CAJIO’S CUBAN CUISINE II Inspection – July 24, 2024

High Priority 2

#7High Priority12A-27-4

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Discussed and coached employee in proper methods. Employee washed hands. **Corrective Action Taken**

Corrective Action Taken

#8High Priority08A-04-5

High Priority – Raw animal food stored over or with unwashed produce. Observed raw chicken over vegetables stored inside the walk in cooler. Employee removed items and placed them correctly. **Corrected On-Site**

Corrected On-Site

Intermediate 1

#9Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and provided email form.

Basic 6

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located at back kitchen.

#2Basic36-37-5

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

#3Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled, throughout kitchen areas.

#4Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Observed tong stored on oven handle. Employee removed it. **Corrected On-Site**

Corrected On-Site

#5Basic22-08-4

Basic – Interior of oven/ microwave has accumulation of black substance/grease/food debris.

#6Basic14-17-4

Basic – Walk-in cooler shelves with rust that has pitted the surface.

Florida Food Watch