KITCHEN LABS MIAMI LLC

Violations (14)

• 03A-02-5Critical

  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 raw beef on room temperature. At 55 f person in charge please the raw beef inside the reaching cooler at a temperature of 41 and below. **Corrective Action Taken**

  High Priority

• 24-05-4

  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.

  Basic

• 13-03-4

  Employee with no hair restraint while engaging in food preparation.

  Basic - Employee with no hair restraint while engaging in food preparation.

  Basic

• 10-20-4

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

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

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all kitchen top surfaces shelves throughout.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all kitchen top surfaces shelves throughout.

  Basic

• 21-10-4

  Soiled dry wiping cloth in use.

  Basic - Soiled dry wiping cloth in use.

  Basic

• 21-12-4

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses.

  Basic

• 21-09-4

  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.

  Basic

• 11-01-5

  Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

  Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

  Intermediate

• 11-27-4

  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

  Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

  Intermediate

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate

• 05-08-4

  No probe thermometer provided to measure temperature of food products.

  Intermediate - No probe thermometer provided to measure temperature of food products.

  Intermediate

• 16-07-4Corrected on site

  Accumulation of debris in three-compartment sink.

  Basic - Accumulation of debris in three-compartment sink. **Corrected On-Site**

  Basic

• 11-26-1

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate