SONESTA FORT LAUDERDALE - BANQUET KITCHEN

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On main prep table. Operator removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. 1. Under shelving in dry storage room - operator cleaned during inspection. 2. Employee dining - under and around fountain drink dispensers/bag in box area. 3. Employee dining - under and around vending machine.

Basic - Time/temperature control for safety food thawed in an improper manner. Tube of beef thawing in dry prep sink. Operator turned on cold water to continue thawing. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep table - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 200ppm. Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In walk in freezer, operator was vacuuming sealing fish without an ROP. Operator stated they only vacuum seal fish for short term storage. Held on vacuum package for three days as per operator. Operator stated they are no longer vacuum sealing fish in establishment. Operator discarded fish

Intermediate - Handwash sink not operational at Cookline. Operator made adjustments and sink is operational. Corrected On-Site

Basic - Carbon dioxide tanks in employee dining not adequately secured.

Basic - Hole in or other damage to wall - under hand sink by dish machine.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - main - deli turkey (43-45F); butter (43-44F); sour cream (43-45F). No items prepped or portioned today. Per operator, service technician just left. Advised operator to move all TCS items to second walk in to quick chill. Corrective Action Taken Warning - From follow-up inspection 2024-05-17: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - main - cut roast beef 39F, chorizo 40F, sour cream 47-48, butter 48F, liquid egg whites 48F, butter chips 47-48F, milk 48F. Per operator all items held in unit overnight. No items prepped or portioned today. See stop sale. Admin Complaint

High Priority - Dented cans Mandatin oranges present. See stop sale.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - Raw ground beef store over raw whole pork. Operator stored all items properly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in #2 - babaganoush - prepared onsite - date marked 2-6-2024. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in #2 - babaganoush - prepared onsite - date marked 2-6-2024. See stop sale.

High Priority - Dented can present. 1 - #10 can Chili Con Carne. See stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. At entrance by triple sink. Operator replaced. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee personal item stored above single-service items. Operator removed. Corrected On-Site

Basic - Ice buildup in walk-in freezer - around door.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-22 Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw burger in walk in cooler. Operator reorganized Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink on cook line. Operator refilled Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler #1 - cooked ham (46F); milk (46°F); mozzarella (55°F); shredded cheese (48°F); Swiss cheese slices (48°F). Per operator items were held in unit overnight. Advised operator to refrain from using unit until such time all TCS foods are maintained at 41F and below. See stop sale. Warning - From follow-up inspection 2021-12-09: Walk in cooler #1 - milk 43F. Per operator item was just received. Advised operator to refrain from using unit until such time all TCS foods are maintained at 41F and below. Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2021-12-09: Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cookline hand sink. Warning - From follow-up inspection 2021-07-16: Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cookline hand sink. Warning Per operator, a part is on order. Time Extended