SOUTH BEACH MUNCHIES

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the large white cutting board in the perpetration room.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a food handler fill up a coffee pot in the hand washing sink at the front counter.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed by the ice machine.

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in the glass door upright cooler.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook completing tasks then put on gloves without washing her hands. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the white cutting board in the prep room stain.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook completing tasks then put on gloves without washing her hands.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.

Basic - Equipment and utensils not properly air-dried - wet nesting.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook rinsing dirty dishes put on gloves and handled a tortilla and a pan and spatula.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. As per the cook the eggs were outside for approximately one hour, the cook put the eggs back in the reach in cooler. Corrective Action Taken

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the establishment using quaternary sanitizer and has a chlorine test kit. Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed in the ice machine. The cook inverted it. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a bag of raw chicken in the same container with raw pork in the upright refrigerator across from the meat slicer.

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 via email. Corrective Action Taken Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Observed a chlorine test kit and the establishment is using quaternary. Repeat Violation

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. Corrective Action Taken Repeat Violation

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

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 salmon still in the vacuum at 35°F. The cook cut the vacuum bag. Corrected On-Site

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 in a container of salt. The cook moved the handle. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled with the rice cookers on top.

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in the reach in cooler across from the meat slicer. Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Observed a container with sugar at the coffee station not labeled.

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 to operator. Corrective Action Taken

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. Emailed to operator. Corrective Action Taken

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection.

Basic - Reach-in cooler shelves with rust that has pitted the surface located across from deli slicer at kitchen area. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw steaks (50F - Cold Holding) as per operator steaks were seasoned and placed in reach in cooler approximately 4 hours ago.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steaks (50F - Cold Holding) as per operator steaks were seasoned and placed in reach in cooler approximately 4 hours ago.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken soup (120F - Hot Holding) as per employee soup was cooked approximately one hour ago and was reheated to chicken soup (190F - Reheating). Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed knife stored in hand wash sink. Operator removed knife. Corrected On-Site

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

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

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to scoops sugar operator removed and discarded bowl. Corrected On-Site

Basic - Insect control device installed over food preparation area. Observed bug zapper over preparation table on cook line.

Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled in preparation area

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed air curtains not on in restaurant entrance. Operator turned on air curtains. Corrected On-Site

Basic - Reach-in cooler interior have accumulation of soil residues.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

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

Observed electrical wiring in disrepair. For reporting purposes only above prep table next to reach in freezers

High Priority - Spray hose at dish sink lower than flood rim of sink located at three compartment sink next to front kitchen cookline. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed bottom interior of reach in freezer soiled, located across from chest freezer at kitchen area.

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

Intermediate - No soap provided at handwash sink located at restroom used by food employees. Employee refilled soap dispenser. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed bathroom door not self closing, at restroom used by food employees.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent with dust accumulation located above front kitchen cookline.

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 raw salmon already thawed, not removed from commercially processed reduced oxygen packaging, located in reach in cooler across from front counter prep cooler.

Basic - Cutting board has cut marks and is no longer cleanable located under meat slicer, across from reach in cooler at kitchen area. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface located across from meat slicer at kitchen area. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not kept inverted inside mop closet located at back kitchen area. Repeat Violation

High Priority - Spray hose at dish sink lower than flood rim of sink located at three compartment sink in front of kitchen cookline towards front counter area.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment provided chlorine testing strips for quaternary sanitizer used at three compartment sink at back kitchen area.

Basic - Cutting board has cut marks and is no longer cleanable located at prep counter near meat/deli food slicer, towards back kitchen area.

Basic - Ice scoop handle in contact with ice located at ice machine next to three compartment sink at back kitchen area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing light shield/sleeve coating/covers at lights located towards back kitchen area, above reach in freezers.

Basic - Reach-in cooler shelves with rust that has pitted the surface located towards back kitchen area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket, not in use and not stored in a manner to allow mop to dry properly, located inside mop closet.