MIAMI SPICE GURU

High Priority - Container of medicine improperly stored. Medication bottle stored next microwave on cook line. Removed. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. samosas (80- Cooling) at 2:00 pm since 12:00 pm on cook line at room temperature. At this rate, food item will not cool to 70F within two hours. Chef reheated to 165F. Corrective Action Taken

High Priority - Spray hose at dish sink lower than flood rim of sink. Hose placed on hook. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47-50F - Cold Holding) on floor at dish machine. Per operator chicken out less than four hours. Not prepped or portioned. Placed in walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine Cutting boards on cook line stained

Intermediate - Handwash sink not accessible for employee use at all times. Strainer of rice in hand sink on cook line. Removed. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish machine hand sink.

Intermediate - No soap provided at handwash sink. Dish machine hand sink.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at dish machine containing cleaning solution Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At dish machine. Hot water Turned on. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handles at beginning of cook line

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents in kitchen

Basic - Cutting board has cut marks and is no longer cleanable. On cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on prep table

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris. Floor mats on cook line unclean Floors throughout kitchen Repeat Violation

Basic - Food stored on floor. Chicken on floor at dish machine. Dough on floor at end of cook line Removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Lamb 34F thawing at room temperature. Placed in cooler Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.

Basic - Wiping cloth sanitizing solution stored on the floor in kitchen . Removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour container under dry storage racks not labeled

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. goat (57F - Cold Holding) in flip top cooler on cook line. Operator states food not prepped or portioned today. Food placed in unit less than four hours ago. Operator placed in bottom of reach in. Corrective Action Taken Warning - From follow-up inspection 2022-12-01: Same. Observed top rail flip top cooler, cooked goat 46-49°F cold Holding, cooked chicken 46-49°F cold Holding. Cooked spinach 46-49°F cold Holding Admin Complaint

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. At cook line. Warning - From follow-up inspection 2022-12-01: Same Time Extended