MIAMI SLICE GROVE

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 stored on top of stove at cook line containers of vodka sauce (62F - Cold Holding); sautéed mushrooms (60F - Cold Holding). As per operator less than 30 minutes. Operator removed and stored at walk in cooler. **Corrective Action Taken**

High Priority

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed operator has form but form was not complete. Operator completed form during inspection. **Corrected On-Site**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter pizza station, melted butter (76F - Hot Holding). As per operator less than 2 hours. Operator has added melted butter to time as public health control for to remain at room temperature for use. **Corrective Action Taken**

High Priority

Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm); operator began to reprise solution into sink. **Corrective Action Taken**

High Priority

Silverware/utensils stored upright with the food-contact surface up.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed stored at wall next to stove at cook line.

Basic

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 throughout working containers of salt not labeled.

Basic

Covered waste receptacle not provided in women's bathroom.

Basic - Covered waste receptacle not provided in women's bathroom. Observed for unisex restrooms.

Basic

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. Observed establishment opened to the public less than 60 days and current employees do not have form completed. Provided operator with firm. Operator reviewed and signed with each employee during inspection. **Corrected On-Site**

Intermediate

Food stored in a location that is exposed to splash/dust.

Basic - Food stored in a location that is exposed to splash/dust. Observed at kitchen hand sink next to dish washing area, rolling containers of flour stored under sink.

Basic

Food stored on floor.

Basic - Food stored on floor. Observed bottle of hot honey stored on floor. Operator removed. **Corrected On-Site**

Basic

In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of flour.

Basic