NUMERO UNO CUBAN RESTAURANT Inspection – November 7, 2023

High Priority 2

#6High Priority09-01-4

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook cutting green peppers with bare hands, corrective action taken

Corrective Action Taken

#7High Priority41-27-4

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth bucket over 200ppm Chlorine **Corrected On-Site**

Corrected On-Site

Intermediate 2

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at ware wash area **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#9Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. Hand sink at ware wash area **Corrected On-Site**

Corrected On-Site

Basic 5

#1Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured. In back by mop sink

#2Basic36-17-5

Basic – Floor tiles missing and/or in disrepair. Some floor tiles missing in kitchen area

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 80f degrees at cook line **Repeat Violation**

Repeat Violation

#4Basic38-07-4

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light over clean plates at cookline by microwave

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up underneath/side of prep table next to steam table at cook line

Florida Food Watch