LOS MEJORES TAMALES DE MIAMI

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 - Handwash sink used for purposes other than handwashing. Observed kitchen pots and pans inside employee hand washing sink.

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

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones on top of food preparation table kitchen area.

Basic - Floor soiled/has accumulation of debris. Observed debris and grease underneath all kitchen equipment stove top deep fryer and ovens.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed old food debris inside kitchen oven.

Basic - Soiled dry wiping cloth in use.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind three compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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

Intermediate - No soap provided at handwash sink, located at preparation area. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling tile missing. By the cooking line

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the kitchen areas.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 98F, located at cooking line.

Basic - In-use wet wiping cloth/towel used under cutting board, located at preparation area.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed one door standing reach in cooler interior soiled, located at kitchen area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at preparation area. Operator provided a new paper towel roll. Corrected On-Site

Intermediate - No soap provided at handwash sink, located at preparation area.

Basic - Ceiling tile missing, throughout the kitchen areas. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. Observed walk in freezer floor soiled.

Basic - Food stored on floor. Observed plastic containers with corn tamales stored on the floor inside the walk in freezer. Operator removed item and placed it correctly. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Interior of microwave has accumulation of black substance/grease/food debris, located at preparation area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed standing freezer gaskets soiled, located at back kitchen.

Basic - Reach-in cooler interior have accumulation of soil residues, located at front counter.

Intermediate - - From initial inspection : 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. Repeat Violation Warning - From follow-up inspection 2024-05-31: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Kitchen area. Warning - From follow-up inspection 2024-05-31: Time Extended

Basic - - From initial inspection : Basic - Floor cracked in disrepair. Kitchen area repair where needed. Warning - From follow-up inspection 2024-05-31: Time Extended

High Priority - Metal stem-type thermometer soiled.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored on top of preparation table, for less than 4 hours as per operator, operator placed inside reach in cooler during inspection. 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 cooked pork (110°F - Hot Holding)inside steam table for less than 4 hours as per operator. Operator placed inside the oven to be reheat at 165°F or above. Corrective Action Taken

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed natural melon packaged in half of gallons without warning label.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper was replaced on paper device. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in kitchen area.

Basic - Floor area(s) covered with standing water. Kitchen area.

Basic - Floors not maintained smooth and durable. Walk in freezer floor.

High Priority - Nonfood-grade bags used in direct contact with food. Observed beef,pork stored inside thank you bags.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork (122°F - Hot Holding); cooked chicken (104°F - Hot Holding); located inside steam table, for less than 4 hours as per operator. Operator reheated at 165°F. Corrected On-Site Repeat Violation

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 - Handwash sink used for purposes other than handwashing. Observed dirty dishes inside hand wash sink located in the front line.

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Melon juice, mango juice.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the hand wash sink located in the front line.

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.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple hole in the ceiling located in the kitchen.

Basic - Hole in or other damage to wall. Observed hole on the wall behind the hand wash sink.

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

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine rest kit. Warning - From follow-up inspection 2022-12-07: Still observed Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2022-12-07: Still observed Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-12-07: Still observed Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed inside walk-in cooler: cooked pork (51°F - Cooling); roast pork (48°F - Cooling). As per operator pork was cooked the day before and stored inside the walk-in cooler overnight. Repeat Violation

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 inside walk-in cooler: cooked pork (51°F - Cooling); roast pork (48°F - Cooling). As per operator pork was cooked the day before and stored inside the walk-in cooler overnight. Repeat Violation

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole in the ceiling located at the front counter area next to the bathroom. Repeat Violation

Basic - Hole in or other damage to wall. Observed a hole in the wall underneath the mop sink located at the back of the establishment. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer. Repeat Violation

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked brisket (69°F - Cooling). As per operator brisket was cooked the day before and stored inside the reach-in cooler overnight.

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 cooked brisket (69°F - Cooling). As per operator brisket was cooked the day before and stored inside the reach-in cooler overnight.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed a non-food grade container being used to dispense ice at the ice machine located at the back of the establishment next to the back door.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked corn tamales. Operator stored raw fish properly during the time of the inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk desserts (49°F - Cold Holding) at the front counter display case. As per operator less than 4 hours. Operator placed the desserts on an ice bath. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork belly (119-165°F - Reheated). As per operator less than 4 hours. Operator reheated during the time of the inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a spray container of universal gas lighter stored on a shelf over food preparation area. Operator properly stored during the time of the inspection. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Discussed and emailed handout to the operator for the big 6 foodborne illness. Corrected On-Site

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

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided through email to operator. Operator posted conspicuously during the time of the inspection. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole on the ceiling at the front counter preparation area; hole on the ceiling above ice machine located next to the back door.

Basic - Cutting board has cut marks and is no longer cleanable. Located in kitchen preparation area. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Operator coached employee. Employee stated to wear hairnet during the time of the inspection. Corrected On-Site

Basic - Hole in or other damage to wall. Observed a hole on the wall underneath the mop sink located at the back of the establishment. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a kitchen spoon stored inside of a container of water at 105°F temperature. Operator discarded water during the time of the inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Located at the employee bathroom at the back preparation area next to the walk-in cooler. Provided it to operator at the time of the inspection through email. Operator posted the hand washing sign during the time of the inspection. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Observed a container of salt without label in food preparation area in side the kitchen. Operator properly labeled during the time of the inspection. Corrected On-Site