PURA VIDA MIAMI

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employ e can not locate test strips for dish washer

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in prep area. Operator replenished during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on storage rack with single serve containers. Operator removed and stored in designated area. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Four drawer cooler opposite flip top - scoop stored in kale salad. Operator removed and stored above salad. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed diced turkey bacon (56F - Cooling) since 9:00am, at 1:00pm. Food did not reach 41F for cold hold in allotted time. Operator discarded food. Stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed diced turkey bacon (56F - Cooling) since 9:00am, at 1:00pm. Food did not reach 41F for cold hold in allotted time. Operator discarded food. Stop sale.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer cooking temperature for omelette when it came out of the oven. Educate cook on cooking temperatures. Emailed flier

Basic - Apron stored on top case of cutlery in ware washing room. Operator moved apron Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable in wrap/ bowl station in prep room.

Basic - Ice buildup in reach-in true freezer in kitchen.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm quaternary at smoothie station. Operator remade to 200ppm quaternary. Corrected On-Site

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