PURA VIDA MIAMI

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at blending station. Operator placed towel at sink. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at prep station blocked by trash can and a case of green onions. Operator relocated both. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (105F - Hot Holding) due to operator not putting cover on. Operator reheated to chicken (170F - Reheating) Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed with mop sink with splitter added.

Intermediate - No soap provided at handwash sink. Observed at sink by ice machine. Operator placed soap at sink. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed at few cutting boards.

Basic - No handwashing sign provided at a hand sink used by food employees. Operator placed sign at sink. Observed at sink by ice machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at Flip top refrigerator with nova salmon behind tuna fish salad . Operator place nova salmon in front of tuna salad. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator's commissary grilled chicken mark the date made on 10 18/24 at 1:45 PM use by 10 2124 This is longer then 48 hours see stop sale .

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Operator's commissary grilled chicken mark the date made on 10 18/24 at 1:45 PM use by 10 2124 This is longer then 48 hours see stop sale .

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between Flip top refrigerator and steam table. Operator removed. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm); Operator correct to Sanitizer Bucket (Quaternary 200ppm)

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic blender covers in hand wash sink at front counter. Operator removed. Corrected On-Site

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

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observe at splitter. Repeat Violation Warning - From follow-up inspection 2024-02-01: No vacuum breaker. Time Extended

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. Observe chlorine sanitizer at 0 ppm. Operator corrected to 75ppm. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observe with splitter on mop sink.

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

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. Operator had some but last on filled out was 8 months ago and have 4 employees that are here less then 60 days.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe nove salmon above washed lettuce. Operator placed nova salmon on lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at flip top refrigerator (); nova salmon ,sliced tomato (56-60F - Cold Holding). Operator stated less then 2hours and placed in ice bath. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Draw refrigerator ; cooked salmon,empanadas,hard boiled eggs ,cooked potatoes,ham (44-45F - Cold Holding). Operator stated there 2 hours and iced food. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observe plastic containers in front counter hand wash sink. Operator removed. Corrected On-Site

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. Tested 0ppm. Reviewed to use three compartment sink until repaired.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over cooked chicken and vegetables empanadas. Reviewed with manager to store raw fish below cook food. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter: half n half (53F) per manager was placed on ice at 8am. Observed ice not reaching top part of creamer. Reviewed with manager time as a public health control. Provided form. Creamer was placed in unit for faster chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Blender stored in hand sink at front counter. Manager removed. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Water leaking from pipe under hand washing sink in front of ice machine.

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored on prep table in the cook line. Operator stored properly. Corrected On-Site

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit in the reach in cooler unit at front counter.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel stored on prep table in the cook line. Operator stored properly sanitizer bucket Quaternary 200ppm. Corrected On-Site