Havana South Cuban in Buford receives a 67% on their recent health inspection

Havana South Cuban, located at 4060 Buford Drive in Buford, received a score of 67 points out of a possible 100 points during their 03/30/2023 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1
1-2A: .03(2)(a)-(l), (n)Person in charge not making sure food service rules and regulations are being enforced. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

Violation #2
2-2A: .03(1)(c)2,3,17Person in charge could not answer questions about health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)
Corrective Actions: Explained health policy to the person in charge.

Violation #3
2-2A: .03(2)(m)Could not produce documentation that employee trained in the health policy Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

Violation #4
2-2D: .07(3)(b)No paper towels at the handsink in the front Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf)
Corrective Actions: Paper towels placed sink

Violation #5
2-2D: .03(5)(d)employee washing hands in dump sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
Corrective Actions: Had employee wash hands in hand sink

Violation #6
2-2E: .03(6)Person in charge did not know where spill kit or instructions were A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

Violation #7
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw burgers stored overcooked chicken wings in freezer Raw beef over cooked potatoes in small fridge Must display, store, prepare, and hold foods so they are protected from cross contamination. (P)
Corrective Actions: Items properly stored

Violation #8
6-1A: .04(6)(f)Multiple items in the walk in and a small refridgerator not holding at 41F or below Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Items discarded

Violation #9
6-1C: .04(6)(d)Rice cooked yesterday still above 41F Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P)
Corrective Actions: Rice was discarded

Violation #10
11A: .05(3)(a)Packing rice in plastic bags then closing tightly before cool 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C)
Corrective Actions: Must cool foods in shallow containers with out tight lids or closure

Violation #11
13A: .02(1)(d)Inspection from 3-10-2020 posted instead of most recent inspection. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)
Corrective Actions: new inspection posted

Violation #12
17C: .07(5)(a),(b)1,2,3walk in cooler door does not close by itself, not holding proper temperature All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

Additional Comments
All cold and hot holding assessed all items in compliance other than those noted
Make sure all non original containers are labeled with the common name of the item contained within

CLICK HERE to read the full report