RAY’S HOMETOWN BAR MIAMI , FL

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish above cooked pork already portioned. Manager inverted them. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of grease inside the oven.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at the ware washing area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cabbage at 48 F ( as per person in charge for less than 4 hrs) . Food item was placed inside reach in freezer for rapid cooling. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at the bar hand sink.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed missing consumer advisory on printed menu. Consumer advisory is posted on the Bar . Operator started reprinting the menu. Corrective Action Taken

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed accumulation of grease underneath the equipments.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar area. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed RIC drawers with accumulation of grease. RIC is located underneath the grill.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken above cooked precooked chicken inside drawer cooler . Person in charge inverted the storage order. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temp dishwasher machine.. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical product inside spray bottle without label. Person in charge labeled the product . Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Unisex restroom without cover on trash container.

Basic - Equipment gasket in poor repair. Observed reach in cooler gaskets in disrepair ( bar cooler , second floor). Repeat Violation

Basic - Food stored on floor. Observed ice bags and fruit purée on walk in freezer floor. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Restroom first floor dining area.

Basic - Stored food not covered. Observed uncover sugar in plastic container. Person in charge placed the lid on it. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed sugar ( as per person in charge ) in a plastic container with no label. Person in charge label the container. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put gloves on without washing hands to start handling cooked rice. Manager coached the employee , employee washed his hands correctly. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags with no date marked of the last day sold. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with old food debris.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device to check temperature for high temp sanitizer . Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees Gil Borenshlein, Bernard Jenner, Ivonne , and Jeancarlos Arevalo with food handlers certificate expired.

Basic - Equipment in poor repair. Observed gasket at reach in cooler in disrepair.

Basic - Floor soiled/has accumulation of debris. Observed floor soiled underneath dishwasher machine.

Basic - Food stored on floor. Observed tahini container stored on floor next to reach in freezer. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fans soiled.

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-11-29: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Observed plastic broken lid use to cover spring mix inside food container. Warning - From follow-up inspection 2023-11-29: Time Extended

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 5 snapper fillets 38 F packaged onsite using ROP method inside reach in cooler .

High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. Parasite letter for raw or undercooked shrimp was obtained while conducting the inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Stop Sale issued on fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed 5 snapper fillets 38 F packaged onsite using ROP method inside reach in cooler . Manager discarded the fish immediately.

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is conducting ROP on site for cooked and raw food not removed from packaging within 48 hrs without approved HACCP.

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

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Missing records for oyster and mussels tags that are received twice a week.

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment is conducting ROP on site for cooked food that is not removed from packaging within 48 hrs.

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. Consumer advisory for Oyster was printed and posted at different locations ( indoors/ outdoors)

Intermediate - Records/documents for required employee training do not contain all of the required information. Issuing expiration dates on some certificates. Manager completed all the records. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old debris on potato cutter.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean ice scoop stored on a surface that has not been sanitized ( top of the ice machine at the bar area).

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna already thawed inside the sealed bags. Manager opened all the bags immediately. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.Observed long white cutting board with excessive marks on the top of the cooler. Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Missing labels on plastic containers with salt and sugar. Sous Chef labeled all the containers. Corrected On-Site

Basic - - From initial inspection : Basic - Food stored on floor. Observed oil containers on floor beside stairs. - From follow-up inspection 2022-03-11: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp above milk and cheese inside reach in cooler. Chef inverted the storage order. Corrected On-Site

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

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

Basic - Floor area(s) covered with standing water. Observed accumulation of water on the floor around mop sink.

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