Havana Jack's

Basic11

• Code 06Food properly thawed

  Code 06, Food properly thawed: 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.

  See stop sale.

• Code 12Handwashing and hygienic practices

  Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

  beverage container in ice machine/ice bin.

  Rep put sample in drink ice at bar which was removed

  Fixed on the spot

• Code 14Food-contact surfaces designed and maintained

  Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.

  In garlic powder

• Code 21Wiping cloths and linens

  Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

  Wet wiping cloth not stored in sanitizing solution between uses.
• Code 22Food-contact surfaces clean and sanitized

  Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Code 24Clean equipment storage and air drying

  Code 24, Clean equipment storage and air drying: Ice buckets stored under soap dispenser at the handwash exposed to splash and soap
• Code 25Single-service items

  Code 25, Single-service items: Single-service articles improperly stored pizza boxes stored on the floor
• Code 31Handwash sinks and supplies

  Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.at bar
• Code 51Other sanitary and safe operation

  Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.