PURA VIDA MIAMI

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink at warewashing area with a metal try on it. Employee removed tray. Observed at handwashing sink at prep table a metal container covering sink. Corrective Action Taken

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed classic container, containers and air washing area not inverted Chef inverted items during inspection. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Observed in both unisex bathrooms missing a covered trash receptacle.

Basic - Cutting board has cut marks and is no longer cleanable. Observed a small cutting board at prep area with heat marks and not easily cleaned.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation while wearing a watch.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers on shelf at warewashing area wet nesting.

Basic - Equipment in poor repair. Observed gasket at single door standing freezer, torn, and in poor repair.

Basic - Food stored on floor. Observed a plastic bag of carrots stored on the floor at walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of ice machine soiled with residue.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall at coffee station.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed staff at warewashing placed hand inside garbage can to push garbage down and then proceed to rinse dishes at three compartment sink. Coached manager on correct procedure.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing the correct chlorine concentration for the dish machine. Coached staff on correct concentration.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at warewashing area shelf. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board grooved at across service window.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at stacked plastic containers at warewashing area.

Basic - Equipment in poor repair. Observed plastic containers cracked at warewashing area.

Basic - Food stored on floor. Observed box of wheat tortillas stored on floor at walk-in cooler.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 500ppm) at preparation area towards end of kitchen. Concentration fixed to 300 ppm. Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. Food preparation area.

Basic - Soiled dry wiping cloth in use.

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. Observed dish washer from soiled plates to clean no handwashing prior. Coached person in charge of correct procedures.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled on top of reach in cooler by cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink at the end of cook line block by containers and cutting boards. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Observed displayed license expired on 10-01-2023.

Intermediate - Handwash sink not accessible for employee use at all times. Observed at warewashing area hand sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front service hand sink.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Standing water in bottom of reach-in-cooler. Observed at juice and sauces reach in cooler at front service station.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed on floor in kitchen near steam table.

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

Basic - Old labels stuck to food containers after cleaning.

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

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employees wearing watches while working with food.

Basic - Soiled dry wiping cloth in use.

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

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. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone in kitchen shelves next to food items.

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most employees wearing jewelry while working with with food.