MAMAN SOUTH BRICKELL

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 fish at 54 f inside kitchen, mixed greens at 59 f , raw onions at 49 f on make line off temperature. cook placed ice on top of the product. **Corrective Action Taken**

High Priority

Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.

High Priority

Cutting board has cut marks and is no longer cleanable.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phones on top of food preparation area.

Basic

Floor soiled/has accumulation of debris.

Basic - Floor soiled/has accumulation of debris. Observed accumulation of food debris underneath kitchen oven, cooking equipment.

Basic

No handwashing sign provided at a hand sink used by food employees. Most kitchen sinks.

Basic - No handwashing sign provided at a hand sink used by food employees. Most kitchen sinks.

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 accumulation of food debris on top of kitchen oven.

Basic

Soiled dry wiping cloth in use.

Basic - Soiled dry wiping cloth in use.

Basic

Wet wiping cloth not stored in sanitizing solution between uses.

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

Basic

Wiping cloth sanitizing solution stored on the floor.

Basic - Wiping cloth sanitizing solution stored on the floor.

Basic

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

Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

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 - 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

Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate

Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris inside warewashing machine.

Basic

Probe thermometer not used to ensure proper food temperatures.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Intermediate

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