AROMAS DEL PERU OF CORAL GABLES

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen employees.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchens employees .

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 - Food thermometer(s) not calibrated according to manufacturer's specifications. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed kitchen can opener with heavy food debris.

Intermediate - No probe thermometer provided to measure temperature of food products.

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. Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Can opener blade not kept sharp - observed metal shavings.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Soiled dry wiping cloth in use.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler raw shell eggs next to onions. Chef removed onions. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By kitchen entrance.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Ice scoop handle in contact with ice. Front counter.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives at front counter.

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.