Ancient food, Cuban bread and black beans trashed at a Miami Presidente

Food kept around weeks too long, food kept at temperatures that were wrong and numerous handwashing violations caused a Miami Presidente Supermarket to fail inspection last week.

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Florida Department of Agriculture and Consumer Services inspector Pedro Llanos cited the Liberty City Presidente at 621 NW 62nd St. for those and other problems during Tuesday’s visit to the grocery store.

The inspection’s never going to read well when it starts with “At 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.”

In the retail area, the “interior portion of ice machine was found with accumulation of black residue.”

The deli area had ham and pastrami turkey displayed in the reach-in cooler, some of which was date marked “July 22.” This inspection was Aug. 11. That’s 20 days, almost tripling the seven-day limit. Stop Sale.

“Employee restroom doors were not kept closed at the time of the inspection” in the retail area.

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In the kitchen, there was an “excessively scored cutting board on the prep table” that Inspector Llanos didn’t hit with a Stop Use Order, but allowed staff to wash, rinse and sanitize.

“Carbon-encrusted and burned on grease deposits were found on the exterior of multiple cooking pots and pans.”

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Water leaked from under the kitchen handwash sink pipes in the kitchen. The produce area’s handwash sink faucet was in “disrepair.”

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Someone working in the seafood area “did not wash hands after re-entering the processing area before donning gloves to begin work with food.”

Possibly the same person, “did not change gloves after coming from using the three-compartment sinks, re-entered the food service area and started serving with the same gloves.”

A kitchen area worker just “touched a cooked tamale store in a pot inside walk-in cooler” with unwashed hands.

Then again, the kitchen handwash sink was “blocked by shelving.”

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 “stored in large pots, not allowing for the cooling of the food to be accomplished.” Instead, they got hit with Stop Sales.

Also getting hit with Stop Sales were pulled pork sandwiches and Cuban bread. Sitting “in a container on top of a hot case” probably went a long way to measuring 60 to 71 degrees, instead of cooled to 41.

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