SOLE MIAMI / BALEEN KITCHEN

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located in bar area. Chef discarded water. Corrected On-Site

High Priority - Observed fresh garlic and oil mix held at 71F - Cold Holding. Fresh garlic and oil mix was located on prep table in pizza station. Advised that for cold holding food shall be maintained at 41 degrees Fahrenheit or less. Manager moved to near by reach in cooler.

Basic - Equipment in poor repair. Observed white chest reach in freezer located in bar gaskets torn.

Basic - Food storage container/container lid cracked or broken.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to stove with temperature of 84°F.

Basic - Observed Cardboard used to line a plastic container of whole vegetables/ fruit and bread.

Basic - Observed Water draining onto floor surface for refrigeration unit in walk in cooler. No food stored in location.

Basic - Observed cases of food stored on floor in walk in cooler/ freezer.

Basic - Observed ice bucket cracked and broken.

High Priority - Observed raw salmon not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Chef advised that fish was vacuumed packaged this morning about 30 mins before inspection. Also stated that fish is held for less than 48 hours for quality and inventory purposes. Chef instructed employee to remove fish from packaging. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef being stored directly over cooked chicken in walk in cooler. Chef rearranged. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter stored on bar counter at 58F - Cold Holding. As per Chef butter had only been out for about 1 hour. Chef moved to reach in cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Chef added. Corrected On-Site

Intermediate - Observed establishment offering poached eggs. raw salmon and raw tuna. However menu does not identify that items contain raw or undercooked animal foods covered by the consumer advisory.

Basic - Food stored on floor. Observed various cases of food being stored on floor in walk in freezer. Chef instructed employee to move to shelf. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Located in bar area and kitchen area. Chef added. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - No soap provided at handwash sink. Chef added. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef being stored on top of cooked chicken. Located in walk in cooler. Manager rearranged. Corrected On-Site

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. Discussed and emailed form to operator. Corrective Action Taken

Basic - Food stored on floor. Observed various cases of food being stored on floor in walk in freezer. Manager moved to shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed. Corrected On-Site

Basic - Clean pots and pans not stored inverted or in a protected manner. Manager inverted. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Wiping cloth sanitizing solution stored on the floor. Located in bar area. Bartender sanitizer bucket moved to shelf Corrected On-Site

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Located in kitchen area. Chef called maintenance and they began to reinstall at time of inspection. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering smoked salmon, eggs Benedict ceviche and Spicy tuna but menu does not identify that items are raw or undercooked animal foods covered by the consumer advisory.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents soiled with accumulated dust. Located in kitchen area.

Basic - Commercially processed reduced oxygen packaged mahi 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 - Food stored on floor. Observed case of oil being stored on floor in kitchen area and several cases of food being stored on floor in walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between prep table and cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 98°F and located in front of flat grill.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Chef added. 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 beef being stored on top of raw mahi. Manager rearranged. Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

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

Basic - Carbon dioxide/helium tanks not adequately secured. Located in bar area. Manager added chain. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged mahi 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 - Equipment in poor repair. Observed reach in cooler gaskets torn. Located in front of stove.

Basic - Food stored on floor. Observed case of soda being stored on floor in bar area. Manager moved to shelf. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Located in front of flat grill.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket being stored on top of kitchen prep table. Manager removed. 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 chicken being stored on top of raw shrimp. Chef rearranged. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed about 6 employees engaging in food preparation and no certified manager present.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Floor area(s) covered with standing water. Located in kitchen area.

Basic - Food not stored at least 6 inches off of the floor. Observed various cases of sodas being stored on floor in bar area. Manager moved to shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 81°F. Chef discarded. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. Corrected On-Site

Basic - Reach-in freezer interior have accumulation of soil residues.

Basic - Standing water in bottom of reach-in-cooler. Located in front of fryer.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing at room temperature and raw calamari thawing in standing water. Chef moved to reach in cooler. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Located under 3 compartment sink. Chef moved to shelf. Corrected On-Site