Basic - Interior of microwave soiled with encrusted food debris. Multiple units. **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. Waitstation. **Warning**
Intermediate - Interior of reach-in coolers and freezers soiled with accumulation of food residue. Kitchen area. **Warning**
6/16/2014
Complaint Full
Call Back - Complied
Basic - Build-up of grease on nonfood-contact surface. Exterior of cooking equipment, food containers and shelving on cookline. **Warning**
Basic - Build-up of grease/dust/debris on hood filters. **Warning**
Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar. **Warning**
Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Napkins at waitstion. **Warning**
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Dirty dishes stored next to clean dishes on clean dish rack. **Warning**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Cook. **Warning**
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Soap in middle sink at bar. **Warning**
Basic - Interior of microwave soiled with encrusted food debris. Multiple units. **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple coolers. **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. Waitstation. **Warning**
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door to kitchen left open during operating hours and flies are present in kitchen. **Warning**
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 tomatoes with bare hands. **Corrected On-Site** **Warning**
High Priority - Live flies in kitchen. **Warning**
High Priority - Raw animal food stored over cooked food. Raw shell eggs stored over cooked beans in 3 door cooler. **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken stored over raw pork in hotpoint unit. **Warning**
High Priority - Small flying insects in bar area. **Warning**
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine over 200 ppm at bar 3 compartment sink. **Warning**
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