VINYA AT CORAL GABLES

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quad sanitation 0ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over anchovies and milk at walk-in cooler

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Not chlorine test strips available for dishwasher machines.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

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/

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Manager printed and post the consumer advisory at entrance wall. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Manager printed ad post consumer advisory at front entrance wall. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef using wrist watch and bracelet.

Basic - Floor soiled/has accumulation of debris. Under 3 compartment sink.

Basic - Food stored on floor. Two cases at walk-in freezer.

Basic - Ice scoop handle in contact with ice. At ice machine-bin.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in standing water 79°F at cook line.

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

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

Intermediate - Handwash sink not accessible for employee use at all times. At cook line.

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

Basic - Ice buildup in walk-in freezer.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at cook line. According to cook they are using the eggs for a recipe. Eggs placed back to reach in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed a cart blocking hand sink at cook line. Chef removed cart. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food stored on floor. Observed bag with potatoes stored on floor. Employee removed potatoes from the floor. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

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

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. Form provided while conducting the inspection. 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. Form provided while conducting the inspection. Corrected On-Site

Basic - food ( lettuce )stored near vent at walk in cooler exposed to splash.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed for oysters.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Location offers raw oysters, carpaccio and ceviche that aren't identified on menu.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.

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

Intermediate - No soap provided at handwash sink.