OPEN CAFE LATTE AT TOYOTA OF NORTH MIAMI

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. Observed no form or kit; inspector provided via email. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed Tupperware stored in hand sink. Operator removed during inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 400+ppm) stored at the front counter, operator added more water Sanitizer Bucket (Quaternary 200ppm). Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed front counter handwashing sink with orange pulp inside.

Basic - Food stored on floor. Observed plastic water bottles stored on the floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled in the reach in cooler under the coffee machine.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow drainage in the front counter handwashing sink.

High Priority - Food with mold-like growth. See stop sale. Observed oranges in a container by the 3 compartment sink with mold like growth.

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. Emailed form to operator. Corrected On-Site Repeat Violation

Intermediate - Observed no chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Current Hotel and Restaurant license not displayed. Observed license displayed 10/1/23.

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 food blocking sink behind front counter. Employee removed. Corrected On-Site

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

Basic - Food stored on floor. Observed cases of water being stored on floor in dry storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese at 76F, sliced ham at 74F sitting on front counter. Employee discarded all items. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham croquettes in hot holding unit at 60F. Employee reheated item to 168F.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing container in the front counter handwash sink. Employee took tot he back area and placed in the three compartment sink. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at front counter handwash sink. Employee placed paper towel at handwash sink. Corrected On-Site

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

Intermediate - No quaternary/chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - In-use plastics spoons stored in a red cup at front counter, in standing water less than 135 degrees Fahrenheit.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available.

Basic - Old label stuck to food container after cleaning. Located on the back storage shelf.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of sugar removed from original container not identified by common name.