TINTA Y CAFE MIAMI SHORES

High Priority - Container of medicine improperly stored. Observed container of icy hot stored over prep cooler in back prep area.

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 employee grab trash can and continue to prep food without changing gloves and washing hands.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored inside dirty water at cook line.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining containers of basil and cilantro next to steam table.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (67F - Cold Holding) inside reach in cooler across from cook line. Operator adding product to TPHC form. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) in kitchen area. Operator remade bucket for final concentration Sanitizer Bucket (Chlorine 100ppm). 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 tuna salad not date marked stored inside reach in cooler at front counter. As per operator product was prepared 4 days prior to inspection. Operator labeled product. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In back prep and dish areas.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage in dish area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on top of prep cooler across from cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in back prep area and next to cook line. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed container of salt not labeled at front counter.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bean soup (125F - Hot Holding); mash potatoes (118F - Hot Holding), as per operator less than 2 hours. Manager Reheated; Recheck bean soup (165F - Reheating); mash potatoes (178F - Reheating). Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 400ppm); manager put more water, Recheck Triple Sink (Chlorine 100ppm). Observed Sanitizer Bucket (Chlorine 400ppm); manager prepared new solution Recheck Sanitizer Bucket (Chlorine 100ppm) by front counter. Corrected On-Site

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

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. Observed new employee Juan hired less than 60 days.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed butter on the prep table near cook line with time but no written plan provided. Provided to manager.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Diego Aguirre and Carlos Santamarina expired.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By ware washing area.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee purse stored above prep table across three compartment sink.

Basic - Food stored on floor. Observed a box of milk stored on floor under empanadas display front counter. Observed cooking oil container stored on floor by mop sink area.

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 handle touching flour and sugar. By three compartment sink. Employee stored correctly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled by front counter.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink near dishwasher area. Operator provided paper towel during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at hand sink near dishwasher area.

Basic - Accumulation of debris on exterior of warewashing machine. Operator started clean up the machine. Corrective Action Taken

Basic - Ceiling tile missing. Observed at ware washing area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents at dishwasher area and preparation area heavily dusty.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean trays not inverted at storage dry condiments area. Operator inverted during inspection. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean cups stored inside a plastic container stored on floor. Operator stored correctly during inspection. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Observed at bathrooms.

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. Observed Dishwasher (Chlorine 0ppm). Coached operator to set up three compartment sink until dishmachine is functioning properly.

Basic - No Heimlich maneuver/choking sign posted. Provided by email.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods at cook line soiled.

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on clean containers above three compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. At mop sink area.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar stored inside container at coffee station not labeled and Salt stored inside a container at cook line not labeled. Operator labeled during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pork stock (53F - Cold Holding) at cook line. As per employee for less than 4 hrs. Employee placed products inside cooler for rapid cooling. 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. Discussed and provided to manager via email. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed cup inside hand sink at front counter. Employee removed the cup. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside rice container at prep area. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack on prep table at dry storage area. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at mop sink.

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

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.

Basic - Bowl or other container with no handle used to dispense food. Observed on rice container at preparation area. Employee removed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink next to coffee grinder at the front counter. Employee removed during inspection. 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 personal bag next to coffee grinder at front counter. Employee removed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.

Basic - Food stored on floor. Observed a case of milk stored on floor at the coffee station. Employee rearranged properly. 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 scoop on sugar container at preparation area. Employee removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at coffee station.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at cook line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. salmon (79F - Hot Holding) According to manager prepared 90 minutes ago. Employee put salmon inside oven to reheat to 165. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.Observed establishment is missing chlorine test kit. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee with no hair restraint while engaging in food preparation.Observed cook handling food without a hair restraint.

Basic - Food stored on floor.Observed a box limes and box of cooking oil being stored in the floor in the storage area by back door. Also 3 white plastic containers with rice, sugar,flour under the 3 sink compartment. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at pre area between prep tables. Manager removed knifes. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name.Observed a sugar container next to coffee machine without a label Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw ground beef in 2 doors cooler, employee rearranged properly during inspection. Corrected On-Site

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 - Handwash sink not accessible for employee use at all times. Observed a metal pan in hand wash sink in back area.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone on preparation table at the back area.

Basic - Food stored on floor. Observed flour and sugar plastic containers stored on floor in kitchen area.

Basic - Old labels stuck to food containers after cleaning. Observed in clean plastic containers in dishwasher area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in 2 doors reach in cooler at the back area, employee start to clean it. Corrective Action Taken

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the front counter.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified at the front counter.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine at 0ppm chlorine after running several times. Establishment set up 3 compartment sink to 200ppm quaternary during inspection. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed quart container in flour, employee removed. Corrected On-Site

Basic - Reach-in cooler interior has accumulation of soil residues. Upright stainless steel cooler adjacent from dishwasher area.

Basic - Working containers of food removed from original container not identified by common name. Sugar, flour, employee labeled during inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment is sanitizing with both chlorine and quaternary ammonium, does not have test strips for either.

Basic - Reach-in freezers and coolers interior have accumulation of soil residues.

Basic - Soiled dry wiping cloth in use.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee wearing gloves crack raw shell eggs, then prepare dish without washing hands or changing gloves. Discussed proper hand washing procedures with management. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored above prosciutto in reach in cooler. Chef rearranged for proper storage. Corrected On-Site

Basic - Ceiling tile missing. Above dishwasher station.

Basic - Food stored on floor. Observed case of plantain chips stored on the floor.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar.