THE MARKET AT MIAMI BEACH EDITION

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk at 55F inside reach in cooler at the coffee station. Chef discarded the milk voluntary immediately . Corrected On-Site

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 was posted. Operator will reprint the menu to add the consumer advisory . Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water thermo on prep table. Person in charge moved it immediately. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed tiramisu ( personal food ) inside reach in cooler at the coffee station not segregated from the rest of the food items. Sous chef discarded it. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed at the Seafood station. Person in charge corrected the issue. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing at the reach in cooler located at the coffee station. Person in charge placed one inside. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up a plastic cup from the trash container, and continued working without washing his hands. Employee was coached and washed his hands correctly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty container inside the hand sink at the pastry area. Employee moved it . Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed. Open plastic container with coffee on prep table in the pantry area. Person in charge discarded . Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching the ice used for drinks . Employee fixed it. Corrected On-Site Repeat Violation

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws on counter close to the customers at the bar. Employee moved behind the counter. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef above smoked salmon and cured meat in reach in cooler near dry storage Person in charge reorganized the storage order. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at the ware washing area used to discard ice . Repeat Violation

Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed dishwasher machine rinse water temperature at 197 F.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to scoop dry pasta. Soys chef discarded it . Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Observed baseboard in disrepair at the pastry area .

Basic - Floor soiled/has accumulation of debris. Walk in freezer with accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets are soiled.

Basic - Standing water in bottom of reach-in-cooler. Observed at the RIC located in front of the cook line.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above smoked salmon inside reach in freezer located at the lowest level. Person in charge changed the food storage order . Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using the hand sink to rinse a tray. Employee was coached about the issue. 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 spinach , ham/ cheese pastelito and guava and cheese kept at the pastry area for 4 hrs , but not written procedure on premises. Person in charge filled the procedure out immediately. Corrected On-Site

Basic - Hole in or other damage to wall. Observed broken side of the column at the lowest level by the wine and beer cage.

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching the ice . Sous chef corrected immediately. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws on the counter in a way that customers could reach them ( pastry area) . Sous chef sent them behind the counter Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel left on counter at the raw bar .

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at the Cook line .

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at the hand sink station at pastry area . Person in charge restocked the station. Corrected On-Site

Basic - Cloth used as a food-contact surface. Observed no food grade towel used to cover the lettuce located in the reach in cooler in front of the cook line. The person in charge removed all of them. Corrected On-Site

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Expired boiler certificates on premises. According to Director of Engineering they already scheduled the inspection.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above arugula. Sous chef inverted the storage order. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 broken shell eggs . Sous chef discarded them. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream at 57 F left outside the cooler for less than 4 hrs. Employee placed ice underneath. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at the bar station and pastry area with a drain plastic containers inside . Employee moved it out. Corrected On-Site Repeat Violation

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. Observed consumer advisory is displayed, but it is missing on the menu. Operator reprinted menus. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container used to scoop oatmeal. The Sous chef discarded it. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed some utensils in standing water at pastry station. Person in charge opened the dipper well faucet . Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws on the bar counter where could be reached by customers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yogurt at 58 F and smoked salmon at 53 F , inside reach in cooler ( less than 4 hrs). Employee added ice underneath the food container for rapid cooling. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some tags with missing dates.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink located at the dish area was used to discard coffee. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed food debris on reach in cooler handle. Employee cleaned it immediately. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed cutting board next to the hand sink exposed to a splash.

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

Basic - Ice scoop handle in contact with ice. Observed at the Pastry station. Sous chef corrected the issue. Corrected On-Site

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

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed sanitizer water with quat 0 ppm . Sanitizer was changed, then 200 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing a towel inside the hand sink located at the bar. Employee was coached about the issue. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Current was printed immediately to be displayed. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Observed in the warewashing area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside water 110°f in the cook line. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed a leak from the pipe in the sink next to the hot dishmachine .

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed some wet towels on water without sanitizer solution. Sanitizer was changed, then quat 200 ppm. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed employee using dishmachine for silverware and glasses was with chlorine concentration 0 ppm. Manager adjusted the chlorine sanitizer concentration to 50 ppm. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee using dishmachine for silverware and glasses was with chlorine concentration 0 ppm. Manager adjusted the chlorine sanitizer concentration to 50 ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw bacon inside reach in cooler. Employee inverted the storage order immediately. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon at 46°f ( less than 4 hrs) , employee placed ice bath under and on the top. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed some spoons inside water at 72°f. The water was discarded. Corrected On-Site