PURA VIDA MIAMI

Basic - Cutting board has cut marks and is no longer cleanable. Observed prep table at kitchen dispense window.

Basic - Floor tiles missing and/or in disrepair. Observed at kitchen, there is a crack increasing with time.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Employee placed spoon for fruit on dispenser. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese at 50°F, ham at 50°F. According to cook, the ham was recently cut. Employee placed ice for rapid cooling. Corrective Action Taken

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

Basic - Equipment in poor repair. Observed at kitchen cooling unit not working properly. Kitchen manager placed ice to keep right temperature until maintenance to the equipment is provided. Corrective Action Taken

Basic - Food stored on floor. Observed at walk in cooler new merchandise on floor.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops for cheese in contact with item.

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

Basic - Covered waste receptacle not provided in women's bathroom. No cover on waste receptacles in both unisex bathrooms.

Basic - Floor not cleaned when the least amount of food is exposed. Observed floor with accumulation of food throughout the kitchen. As per operator, they clean the floors once per shift.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 89°F. Operator changed water and heated it up to correct temperature. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. At kitchen.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop for kale, handle in contact with food.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Manager adjusted the dipperwell for utensils.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at front counter reach in cooler missing ambient thermometer.

High Priority - Spray hose at dish sink lower than flood rim of sink.

Intermediate - Handwash sink used for purposes other than handwashing. Washing or disposing food in hand wash sink at front counter.

Basic - Ice scoop handle in contact with ice.

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At prep area in the kitchen handle in contact with spinach. Corrected On-Site

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

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

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

Basic - Ice buildup in walk-in freezer.

Basic - Objectionable odors in or other areas of the establishment. Kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink at kitchen blocked by a garbage can. Corrected On-Site

Basic - Clean utensils stored between equipment and wall. Observed knives between wall and equipment at kitchen. Operator placed knives on magnetic holder.Corrected On-Site Corrected On-Site