MIAMI SHORES REST

High Priority - Dented/rusted cans present. See stop sale. Observed can of artichokes heavily dented in dry storage room.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of shredded carrots and red onion inside reach in cooler at salad prep area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over bucket of pickles and raw calamari stored over hot dogs inside walk in cooler.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 tuna thawed completely inside reduced oxygen package inside reach in cooler across from cook line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (112F - Hot Holding); cooked lamb (94F - Hot Holding) at steam table as per operator for one hour. Operator took products to be reheated and turned up heat on steam table. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed hand sanitizer stored on prep table across from cook line. Operator removed sanitizer. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on hose bibb across from dish area.

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 tuna thawed completely inside reduced oxygen package inside reach in cooler across from cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line. Repeat Violation

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching phone and put inside pocket and proceeded to put gloves on. Manager advised employee to wash hands before put new gloves.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed an employee washing hand at prep sink. Manager coached employee to used hand sink for washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled by prep area near walk in cooler. Manager took to three compartment sink to be clean. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed no soap at hand sink by coffee area. Manager provided. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a container with cooked chicken wings not dated. As per manager prepared two days prior.

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

Basic - Employee eating while preparing food. Observed employee eating while preparing food at cook line.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn by cook line. Repeat Violation

Basic - Ice buildup in walk-in freezer and reach in freezer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed 2 pairs of tong stored at door oven handle. Manager removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled and reach in cooler gaskets by cook line soiled. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on a raw chicken container at walk in cooler. As per manager chicken was prepared today.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored by prep area and cook line Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed sanitation bucket stored on top of the prep table. Operator stored properly. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gaskets in the cook line torn.

Basic - Ice buildup in reach-in freezer by the cook line.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple towels not stored in the sanitation solution.

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. Discussed and provided to manager via email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener soiled. Chef placed the utensil at washing area for cleaning. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at prep area. Employee started to clean vents, Corrective Action Taken

Basic - Floor area(s) covered with standing water. Observed inside walk in cooler.

Basic - Standing water in bottom of reach-in-cooler. Observed at salad station. Employee started to clean cooler. Corrective Action Taken

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. creamer (45F - Cold Holding)

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator called for repairs they are currently using 3 compartment sink

Basic - Employee eating in a food preparation or other restricted area. Drinks above prep stations

Basic - Floor soiled/has accumulation of debris. Floors under equipment

Basic - Portable water tank not enclosed or sloped to drain properly.

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

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed dishes without sanitizing.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies on cook line.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 10/1 /2023. Manager verified ownership. Operator updated license during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked ham in reach-in cooler next to cook line grill. Employee placed salmon on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in walk-in cooler. Employee moved chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item on cook line stove: chicken (102F - Hot Holding). Employee stated item on stove for thirty minutes. Manager had employee reheat chicken. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Behind ice plate of ice machine closest to kitchen entrance. Water nozzle of tea machine in wait station.

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in kitchen hand washing sink.

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. Tuna thawing in walk-in cooler.

Basic - Food stored on floor. Bags of ice and case of buns on floor in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Fan covers in walk-in cooler.

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf across from walk-in cooler and freezer.

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

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting raw celery and raw onions with bare hands. As per employee, items were going to be added to chicken and tuna salad, items were not going to be cooked prior to serving.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored above raw salmon in walk in cooler, employee rearranged for proper storage. 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 cell phone on counter next to food preparation area.

Basic - Ice buildup in walk-in freezer.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee wearing gloves touch cell phone then engaged in food preparation with changing gloves or washing hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed French onion soup (48 F- Cold Holding); marinara (48 F- Cold Holding) in walk in cooler, as per employee items had been there more than 2 days.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed French onion soup (48 F- Cold Holding); marinara (48 F- Cold Holding) in walk in cooler, as per employee items had been there more than 2 days. See stop sale.

High Priority - Toxic substance/chemical improperly stored. Observed insect replant stored next to food storage.

Basic - Bowl or other container with no handle used to dispense food. In flour.

Basic - Food stored on floor. Observed case of cooking oil stored on floor in dry storage.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles improperly stored. Observed to go containers stored on floor in dry storage area.

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

Observed electrical wiring in disrepair. For reporting purposes only. Observed outlet in disrepair located adjacent form walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored above raw pork sausage.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items prepared onsite with no date marking, as per employee, items were prepared more than 24 hours previously.

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Reach-in cooler and freezer interior/shelves have accumulation of soil residues.