AZUCAR CUBAN CUISINE

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed ham, cooked chicken, and prepped raw chicken cooling in the walk-in cooler while tightly covered with lids. CA:(e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. PIC loosened lids during the inspection to allow proper cooling. COS.

Personal cleanliness — Inspector Note: Observed employee preparing food while wearing bracelets. CA: (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. CA: (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Observed employee preparing food while wearing bracelets. Bracelets were removed during the inspection.

Physical facilities installed, maintained, and clean — Inspector Note: Observed grease buildup on the floors and walls around the fryers and beneath the grill in the main kitchen. CA: (2) Design, Construction, and Installation. (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Advise PIC to clean and maintain the floors and walls to prevent the accumulation of grease and food debris.

Insects, rodents, and animals not present — Inspector Note: Observed live fruit flies in the warewashing area during the inspection. CA:(k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Advised PIC to implementing effective pest control measures.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed onions stored directly on the floor in the main kitchen CA: 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Advised facility all food items must be stored at least 6 inches off the ground to protect them from contamination and to allow for proper cleaning of the facility.

Personal cleanliness — Inspector Note: Observed employee prepping food without a hair restraint. CA:i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. Advised facility that employees must wear effective hair restraints such as hats, hair nets, or visors while preparing food to prevent hair from contaminating food and food-contact surfaces.

PIC present, demonstrates knowledge, performs duties — Inspector Note: PIC not present during the time of inspection. CA: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Advised facility that Person in Charge must be present at the facility during all hours of operation to ensure compliance with food safety regulations and to address any questions or concerns during inspections.