From fish heads to pigs legs, all kinds of flesh and fruits in the supermarket in Miami Gardens were sent to the garbage when state inspectors unleash Messon from orders for sale during this week.
Inspectors also found an inadequate hand washing, maintenance and cleanliness of the equipment at the Foodmarket Price Choice of 18351 NW 27th Ave. when they dropped until Wednesday.
This choice of price owned by J&J Family Food Corp. (President, secretary, cashier, director of Juan Diaz), also failed in a check in 2022, when mildew increased on food and equipment. A year ago, Hialeah Price Choice, owned by J Mary J Food Corp. (Juan Diaz, secretary, Osiris Diaz, President), was caught leaving pallets near the sidewalk, leaving no pests and leaving a common cleanliness behind him.
Here are some of what completed a 12 -page inspection report from the Ministry of Agriculture and Consumer Services of Florida Pedro Llanos and Kaitlyn Ford.
▪ “Many small, flying insects observed around the kitchen produce, meat, seafood, retail trade, receipt and disposal.” So, almost the whole store.
▪ Someone who works in the food service area “did not wash your hands before putting on gloves.”
▪ An employee of the kitchen area did not wash his hands when he returned to the kitchen from anywhere.
▪ The sinking of the handmade sink of the meat zone next to the sink with three compartments is obviously not in what the MTV generation called “heavy rotation”, seeing how it is “found with old debris for food food.”
▪ “Single gloves” were used to cut raw meat, process equipment and processing salt fish fillet (Bacalao). These are three applications. Stop selling the 50-pound Bacalao box and the equipment is cleaned.
(This will not be the last of the stop sales).
▪ A fish case was sitting inside a cooler, uncovered, although the store actually sells things like Saran Wrap.
▪ In the food service area, the meat mill was not washed, rinsed and disinfected at 1:30 in the morning, which should happen after every four hours of use.
▪ The kitchen sink was not only below the required 200 parts per million, it does not exist: zero parts per million.
▪ Near this triple sink there were “food buckets stored directly on the floor”.
▪ Carbon Accumulation Ohmodes kitchen pots and pans. The soil and the old food debris did the same with the lower shelves of the freezer.
▪ In the meat and seafood areas, the cooler’s air conditioner was “leaking over the table”. Obviously, this A/C version of the runny nose, distributed in the rear zone of the cooler cooling capacitor.
▪ The hot water heater in the kitchen was broken, but during the inspection.
▪ In the food service area, inspectors saw a “fucking board used to dispel espresso grinding, stored in a vessel used for common garbage.” Yes, this is a standard procedure for places in Miami-Dad, serving a cafe, and, yes, this is still a violation.
A series of stopping orders
Although it is a supermarket that a person can expect to sell a functional food thermometer, inspectors find that this choice at a price does not “do not have a thermometer for the probe for the evaluation, receipt and holding” of food.
So, after the inspectors began to stuff the food with their thermometers, the food parade to the garbage began.
▪ What was to be for packed, sliced watermelon that was on the shelves of production and raw pork ribs, cut the previous night: with measurement of or below 41 degrees.
▪ What was actually about the three watermelon trays and six pork ribs styrofoam trays: 54 degrees respectively and 44 to 46 degrees. Stop the sale and stop the sale.
▪ On the shelves of the production, where this watermelon had previously lived, another 52 packets of sliced and a piece of watermelon, honey dew and cantel were sitting 44 degrees to a ball, mushy 66 degrees. Basura.
▪ In the meat compartment, the cheerful flesh kept at the boat temperatures of 44 to 50 degrees, includes salami (stroke 1), bacon (stroke 2) and beef bolony (strike 3). Three up, three down, 26 packages broken with a stop sale.
▪ The inspectors were unleashed, clearing the storage block of hot counter, which contained chicken empanades, beef pasteli, potatoes stuffed with beef, yucca, beef, beef, packed pork roast and chicheron boards.
Everything had to be stored at or over 135 degrees. The Chicharons entered 81 degrees. Packaged pork roasted at 103 degrees and everything else at 116 to 117 degrees. Inspectors have allowed Chicharrones to be warmed up and stopped sales of the others.
▪ The marine display counter showed COD, Conch, Corvina, Grouper and ice shrimp. There was to be more ice or a chow ice. Temperatures from 46 to 55 degrees have stated that seafood were sitting on insufficient ice. Thus, the garbage won the fish smell of stop sales of four seafood trays.
▪ A 2.5-pound bucket with marinated chicken legs in the kitchen appeared at 53 degrees. But far more viable in the kitchen was a “container, storing trip and pork legs”.
Whether the legs of the fries and the pigs sat in green juice, they thaw at room temperature, measure 73 degrees, a temperature that can turn pork into stars carried with nutritional diseases capable of blowing your insides.
▪ The dry used to fry the raw fish has not been used since the previous day and was not sifted every four hours, nor was it in the refrigerator. These disadvantages led to the stopping of the sale of a 4-inch deep, 12-inch from a 10-inch pan with a pan.
▪ “A flying insect observed on the Grouper fish heads on the counter on the display.” Stop the sale of two fish heads.