MIA ROSEBUD

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Trays of raw shell eggs stored above container of butter in walk in cooler. Chef inverted Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelf next to triple sink. Removed washed and dried during inspection. Corrected On-Site

Basic - Floor area(s) covered with standing water. Next to dishwashing machine.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef cutting butter with barehands then wiped hands on apron before handling other equipment

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. Chef cutting butter with barehands

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked marinara sauce (55F - Cooling) at 3:28 pm to 54F at 3:50 pm since 11 am; in walk in cooler. at this rate food will not cool to 41F within 6 hours. Food covered in large plastic containers. Covers Removed and ice wands placed in containers. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink end of cook line blocked by garbage bin

Intermediate - Handwash sink used for purposes other than handwashing. Chef filling container in hand sink

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Wiping cloth sanitizing solution stored on the floor. Bar wiping cloth buckets on floor

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food runner in walk in cooler observed using cellphone and then grabbed food containers. Hands not washed after using cellphone

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal over stuffed mushrooms in walk in cooler Removed Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

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

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over peas walk in cooler Removed Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in walk in cooler Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP /COOK CHILL