Pura Vida Miami

High Priority – – Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table – no complete physical barrier between top and bottom

Raw smoked salmon stored over vegetables in left cookline flip top. n- Raw animal food stored over/not properly separated from ready-to-eat food

Raw turkey bacon stored over cooked quinoa in right cookline flip top

Operator stored all items properly. Corrected On-Site

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Cookline – right flip top – quinoa – cooling for 2 hours at 9:40am (46-50F – Cooling) at 10:15am 49-52F. At this rate, proper cooling will not occur. Operator moved item to freezer to quick chill. Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Front counter – ice bath – milk (50F). Per operator less than an hour. Operator moved to reach in to quick chill. Corrected On-Site Repeat Violation Admin Complaint

Intermediate – Misrepresentation of a fruit or fruit juice

Catering menu states, "Fresh Squeezed" orange juice. Product is received through their purveyor. Admin Complaint

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

One employee without food handler/CFM training. Operator had employee fill out Food Employee Reporting Agreement during inspection. Corrected On-Site