MIA KITCHEN AND BAR

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in two door low top at entrance of cook line raw steak over fries. Operator stored raw steak properly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed chlorine buckets stored in front of handwashing sink near ware washing area in kitchen. Operator removed. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust stored on ware washing shelves in kitchen.

Basic - Old labels stuck to food containers after cleaning at ware washing shelves in kitchen.

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

Intermediate - No soap provided at handwash sink in ware washing area. Operator provided soap. 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 in walk in cooler Short rib not labeled. Operator labeled 7/26/25. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked squash date marked 8-22, cooked mushrooms date marked 8-22 date in walk in cooler. See stop sale.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 81F at hand wash sink in ware washing area

Basic - Old labels stuck to food containers after cleaning.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb burger stored above cooked artichoke, cooked asparagus in drawers under grill unit. Operator reorganized Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to thaw raw crab under running water. Operator removed Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Raw salmon packaged in ROP fully thawed. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Raw salmon packaged in ROP fully thawed.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at pizza oven blocked by chest freezer. Operator made accessible Corrected On-Site Repeat Violation

Intermediate - mussels tag removed from original container prior to container being emptied. Operator replaced tag

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....Alfredo sauce 50°-53° in walk in cooler, per manager food was cooked yesterday. Stop sale issue . Employee discarded food. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....Alfredo sauce 50°-53° in walk in cooler, per manager food was cooked yesterday. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing...container stored in handwashing sink at dishwashing area. Employee moved Corrected On-Site Repeat Violation

Basic - Stored food not covered...sauces in walk in cooler . Employee covered Corrected On-Site

Basic - Uncovered food stored near sink exposed to splash...lettuce at cook line .

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...marinara sauce 55° in walk in cooler . Per operator food was cooked yesterday. Stop sale issue . Repeat Violation Admin Complaint

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.... caramelized onion 127° being held less than 2 hours . Employee reheated at 191° Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...marinara sauce 55° in walk in cooler . Per operator food was cooked yesterday. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing...stored knife in handwashing sink at pizza station. Employee moved Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area. Employee provided Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area...employee drinking soda without lid ,covered at ice server station. Employee moved Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit....scoops at pizza station. Employee moved Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...short ribs 54° in walk in cooler . Food was cooked yesterday. Stop sale issue . Employee discarded food.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....saffron aioli date marked /8/17 , truffle aioli 8/12 , duck fat 8/2 in walk in cooler . Stop sale issue. Employee discarded food. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....saffron aioli date marked /8/17 , truffle aioli 8/12 , duck fat 8/2 in walk in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...short ribs 54° in walk in cooler . Food was cooked yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...Caesar dressing 52°, shredded cheese 51° in beverage cold well at kitchen, food being held less than four hours. Employee moved to another acceptable cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...stored a strainer at handwashing sink at bar. Employee moved Corrected On-Site Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name....sauces , dressing, oil, vinaigrette squeezed bottles at kitchen. Employee labeled Corrected On-Site Repeat Violation