AROMAS DEL PERU OF CORAL GABLES

Violations (9)

• 22-41-4CriticalCorrected on site

  Dishmachine chlorine sanitizer not at proper minimum strength.

  High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Observed dishwasher machine located at front counter bar. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee replaced sanitizer. **Corrected On-Site**

  High Priority

• 08B-56-4Critical

  Food stored in ice used for drinks. Front counter bar. Manager discarded ice. See stop sale.

  High Priority - Food stored in ice used for drinks. Front counter bar. Manager discarded ice. See stop sale. **Corrective Action Taken**

  High Priority

• 10-08-5Corrected on site

  Ice scoop handle in contact with ice. Front bar. Manager removed scoop.

  Basic - Ice scoop handle in contact with ice. Front bar. Manager removed scoop. **Corrected On-Site**

  Basic

• 53B-16-4

  Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Questions related to fish cold holding temperature. Unable to answer.

  Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Questions related to fish cold holding temperature. Unable to answer.

  Intermediate

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink. Front bar.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front bar.

  Intermediate

• 31B-03-4

  No soap provided at handwash sink. Front bar.

  Intermediate - No soap provided at handwash sink. Front bar.

  Intermediate

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents at walk in cooler soiled.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents at walk in cooler soiled.

  Basic

• 27-16-4

  Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Located at front counter counter bar.

  Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Located at front counter counter bar.

  Intermediate

• 24-06-4

  Clean utensils or equipment stored in dirty drawer or rack. Knives at cook line.

  Basic - Clean utensils or equipment stored in dirty drawer or rack. Knives at cook line.

  Basic