THE HEALTHY KITCHEN MIAMI

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

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

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

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 - 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.

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

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

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

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

High Priority - Container of medicine improperly stored. Observed bottles of vitamins stored on shelf above prep table in prep area.

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 broccoli (45F - Cooling) inside walk in cooler, as per operator product was prepared 1 day prior to inspection. 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked broccoli (45F - Cooling) inside walk in cooler, as per operator product was prepared 1 day prior to inspection.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw bacon stored over unwashed cabbage inside walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over mozzarella cheese inside walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw steaks on speed rack inside walk in cooler. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink faucet.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in dish area.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of sugar and quinoa in kitchen area.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed some ceiling tiles nonabsorbent in kitchen and dish areas.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent dusty in dish area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup stored on top of prep table near microwave.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on shelf above prep table in kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw salmon thawing a room temperature in kitchen on speed rack.

Basic - Uncleanable knife block in use to store knives. Observed knives stored inside wooden knife block in prep area. Repeat Violation

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

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 rice (46F - Cooling) inside walk in cooler, as per operator was made previous day.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground turkey stored over raw beef inside reach in cooler in kitchen. Operator removed ground turkey. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (46F - Cooling) inside walk in cooler, as per operator was made previous day.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lasagna stored inside walk in cooler without date mark, as per operator was made previous day.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled next to cook line. Repeat Violation

Basic - Equipment in poor repair. Observed gasket torn at walk in cooler door. Repeat Violation

Basic - Food stored on floor. Observed crate of corn stored on floor inside walk in freezer. Operator properly stored corn. Corrected On-Site Repeat Violation

Basic - Uncleanable knife block in use to store knives. Observed knives stored inside wooden knife block in prep area. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelf inside walk in cooler rusted.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over washed cabbage. Operator relocated products Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw salmon stored under raw ground beef inside walk in cooler on speed rack. Operator relocated products. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on top of prep table with spices

Basic - Equipment in poor repair. Observed gasket torn at walk in cooler

Basic - Food stored on floor. Observed case of oil stored on floor in dry storage area

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 89F on stove top

Basic - Insect control device installed over food preparation area. Observed bug zapper installed over knife magnet with clean knives on wall near dish area

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sinks in men and women bathrooms

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils stored upright next to cook line

Basic - Uncleanable knife block in use to store knives. Observed knives stored inside wooden knife block in prep area.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed two propane tanks stored inside establishment.