EL FRAMBOYAN CUBAN CUISINE Inspection – April 30, 2024

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.observed waitress cutting limes for customers without wearing gloves

#7High Priority29-34-4

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate 2

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.

#9Intermediate27-16-5

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. **Warning**

Warning

Basic 5

#1Basic32-04-4

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

#2Basic36-11-4

Basic – Floors not maintained smooth and durable.

#3Basic10-08-5

Basic – Ice scoop handle in contact with ice. **Corrected On-Site**

Corrected On-Site

#4Basic36-27-5

Basic – Kitchen Wall soiled with accumulated grease, food debris, and/or dust.

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline reach in gaskets are soiled.

Florida Food Watch