MIAMI BURGUER

Violations (13)

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw hamburger meat (45F - Cold Holding) at reach in cooler near pop corn machine. As per operator for more than 3 days.

  High Priority

• 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 hamburger meat (45F - Cold Holding) at reach in cooler near pop corn machine. As per operator for more than 3 days.

  High Priority

• 12A-07-5Critical

  Employee failed to wash hands before putting on gloves to initiate a task working with food.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed food employee put on gloves and started cooking burger patties. No handwash. Coach employee.

  High Priority

• 40-06-5

  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 employee bags and jacket stored with single service boxes. Manager had employee removed items.

  Basic

• 24-08-4

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

  Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at shelves across the triple sink.

  Basic

• 16-46-4

  Old labels stuck to food containers after cleaning.

  Basic - Old labels stuck to food containers after cleaning. Observed at shelves across triple sink.

  Basic

• 42-01-4

  Wet mop not stored in a manner to allow the mop to dry.

  Basic - Wet mop not stored in a manner to allow the mop to dry.

  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. Observed next to bread toaster.

  Basic

• 02D-01-5

  Working containers of food removed from original container not identified by common name.

  Basic - Working containers of food removed from original container not identified by common name. Observed container of breading mix not labeled near front counter.

  Basic

• 36-36-4

  Ceiling vents missing.

  Basic - Ceiling vents missing. Observed at the kitchen entrance.

  Basic

• 22-31-4

  Non-pitting surface rust on food-contact equipment.

  Intermediate - Non-pitting surface rust on food-contact equipment. Observed at walk in cooler and walk in freezer.

  Intermediate

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the kitchen.

  Basic

• 14-74-7

  Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

  Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler not keeping food cold near ice bin. Operator moved products to walk in cooler and unplugged reach in cooler.

  Basic