toxic substance/chemical improperly stored. Observed a carton of cigarettes stored above a container with ketchup packets on cook line. Observed a container with burn gel stored above a container with croutons on dry storage. Operator removed **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. Observed multiple flan desserts stored inside reach in cooler with no date mark. Per operator products prepared and stored for approximately 48 hours. Operator dated marked **Corrected On-Site**

Intermediate - No hot running water at mens restroom at 85°F