MIAMI BEST WINGS

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp held for more than 24/hrs without date marked inside walk in cooler. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.. Hood filters soiled. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Grease on wall behind cooking equipments.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. Manager removed it. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.

Basic - Bowl or other container with no handle used to dispense food. Plastic container inside flour container.

Basic - Food not stored at least 6 inches off of the floor. Plastic containers with food on the floor inside walk in cooler. Chef put it on top of the shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. Chef put it inside the sanitizer bucket. Corrected On-Site

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. Fish no longer frozen not removed from ROP bag. Chef removed it. Corrected On-Site

Basic - Floor area(s) covered with standing water. Water leaking inside the men's restroom.

Basic - Food not stored at least 6 inches off of the floor. Observed box wi seafood on the floor inside walk in freezer. Chef put it on the shelf. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. Chef put it inside sanitizer bucket. Corrected On-Site

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. As per manager chicken wings were cooked less than 1 hour ago. Chicken wings temperature 123°F. Chicken wings on prep-table by fryer. Manager marked the correct time on the chicken wings bucket. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Plastic container without handle inside the rice bucket. Chef removed it. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles in dining room area. Ceiling tiles missing inside restroom. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the cutting board on the reach in cooler. Chef put it inside the sanitizer bucket. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand washing sink by triple sink. Manager refilled it. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cup without handle inside flour container. Manager removed it. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Bathroom ceiling in disrepair.

Basic - Food not stored at least 6 inches off of the floor. Bag with rice on the floor in dry storage room. Manager pick it up. Corrected On-Site

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. Poster was provided to operator

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. Form was provided to operator

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken held for more the 24/ hrs without date marked inside walk in cooler.

Basic - Bowl or other container with no handle used to dispense food. Plastic container inside the rice container. Advised manager she corrected it Corrected On-Site

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.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor not cleaned when the least amount of food is exposed. Grease by fryer.

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Inside rice bucket.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled