MIAMI GRILL

Violations (5)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced white American cheese (61F - Cold Holding) not prepped or portioned today stored in cook line flip top cooler for less than 2 hours. Cheese was over-stacked and stored above cool line. Operator placed over-stacked amount into below reach in cooler to chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced white American cheese (61F - Cold Holding) not prepped or portioned today stored in cook line flip top cooler for less than 2 hours. Cheese was over-stacked and stored above cool line. Operator placed over-stacked amount into below reach in cooler to chill. **Corrective Action Taken**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (120F - Hot Holding) at kitchen steam table. Per operator, items were heated less than 2 hours ago. Operator placed item on stove top and began reheating to 165F.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (120F - Hot Holding) at kitchen steam table. Per operator, items were heated less than 2 hours ago. Operator placed item on stove top and began reheating to 165F. **Corrective Action Taken**

  High Priority

• 35A-06-4

  Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead flying insects on control devices near triple sink and back dry storage area.

  Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead flying insects on control devices near triple sink and back dry storage area.

  Basic

• 06-01-5

  Time/temperature control for safety food thawed in an improper manner. Raw chicken and cooked chicken wings thawing at room temperature at triple sink area. Operator moved items to walk in cooler.

  Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken and cooked chicken wings thawing at room temperature at triple sink area. Operator moved items to walk in cooler. **Corrective Action Taken**

  Basic

• 21-07-4Corrected on site

  Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine bucket at ice cream prep area 10ppm. Operator added chlorine to solution, retesting at 100ppm.

  Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine bucket at ice cream prep area 10ppm. Operator added chlorine to solution, retesting at 100ppm. **Corrected On-Site**

  Basic