The inspection\u2019s never going to read well when it starts with \u201cAt least one Priority violation was observed during the inspection; the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program; and the person in charge is unable to respond correctly to food safety questions relevant to the operation.\u201d<\/p>\n
In the retail area, the \u201cinterior portion of ice machine was found with accumulation of black residue.\u201d<\/p>\n
The deli area had ham and pastrami turkey displayed in the reach-in cooler, some of which was date marked \u201cJuly 22.\u201d This inspection was Aug. 11. That\u2019s 20 days, almost tripling the seven-day limit. Stop Sale.<\/p>\n
\u201cEmployee restroom doors were not kept closed at the time of the inspection\u201d in the retail area.<\/p>\n
READ MORE: Miami-Dade stores sold both of Friday\u2019s major money lottery draw winners<\/a><\/p>\n In the kitchen, there was an \u201cexcessively scored cutting board on the prep table\u201d that Inspector Llanos didn\u2019t hit with a Stop Use Order, but allowed staff to wash, rinse and sanitize.<\/p>\n \u201cCarbon-encrusted and burned on grease deposits were found on the exterior of multiple cooking pots and pans.\u201d<\/p>\n Water leaked from under the kitchen handwash sink pipes in the kitchen. The produce area\u2019s handwash sink faucet was in \u201cdisrepair.\u201d<\/p>\n READ MORE: Roaches on scallops. Airport rodents. Miami area\u2019s worst restaurant inspections<\/a><\/p>\n Someone working in the seafood area \u201cdid not wash hands after re-entering the processing area before donning gloves to begin work with food.\u201d<\/p>\n Possibly the same person, \u201cdid not change gloves after coming from using the three-compartment sinks, re-entered the food service area and started serving with the same gloves.\u201d<\/p>\n A kitchen area worker just \u201ctouched a cooked tamale store in a pot inside walk-in cooler\u201d with unwashed hands.<\/p>\n Then again, the kitchen handwash sink was \u201cblocked by shelving.\u201d<\/p>\n A pot of black beans and a pot of tamales made the previous day still measured 47 to 50 degrees despite spending the night in the walk-in cooler. They needed to be at 41 degrees and might have been if not \u201cstored in large pots, not allowing for the cooling of the food to be accomplished.\u201d Instead, they got hit with Stop Sales.<\/p>\n Also getting hit with Stop Sales were pulled pork sandwiches and Cuban bread. Sitting \u201cin a container on top of a hot case\u201d probably went a long way to measuring 60 to 71 degrees, instead of cooled to 41.<\/p>\n Presidente Supermarket, 621 NW 62nd St., Miami DAVID J. NEAL dneal@miamiherald.com <\/p>\n