MILA MIAMI

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed a salmon filet with an internal temperature of 41°F. in the vacuum sealed bag.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef and salmon over vegetables in the reach in cooler close to the ice machines. The chef moved the protein to the bottom shelf. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed a salmon filet with an internal temperature of 41°F. in the vacuum sealed bag.

Intermediate - Oyster tags not marked with last date served.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed the ice buckets not inverted.

Basic - Equipment in poor repair. Observed the reach in cooler gasket torn by the kitchen entrance.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a cook filling a bucket in the hand washing sink. The cook stop. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment in poor repair. Observed a reach in cooler gasket torn in the main kitchen by the dry storage room.

Basic - In-use tongs stored on equipment door handle between uses. Observed in the hot kitchen. The cook removed them. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ; milk (58F - Cold Holding) at the coffee station. As per the chef the milk was out there approximately 2 hours ago. The chef put the milk in the walk-in cooler to cool it down. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the employee restroom.

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of sugar. The chef removed the bowl. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone ona cutting board. The chef removed the phone. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Observed on the oven at the cook line. The chef removed them. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over micro greens in the walk-in cooler. The manager moved the micro green to the highest shelf. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. The manager had it washed. Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw liquid eggs over milk in the upright reach in cooler. The chef moved the eggs to the bottom shelf. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose connected at the triple sink.

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 glassware dish machines use chlorine and the establishment only has quaternary test strips.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed spicy tuna and aburi hamachi on the menu as per the chef the items are served raw.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Oyster tags not marked with last date served. Repeat Violation

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

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the outside bar. The manager put up a sign. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Discussed with operator proper tag management.

Intermediate - Handwash sink not accessible for employee use at all times. Back prep blocked y speed rack, moved to other area.

Intermediate - No soap provided at handwash sink. Bar sink operator replaced Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. In walk in cooler and walk in freezer. Operator moved them Corrected On-Site

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

Basic - Ceiling tile missing located at employee restroom areas, establishment is still in the process of installing. As per plans, smooth drywall ceiling/tiles.