SANGUICH DE MIAMI

Violations (7)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter sandwich station: Cuban sandwich (53-55F - Cold Holding). As per operator, prepared 30 minutes during the peak time. Inspection discussed the proper procedure and discussed Time As A Public health Control with the operator. Also provided the TPHC form to the operator. Operator placed the remaining sandwiches inside the reach in cooler.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter sandwich station: Cuban sandwich (53-55F - Cold Holding). As per operator, prepared 30 minutes during the peak time. Inspection discussed the proper procedure and discussed Time As A Public health Control with the operator. Also provided the TPHC form to the operator. Operator placed the remaining sandwiches inside the reach in cooler. **Corrective Action Taken**

  High Priority

• 50-09-4

  Current Hotel and Restaurant license not displayed.

  Basic - Current Hotel and Restaurant license not displayed.

  Basic

• 13-07-4

  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

  Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed at the sandwich station: employee assembling sandwiches with multiple bracelets.

  Basic

• 32-04-4

  Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms Men and women.

  Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms Men and women.

  Basic

• 36-62-4

  Light not functioning. Walk in cooler outside the back door.

  Basic - Light not functioning. Walk in cooler outside the back door.

  Basic

• 03F-10-5

  No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector discussed with the operator and provided the form for Time As A Public Health Control.

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector discussed with the operator and provided the form for Time As A Public Health Control. **Corrective Action Taken**

  Intermediate

• 13-03-4Corrected on site

  Employee with no hair restraint while engaging in food preparation.

  Basic - Employee with no hair restraint while engaging in food preparation. Observed employee placing pork and turkey into pan in the prep area without hair restraint. **Corrected On-Site**

  Basic