MERKADO 31 AVENTURA

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed can of raid stored on floor next to prep shelf.

Basic - Accumulation of debris on exterior of warewashing machine. Advised manager and she instructed to clean. Corrected On-Site

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Located on stove store. Chef removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. Corrected On-Site

Basic - No container installed for catching grease from hood drip tray. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top on oven soiled with buildup.

Basic - Reach-in cooler interior and shelves has an accumulation of soil residues.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Intermediate - Handwash sink not accessible for employee use at all times. Observed dishes stored in hand washing sink. Manager removed. Manager removed. Corrected On-Site

Intermediate - No soap provided at handwash sink.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of corn. Chef removed. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No container installed for catching grease from hood drip tray.

Basic - Observed AC vents soiled with accumulated dust buildup.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining pan on quinoa.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored on top of raw beef and fish in reach in cooler. Chef rearranged. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed cooked chicken kept on rack at room temperature with no time marking. Chicken was 79°F. As per chef chicken had only been out for about 1 hour. Manager advised chef to moved to cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice in rice cooker at 101F - Hot Holding and cooked chicken on rack at 79F - Hot Holding. Chef turned on rice cooker and moved chicken to reach in cooler. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils being being stored in hand washing sink. Located in kitchen area. Chef removed. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 5 employees present and engaging in food preparation with no certified manager present at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located behind front counter.

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cooked chicken kept on rack at room temperature with no time marking. Chicken was 79°F. As per chef chicken had only been out for about 1 hour. Manager advised chef to moved to cooler. Discussed and emailed Time as of Public Health form to operator. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink due to nozzle in disrepair.

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

Basic - Clean glasses pots and pans not stored inverted or in a protected manner. Person in charge inverted. Corrected On-Site

Basic - Door of freezer in disrepair/has exposed insulation.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Food stored on floor. Observed case of limes on floor in dry storage area. Chef moved to shelf. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top of oven soiled with accumulated black debris.

Basic - Working containers of food removed from original container not identified by common name. Observed various squeeze bottles not labeled.