Raffies Latin & Cuban Restaurant Degrades its Sanitary Rating

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[expired]

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[ham @ 46 degrees]

Critical - No thermometer provided to measure temperature of food product.

Observed employee with no hair restraint.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Violation: 50-08-1Establishment operating without a current Hotel and Restaurant license.[change of entity ]

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[egg wash @ 53 degrees] Corrected On Site.

Critical - No thermometer provided to measure temperature of food product.

Critical - No conspicuously located thermometer in holding unit.-front pastry box due to equipment thermometer broken]

Critical - Observed food stored on floor.

Critical - Observed uncovered food in holding unit/dry storage area.

Nonfood-contact equipment not designed and constructed in a durable manner.[walkin cooler floor is lifted & out of repair]

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed soiled reach-in cooler shelves.

Critical - Observed encrusted material on can opener.

Observed gaskets with slimy/mold-like build-up.[walkin cooler]

Critical - No handwashing sign provided at a handsink used by food employees.-womens restroom

Critical - Hand wash sink lacking proper hand drying provisions.-next to 3-comp sink

Observed hole in ceiling.[entrance to kitvhen ]

Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.[next to public restrooms]

Critical - Establishment operating without a current Hotel and Restaurant license.[change of entity ]

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Working containers of food removed from original container not identified by common name.

Critical - No conspicuously located thermometer in holding unit.-pastry box

Observed walk-in cooler gasket torn/in disrepair.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed soiled reach-in cooler gaskets.

Observed gaskets with slimy/mold-like build-up.

Critical - Hand wash sink lacking proper hand drying provisions.

Ceiling tile missing.-kitchen

Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.-health policy

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed uncovered food in holding unit/dry storage area.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles

Critical - Proper hygienic practices, eating/drinking/smoking (evidence)

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Equipment food-contact surfaces and utensils not sanitized.

Observed ice scoop with handle in contact with ice.

Critical - Hand sink missing in food preparation room or area. CAFETERIA AREA (FRONT COUNTER).