LA BRASA NORTH MIAMI

High Priority - Container of medicine improperly stored. Observed bag of cough drops stored on shelf next to walk in cooler.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored inside dirty water at cook line.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw steak inside grill drawers at cook line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked steak (94F - Hot Holding) at prep table across from cook line, as per operator for one hour. Repeat Violation

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored inside hand sink in back prep area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty at cook line.

Basic - Drain cover(s) missing. Observed drain cover missing at drain in front of triple sink.

Basic - Food stored on floor. Observed container of soup stored on floor inside walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across cook line.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) at cook line, advised operator to add more bleach.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice (60F - Cold Holding) stored in the reach in cooler under the stove for less than 2 hours, as per operator. Operator placed item in the reach in freezer to rapid cool. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (103F - Hot Holding); black beans (98F - Hot Holding) stored in the kitchen steam table for less than 3 hours, as per operator. Operator added more water to steam table. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 100+ppm) stored at the front counter, operator remade Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Claudio, Sol and Darinel with expired certificate.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler in the cook line with ambient temperature of 57F. Items are under ice until the technician comes back.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers with accumulated dust in the walk in cooler.

Basic - Observed old labels stuck to food containers after cleaning in the drying racks. Operator removed. Corrected On-Site

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed white rice (58F - Cooling); whole chicken (50F - Cooling) stored in the walk in cooler overnight. Stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed white rice (58F - Cooling); whole chicken (50F - Cooling) stored in the walk in cooler overnight. Stop sale.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quar

Basic - Bowl or other container with no handle used to dispense food. Observed foam cup used as a scoop in the white rice with no handle. Operator removed and brought a new scoop with handle. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in freezer with torn gaskets.

Basic - Ripped/worn tin foil used as shelf cover. Observed multiple Tin foil torn on the shelves in the back prep area.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the bottom of the kitchen reach in cooler.

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm) not dispensing sanitizer properly. 3 compartment sink is prepped. Warning - From follow-up inspection 2024-09-10: Observed Dishwasher (Chlorine 0ppm) not dispensing sanitizer properly. 3 compartment sink is prepped Three Sink (Quaternary 200ppm). Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed storage racks rusted by the warewashing area. Warning - From follow-up inspection 2024-09-10: Observed storage racks rusted by the warewashing area. Time Extended

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed hand soap dispenser in disrepair at the handwashing sink in the first kitchen cookline.

Basic - Food stored on floor. Observed churros stored on the floor in the walk in freezer. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives in between a prep table and reach in cooler in the kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves rusted on top of the 3 components sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator stored properly. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 10/01/23. 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. Discussed with the operator and provided the handout with the clean up plan. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed eating eating a sandwich by the prep table in front of the cookline.

Basic - Food not stored at least 6 inches off of the floor. Kitchen, container with sauces stored on the floor. walk in freezer: cases of fries and sweet plantains stored on the floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between the prep table and reach in cooler in front of the cookline. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. By the cookline, prep area, and ware wash area. Discussed with the operator, and provided the handwashing sign. Corrective Action Taken