Miyi la Cubanita Cuban Cafe Chola Wengue INC

The inspector came back, found the problems fixed and allowed the business to reopen.

• Manager certification and employee training
  • Intermediate: Proof of required state approved employee training not available for some employees.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping on floor behind front counter. 1 rodent dropping in kitchen on floor next to white chest freezer. 4 rodent droppings in kitchen on floor under shelves adjacent white chest freezer. 2 rodent droppings in kitchen on floor of dry storage closet. Advised Operator to remove droppings, clean/sanitize.
• Manager certification and employee training
  • Intermediate: Proof of required state approved employee training not available for some employees.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. At single flip top cooler by rear exit door; sliced cheese (50°F - Cold Holding); cooked potatoes (45°F - Cold Holding). Operator stated items not prepared or portioned today, held overfilled in pan on make top/removed from refrigeration less than 2 hours, moved to walk-in cooler.
  • High priority: Shell eggs not stored at an ambient air temperature of 45°F or less.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. At counter top steam table; cooked beans (120°F - Hot Holding). Operator stated cooked beans reheated on cooktop prior to being held for less than 2 hours, moved to be reheated to 165°F and held at 135°F or above.
• Food protection and cross-contamination
  • High priority: Raw animal food (raw salmon) stored over or with unwashed produce (unwashed oranges). Operator moved unwashed oranges out from under raw salmon.
• Handwashing and hygienic practices
  • High priority: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cashiering handling order entry, point of sale system customer payment/change then prepared drinks, picked up/served plated food for/to customers without washing hands. Employee entered kitchen from outside/dining room and began preparing food for customers without washing hands. Advised Operator of proper hand washing/requirements.
  • High priority: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs then continued preparing/plating ready to eat/cooked food without washing hands. Advised Operator of proper hand washing/requirements.
• Food-contact surfaces designed and maintained
  • High priority: Non-food grade "Thank You" bags used in direct contact with food (raw pork and raw steak). Non-food grade garbage/trash bag used in direct contact with bread. Advised Operator to use only food-grade bags/containers for food storage.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at kitchen or front line hand washing sinks. Operator provided paper towels.
  • Intermediate: No soap provided at kitchen or front line hand washing sinks. Operator provided soap.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Approximately 8 rodent droppings behind front counter on floor in/in front of/under/behind reach in coolers/cabinets Approximately 3 rodent droppings in kitchen on shelf under prep table with countertop steam table. Approximately 2 rodent dropping in kitchen on top of packaged beer. Approximately 4 rodent droppings in kitchen on floor under/behind equipment/prep tables/shelving. Approximately 20 rodent droppings in kitchen on floor and on top of single service article boxes at dry storage area. Advised Operator to remove rodent droppings, clean/sanitize areas and discard contaminated single service articles.
• Manager certification and employee training
  • Intermediate: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.