Miranda Market Inc Improves its Sanitary Rating
914 E 25th St
Hialeah, FL 33013
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No Violations Were Observed
Critical - Required consumer advisory for raw/undercooked animal food not provided.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Observed raw animal food stored over cooked food.
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.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed interior of microwave soiled.
Observed utensils stored in crevices between equipment.
Critical - Observed handwash sink used for purposes other than handwashing.
Critical - Hand wash sink lacking proper hand drying provisions.
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
Critical - Required consumer advisory for raw/undercooked animal food not provided.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Working containers of food removed from original container not identified by common name.
Critical - No conspicuously located thermometer in holding unit.
Critical - Probe-type thermometer not used to ensure proper food temperatures.
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 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.
Critical - Observed encrusted, soiled material on slicer.
Critical - Hand wash sink lacking proper hand drying provisions.
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
Critical - Required consumer advisory for raw/undercooked animal food not provided.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - No conspicuously located thermometer in holding unit.
Critical - Probe-type thermometer not used to ensure proper food temperatures.
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 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 - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed encrusted, soiled material on slicer.
Critical - Observed handwash sink used for purposes other than handwashing.
Critical - Covered waste receptacle not provided in women's bathroom.
Critical - No handwashing sign provided at a handsink used by food employees.
Critical - Hand wash sink lacking proper hand drying provisions.
Critical - Handwashing cleanser lacking at handwashing lavatory.
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