Tuesday, May 30, 2023

Inspector finds old food, dirty and shabby equipment at Milam Market in Miami

State inspectors visited Sunny Isles Beach’s Milam’s Market on Tuesday and were largely unsatisfied, according to an inspection report.

Milam’s inspection at 17100 Collins Avenue had a “mandated re-inspection” result, the lowest result for an inspection by the Florida Department of Agriculture.

Agriculture inspectors visit grocery stores, bakeries, food distributors, food storage facilities, and food processors. They can’t close a place, but they can enforce a no-food order and no-use equipment and areas. One of two things is enough for the management not to open the establishment.

Inspectors James Zheng and Pedro Llanos had to enforce a suspension of use order on Milam’s part.

This is what they found:

There was “old food residue” in the meat drying area.

The pan in the deli area had “char buildup” indicating it was time for new cookware.

The slicers that were first used at 7:50 a.m. were in use until 12:15 p.m. without being cleaned, washed, and sanitized, so Milam was 25 minutes behind on those tasks. They should be done at least every four hours.

In a refrigerator in the deli area, couscous salad was dated May 8, eight days before the inspection, but no one knew exactly when it had been opened. Bourbon Ham opened on May 5, 11 days before the inspection. Seven days is the shelf life limit before it has to be thrown away.

For other issues with the deli area fridge, the fridge door under the snack prep table was not working. The temperature inside was 51 degrees, apparently unable to keep food at or below 41 degrees. It was approved with a stop-use order.

In addition, the foods in that refrigerator—ham, roast beef, cheese, and turkey—were very hot when the inspector took their temperature. They were all scrapped.

A food worker returned from the cafeteria area to the preparation area without washing their hands.

In cafeterias and production areas, food workers “were not wearing effective child control systems when working with food.”

Cleaning cloths in the cafeteria area were not kept in sanitizing solution when not in use. A rag from the deli area was placed in a bucket, but the solution contained sanitizer measured at 0.0 parts per million.

Nation World News Desk
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