MILA MIAMI

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.

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. Observed chlorine dish machine at 0 ppm. The technician arrived during the inspection. **Warning**

High Priority

Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed two ice buckets not inverted between uses. **Warning**

Basic

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

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

Basic

In-use ice scoop stored on soiled surface between uses. Chef removed item.

Basic - In-use ice scoop stored on soiled surface between uses. Chef removed item. **Corrected On-Site** **Warning**

Basic

Old labels stuck to food containers after cleaning.

Basic - Old labels stuck to food containers after cleaning. **Warning**

Basic

Unclean building components, attachments or fixtures.

Basic - Unclean building components, attachments or fixtures. Observed walk in cooler fan guards soiled. **Warning**

Basic

Bowl or other container with no handle used to dispense food.

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour. The chef removed it. **Corrected On-Site** **Warning**

Basic

Operator is conducting cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/.

Intermediate - Operator is conducting cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed ROP packages of cooked chicken at cook line and poached pears at reach in freezer with date exceeding 48 hours. **Warning**

Intermediate