Tinta Y Cafe Miami Shores

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In back prep and dish areas.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage in dish area.

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 top of prep cooler across from cook line. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in back prep area and next to cook line. **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Observed container of salt not labeled at front counter.

High Priority - Container of medicine improperly stored. Observed container of icy hot stored over prep cooler in back prep area.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee grab trash can and continue to prep food without changing gloves and washing hands.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored inside dirty water at cook line.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining containers of basil and cilantro next to steam table.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (67F - Cold Holding) inside reach in cooler across from cook line. Operator adding product to TPHC form. **Corrective Action Taken**

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) in kitchen area. Operator remade bucket for final concentration Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tuna salad not date marked stored inside reach in cooler at front counter. As per operator product was prepared 4 days prior to inspection. Operator labeled product. **Corrected On-Site**