HYATT HOUSE FORT LAUDERDALE AIRPORT AND CRUISE PORT

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After 3rd. Attempt, Dishwasher (Chlorine 00ppm). Warning - From follow-up inspection 2025-10-16: Machine is not been use at the time of inspection, manager order parts, three compartments sink has been set up . Time Extended

Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dishwasher machine. Warning - From follow-up inspection 2025-10-16: Dishwasher machine is out of order. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test papers. Warning - From follow-up inspection 2025-10-16: Observed same Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After 3rd. Attempt, Dishwasher (Chlorine 00ppm). Warning

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dishwasher machine. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test papers. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line, employee provided. Corrected On-Site Repeat Violation Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Cleaning equipment storage rack- Silver ware no inverted, employee inverted. Corrected On-Site Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizing at 0ppm chlorine. Operator had detergent set up rather than sanitizer solution when empty container was switch earlier. Establishment will be using 3 compartment sink to sanitize dishes until equipment is repaired. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy cooler in kitchen, milk 45F (cold holding ) less than 2 hours ago. Operator moved to another reach in cooler to quick chill. Corrective Action Taken Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedure Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided Corrected On-Site Warning

Basic - No Heimlich maneuver/choking sign posted. Emailed poster Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink at 0ppm quaternary. Operator added sanitizer to the proper 200ppm quaternary. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In VICTORY (Double Door)Fruit salad 46F-48F cold holding; Liquid eggs 47F cold holding. Per operator all items in unit more than 24hrs. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In VICTORY (Double Door)Fruit salad 46F-48F cold holding; Liquid eggs 47F cold holding. Per operator all items in unit more than 24hrs. See stop sale. Warning

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine final rinse temperature not 180F. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelf in dry store room area, next to various food items. Warning

Basic - Food stored on floor. Box of oranges on floor in dry store room. Operator placed box of oranges on shelf. Corrected On-Site Warning