AROMAS DEL PERU WEST MIAMI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish above cooked carrots. Operator corrected on site. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in ware wash.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on knife magnets.

Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation in kitchen.

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves without washing hands prior to donning a new pair of gloves. Discussed and coached employee in proper methods. Employee washed hands. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

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 Corbin and brancino fish in individual vacuum packages inside reach in cooler, located at cooking line. Operator opened the package and removed fish. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Standing water in bottom of reach-in-cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken in cooler above raw steak. Chef swapped order for proper storage protection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front bar corn nuts (130F - Hot Holding). As per operator, nuts are fried and placed under heat lamp. Corn nuts have been there for less than 2 hours. Inspector explained heat treatment process, provided TPHC form. Corrective Action Taken

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. Observed no form or kit, inspector provided via email. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where clean dishes are kept.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink with dirty dishes stored on top. Employee moved during inspection. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on shelf next to dish machine.

Basic - Accumulation of debris on exterior of warewashing machine. Observed e terror of dish machine soiled. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed above dish machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vents in kitchen area. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on shelf above dish machine pots not inverted.

Basic - No Heimlich maneuver/choking sign posted. Observed no poster, inspector provided via email. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in multiple coolers in kitchen and bar area.

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

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed at hand sink next to dish machine.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw fish stored inside the flip top reach in cooler, located at cooking line. Employee removed items and placed them correctly. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the kitchen areas.

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 fillets bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses, located at cooking line. During the inspection employee removed items. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 80°F, located under kitchen stove. Employee discarded water. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board, located at preparation area.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

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.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All kitchen shelves throughout.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. - From follow-up inspection 2022-08-09: At the time of the callback inspection still observed garbage on the ground around dumpster. Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen area - From follow-up inspection 2022-08-09: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Back area. Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed three compartment sink faucet leaking. - From follow-up inspection 2022-08-09: At the time of the callback inspection still observed three compartment sink faucet leaking. Time Extended

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Accumulation of debris inside warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most kitchen door gaskets soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish being thawed in standing water kitchen area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed kitchen walls cooking area with food spills throughout.

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Located in bar area by front counter. - From follow-up inspection 2021-12-15: At the time of the callback inspection observed Carbon dioxide/helium tanks not properly secured by front counter. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen area. Repeat Violation - From follow-up inspection 2021-12-15: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed make table gasket disrepair in the kitchen area in front of stove. - From follow-up inspection 2021-12-15: At the time of the callback inspection observed make table gasket disrepair in the kitchen area in front of stove. Time Extended