SHAWARMA MIAMI

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (61F - Cooling) inside standing reach in cooler next to dish area. As per operator product was prepared last night and placed inside reach in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (61F - Cooling) inside standing reach in cooler next to dish area. As per operator product was prepared last night and placed inside reach in cooler.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of cooked onions inside 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 chicken stored over raw ground beef inside walk in cooler.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken removed from commercially packaged box stored over raw shrimp inside walk in freezer.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed employee training certificates missing date of birth. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand sink in dish area.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands with gloves on then continue to prep food.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in triple sink

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed date of birth missing on employee training for Yulisay, Joselin.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen/dish areas. Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Observed container of salt not labeled on shelf in prep area across from cook line.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw ground beef inside walk in cooler

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

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

Basic - Food stored on floor. Observed bag of ice and box of bread on floor inside walk in freezer. Operator placed products on shelf. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board in prep area near triple sink.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed household insecticide spray used for ants at mop sink area. Operator discarded product. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Observed painters brush used as basting brush. Operator discarded brush. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at ware washing area. Repeat Violation

Basic - Food stored on floor. Observed box of bread on floor at walk-in freezer. Operator removed product from floor. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-in cooler at entrance to kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket soiled.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over sliced cheese in the walk-in cooler.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the ware washing area. Repeat Violation

Basic - Food stored on floor. Observed plastic containers with marinated chicken on the floor of the walk-in cooler m and a case of fries in the walk-in freezer.

Basic - Working containers of food removed from original container not identified by common name. Observed a container with a white spice not labeled at the back of the kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Observed metal rod inside hand washing sink. Operator removed item. Corrected On-Site

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

Basic - Stored food not covered. Observed cut lettuce not covered at reach-in cooler at kitchen area.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash utensils and containers in 3 compartment sink and not sanitized them. Operator coached that containers need to be sanitized. Corrective Action Taken

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed two utensils in water 88°F on preparation table.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed eggs over cheese at walk-in cooler and raw chicken over raw beef. Observed raw beef over grape leaves at walk-in freezer. Operator started to rearrange products according to cooking temperature. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container inside hand washing sink. Operator removed container. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Observed basting brush used for oiling gyro meats. Operator removed brush. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice and lentil with no date marking. As per operator, cooked yesterday.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones on shelf over preparation table near 3 compartment sink.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food not stored at least 6 inches off of the floor. Observed two bags of ice stored on floor at walk-in freezer.

Basic - Ice scoop handle in contact with ice inside walk-in freezer. Operator repositioned ice scoop. Corrected On-Site

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

Basic - Open dumpster lid.

Basic - Reuse of single-service or single-use articles. Observed kibbeh inside single service pita bread bags at walk-in freezer. Operator was coached that single service plastic bags can not be reused. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (90F-106F - Hot Holding) at room temperature at at cook line. As per operator, less than 1 hour. Operator took item to reheat. Corrective Action Taken

Basic - Food stored on floor. Observed containers of raw beef and chicken stored on the floor at walk in cooler. Observed container of fries stored on the floor at the walk in freezer.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed cooking utensils not inverted near ware washing area.

Marked exit/path to marked exit blocked. For reporting purposes only. Observed table blocking back exit door. Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine solution at 0 ppm.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.

Basic - Hole in or other damage to ceiling. Observed hole in ceiling at front counter area. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located at preparation area. Operator removed cloth. Corrective Action Taken 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 over raw beef at walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (47°F - Cold Holding) at walk in cooler. As per operator, less than 4 hours. Advised operator to take item to walk in freezer to rapidly chill. Corrective Action Taken

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of marinated raw chicken not date marked. As per operator, item was prepared 2 days prior.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Located at front counter area.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing and rinsing plates not sanitizing. Employee set up 3 compartment sink to sanitize plates. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with accumulated grease.

Basic - Stored food not covered. Observed containers of beef not covered at walk in cooler. Operator covered items. Corrected On-Site

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

Marked exit/path to marked exit blocked. For reporting purposes only. Observed table blocking exit door. Employee removed item. Corrected On-Site