MIYI LA CUBANITA INC

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ricardo Plasencia Labrador- 05-23-2022 - From follow-up inspection 2022-06-22: Same Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed drive through window, hand washing sink removed from 3 compartment sink area, small hand washing sink under prep table at knee high. Not observed on current plan review on OnBase. Contacted plan review department and no remodel has been filed. - From follow-up inspection 2022-06-22: Same Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2022-06-22: Same Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep containers inside 3 door reach in cooler with cooked beans 51° at 11:58AM ( Cooling). Chicken soup 51°F at 11:58 Am ( Cooling). Per operator products cooling since yesterday. Products did not cooled to 41°For below within 6 hours. Operator discarded. See Stop Sale.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee taking on the phone, followed by handling clean utensils with out washing hands. Employee washed hands Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Molded Potato salad in Reach in cooler and Flip top.

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. 1) Raw fish stored above cooked potatoes. Employee inverted. 2) Raw shell eggs stored above cook pork. Employee moved eggs to lower shelf. 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 cold held at greater than 41 degrees Fahrenheit. FLIP TOP -; Potato salad (51°F cold holding) Macaroni salad (51°F) cold holding)Cooked pork (51°F cold holding)Cheese (51°F cold holding)Tomato (52°F) cold holding Raw beef (47°F)cold holding Per operator all products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep containers inside 3 door reach in cooler with cooked beans 51° at 11:58AM ( Cooling). Chicken soup 51°F at 11:58 Am ( Cooling). Per operator products cooling since yesterday. Products did not cooled to 41°For below within 6 hours. Operator discarded. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. FLIP TOP -; Potato salad (51°F cold holding) Macaroni salad (51°F) cold holding)Cooked pork (51°F cold holding)Cheese (51°F cold holding)Tomato (52°F) cold holding Raw beef (47°F)cold holding Per operator all products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale Reach in cooler - Pulled chicken 78-80°F ( Cold Holding) ; Cooked potato (46°F - Cold Holding). Items in unit less than 2 hours. Managers placed in Chest Freezer to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep table - Cooked Potato 87°F. Hot holding As per manager on prep table less than 2 hours. Manager moved to grill to reheated. Corrective Action Taken

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. HOT Box - ; Ham empanadas (108-110°F - Reheating); Chicken empanadas (108-110F). . Per operator products reheating for 2 hours.Cook reheated to 178°F Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Printed big 6 for operator Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ricardo Plasencia Labrador- 05-23-2022

Intermediate - Handwash sink not accessible for employee use at all times. Bowl in hand sink in the kitchen Employee removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in kitchen.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed drive through window, hand washing sink removed from 3 compartment sink area, small hand washing sink under prep table at knee high. Not observed on current plan review on OnBase. Contacted plan review department and no remodel has been filed.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. Hand wash sink in kitchen.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for steak and Raw shell eggs. Printed and provided to operator.operator posted. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad as per manager in reach in cooler over 2 days ago was not date marked. Operator decided to discarded. Product was moldy.

Basic - Bowl or other container with no handle used to dispense food. Bowl in shredded cheese at Flip top in the kitchen. Employee removed. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in sink next to coffee machine. Printed sign to operator Corrected On-Site Repeat Violation