Miami Grill

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler Raw bacon over bread Walk in cooler Raw bacon over juices Operator stored properly **Corrected On-Site**

Basic - Food stored on floor. Walk in cooler Milk on the floor. Operator stored properly **Corrected On-Site**

Employee Health Policies Present

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Potentially Hazardous Food Held at Proper Temperature

Toilet Rooms Maintained

Lighting Adequate; Required Shields in Place

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....rice 54, marinara sauce 54, tuna salad 57, cheese 54, coleslaw 52, cut lettuce 52, mixed salad 53, feta cheese 54, raw ham burger 54, turkey 53, chili 51 , milk 54 , tzatziki sauce 54 in walk in cooler and cut lettuce 54, turkey 55, cut tomatoes 54 tzatziki sauce 57 in flip top reach in cooler at kitchen. Food was not portion or prep today, food being held more than 4 hours . Stop sale issue. **Warning** - From follow-up inspection 2023-12-07: Single Package tzatziki sauce 66°, open tzatziki sauce 55°, turkey 54° , cheese 55° in flip top reach in cooler . Food not prep or portion today . Per operator food being held less than 4 hours. Operator removed food another acceptable cooler. **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gyro meat (94°F - Hot Holding) Observed gyro cone (approximately 2/3 used) being held on rotisserie without consistent heat. Advised operator to either slice and hold hot or keep applying consistent heat. **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with build up of grease like substance and metal shavings. Operator states they no longer use it. Operator cleaned and sanitized. **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. Multiple containers in the walk-in cooler with no date marks.

Basic - Equipment in poor repair. Observed primary low boy cooler not working. Operator is using ice bins to hold product. Per operator, repair tech due today.

Basic - No conspicuously located ambient air temperature thermometer in holding unit ( Walk-in cooler)