PURA VIDA MIAMI

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area...employee came from bathroom and then handled food removed to walk in cooler without washing hands . Employee washed hands after discussion. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....milk in ice bath at front line being held less than 4 hours . Employee voluntarily discarded milk. Corrective Action Taken

High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to the temperature and time specified in the Food Code for that animal food prior to service... 4 pieces boiled eggs , final cooking temperature one piece 141-145F .

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division...halfway boiled eggs .

Intermediate - Handwash sink used for purposes other than handwashing...dump sauce container in handwashing sink at front line , employee cleaned . Corrected On-Site

Basic - In-use utensil used with moist food stored no running water with insufficient velocity to flush food particles away...scoop at smoothie station in dipper well. Employee Removed scoop . Corrected On-Site

Basic - Plumbing system in disrepair. Hand washing sink in center (of 3) multi use restrooms, no water. Operator discovered water supply turned off. Corrected during inspection. Corrected On-Site

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...turkey bacon 63F, mozzarella shredded cheese 56F, feta cheese 54 F in cold well table at oven station . Food not prepped or portion today , food being held more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...turkey bacon 63F, mozzarella shredded cheese 56F, feta cheese 54 F in cold well table at oven station . Food not prepped or portion today , food being held more than 4 hours. Stop sale issue . Employee discarded food. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....observed 2:30 pm ambient cooling tuna salad 48F in reach in cooler cooling with tightly covered , took another temperature at 2:52 it was 47F .manager uncovered food. Corrective Action Taken