Miami's Cafe Tv Inc Degrades its Sanitary Rating

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Critical - Observed food stored on floor. BACK ROOM

Critical - Observed uncovered food in holding unit/dry storage area.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.

Observed employee with no hair restraint.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Observed build-up of grease on nonfood-contact surface. (HOOD IN COOKING AREA)

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Observed single-service articles stored without protection from contamination. FRONT CABINET

Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. FRONT SINK

Critical - Observed objectionable odors in bathroom. MEN'S

Critical - Establishment operating without a current Hotel and Restaurant license. APPLIED FOR.

Critical - Working containers of food removed from original container not identified by common name.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.

Observed wall soiled with accumulated food debris.

Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over milk

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Hot water not provided/shut off at employee hand wash sink. kitchen and bathroom

Critical - Handwash sink not accessible for employee use at all times.

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.

No copy of latest inspection report.

Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.deli meats

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.deli meats

Critical - Observed raw animal food stored over cooked food.walkin Corrected On Site.

Observed nonfood-contact equipment in poor repair. dishmachine

Critical - Hot water not provided/shut off at employee hand wash sink. water heater turned off while broken dishmachine is fixed

Critical - Hand wash sink lacking proper hand drying provisions.kitchen

Observed food debris accumulated on kitchen floor. dry storage

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro