THE HEALTHY KITCHEN MIAMI

Violations (18)

• 12A-17-4Critical

  Employee rubbed hands together for less than 10-15 seconds while washing hands.

  High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands for less than 10 seconds.

  High Priority

• 14-86-1Critical

  Non-food grade paper/paper towel used as liner for food container.

  High Priority - Non-food grade paper/paper towel used as liner for food container. Observed wedge of cheese wrapped inside non food grade paper towel on rack inside walk in cooler.

  High Priority

• 14-31-5Critical

  Nonfood-grade bags used in direct contact with food.

  High Priority - Nonfood-grade bags used in direct contact with food. Observed cut napa cabbage stored directly inside non food grade bag inside walk in cooler.

  High Priority

• 08A-04-5CriticalRepeat

  Raw animal food stored over or with unwashed produce.

  High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed cabbage inside walk in cooler. **Repeat Violation**

  High Priority

• 29-37-4Critical

  Spray hose at dish sink lower than flood rim of sink.

  High Priority - Spray hose at dish sink lower than flood rim of sink. Observed spray hose hanging inside of triple sink.

  High Priority

• 29-42-4CriticalRepeat

  Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

  High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed spray hose at mop sink, no vacuum breaker. **Repeat Violation**

  High Priority

• 22-42-4CriticalCorrected on site

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

  High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Operator added bleach for final concentration Triple Sink (Chlorine 50ppm). **Corrected On-Site**

  High Priority

• 03C-44-5CriticalCorrected on site

  Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit.

  High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed grilled chicken (145F - Cooking) at prep table. As per employee chicken was finished cooking, employee unaware of proper cooking temperature for chicken. Coached employee on proper temperature, employee placed chicken inside of oven for final temperature grilled chicken (171F - Cooking). **Corrected On-Site**

  High Priority

• 53B-16-4

  Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.

  Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unaware of proper cooking temperature for chicken. Coached employee on proper temperature. **Corrective Action Taken**

  Intermediate

• 14-01-5Repeat

  Bowl or other container with no handle used to dispense food.

  Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of sugar underneath prep table in kitchen area. **Repeat Violation**

  Basic

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple foods stored inside reach in cooler next to dry storage and inside walk in cooler not properly date marked. As per operator foods were prepared over 24 hours prior to inspection.

  Intermediate

• 36-37-5Repeat

  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen area and dish areas.

  Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen area and dish areas. **Repeat Violation**

  Basic

• 36-34-5Repeat

  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 ceiling vent dusty in dish area. **Repeat Violation**

  Basic

• 06-09-1

  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

  Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna still frozen thawing inside reduced oxygen packaging on speed rack in kitchen. Advised operator to remove tuna from package. **Corrective Action Taken**

  Basic

• 08B-38-4

  Food stored on floor.

  Basic - Food stored on floor. Observed bag of onions stored on floor inside walk in cooler.

  Basic

• 06-01-5Repeat

  Time/temperature control for safety food thawed in an improper manner.

  Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw tuna thawing at room temperature on speed rack in kitchen. **Repeat Violation**

  Basic

• 36-02-5

  Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen and prep areas.

  Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen and prep areas.

  Basic

• 14-17-4Repeat

  Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. **Repeat Violation**

  Basic