THE COCINITA MIAMI

Violations (12)

• 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 cut lettuce at a temperature of 49 f in the make line station. cook placed bags of ice on the product to lower the temperature. , to below 41 f **Corrective Action Taken**

  High Priority

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

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

  Basic

• 36-73-4

  Floor soiled/has accumulation of debris. Under kitchen work table.

  Basic - Floor soiled/has accumulation of debris. Under kitchen work table.

  Basic

• 08B-47-4

  Food not stored at least 6 inches off of the floor.

  Basic - Food not stored at least 6 inches off of the floor. Observed containers of food on kitchen floor.

  Basic

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues. Clean interior of all kitchen coolers inside, from food debris.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Clean interior of all kitchen coolers inside, from food debris.

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust. Clean dirty kitchen walls where is needed. Food spills

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Clean dirty kitchen walls where is needed. Food spills

  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.

  Basic

• 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

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime. Clean all kitchen cutting boards, from mold like substance.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Clean all kitchen cutting boards, from mold like substance.

  Intermediate

• 16-03-4

  Accumulation of debris inside warewashing machine.

  Basic - Accumulation of debris inside warewashing machine.

  Basic

• 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