PURA VIDA MIAMI

Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled bucket of sanitizer solution to refill supply to sink and without washing hands employee put on gloves and returned to cook line to prepare food, discussed with operator employee washed hands and changed gloves.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled bucket of sanitizer solution to refill supply to sink and without washing hands employee put on gloves and returned to cook line to prepare food, discussed with operator employee washed hands and changed gloves. **Corrected On-Site**

High Priority

Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) discussed with operator who corrected solution to 200ppm.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) discussed with operator who corrected solution to 200ppm. **Corrected On-Site** **Admin Complaint**

High Priority

No handwashing sign provided at a hand sink used by food employees. Hand washing sink next to three compartment sink has no hand washing sign discussed with operator to replace sign.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink next to three compartment sink has no hand washing sign discussed with operator to replace sign.

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on speed rack cooked peppers (81F - Cooling) at 9:25 since 8:05 to 79F at 9:45, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved speed rack to walk in cooler.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on speed rack cooked peppers (81F - Cooling) at 9:25 since 8:05 to 79F at 9:45, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved speed rack to walk in cooler. **Corrective Action Taken**

Intermediate