FLAVAS MIAMI

Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs (64F - Cold Holding) at cook line, as per manager for less than 2 hours. Manager placed product in ice bath. **Corrective Action Taken** **Warning**

High Priority

Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook put on gloves without washing his hands. **Warning**

High Priority

Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**

Basic

Buildup of food debris/soil residue on equipment door handles.

Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**

Basic

Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed across cook line. **Warning**

Basic

Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. **Warning**

Basic

Cutting board has cut marks and is no longer cleanable.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep table. **Warning**

Basic

Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed heavy grease dripping from hood filter. **Warning**

Basic

Floor soiled/has accumulation of debris.

Basic - Floor soiled/has accumulation of debris. Observed floor under cooking equipments. Observed floor at ware-washing area. **Warning**

Basic

Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed at cook line. **Warning**

Basic

Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at white chest freezers. **Warning**

Basic

Ice scoop handle in contact with ice.

Basic - Ice scoop handle in contact with ice. **Warning**

Basic

In-use tongs stored on equipment door handle between uses.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. **Warning**

Basic

In-use utensil not stored on a clean portion of food preparation or cooking equipment.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed utensils next to steam table. **Warning**

Basic

Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven heavily soiled. **Warning**

Basic

No copy of latest inspection report available.

Basic - No copy of latest inspection report available. **Warning**

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of cooking equipments heavily soiled with grease and old food debris. Observed handwash sinks soiled. Observed exterior of coolers heavily soiled with food debris.**Warning** **Warning**

Basic

Objectionable odors in bathroom or other areas of the establishment.

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed heavy vapors odors in the kitchen. **Warning**

Basic

Outer openings of establishment cannot be properly sealed when not in operation.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. **Warning**

Basic

Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**

Basic

Food-contact surface soiled with food debris, mold-like substance or slime.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board, metal pans, waffle maker heavily soiled. **Warning**

Intermediate

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwash sink near the triple sink. **Warning**

Intermediate

No soap provided at handwash sink.

Intermediate - No soap provided at handwash sink. Observed at handwash sink in near triple sink. **Warning**

Intermediate

Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cook beans, liquid eggs, cooked potatoes at reach in cooler, raw marinated chicken, raw marinated fish, as per operator for less than 2 days. Advised operator to date marked products. **Warning**

Intermediate

Ventilation inadequate as evidenced by excessive steam or vapors in kitchen.

Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. **Warning**

Basic

Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at cook line soiled with heavy accumulation of grease. Observed walls in the kitchen heavily soiled with grease and old food debris. **Warning**

Basic