WESTIN BEACH RESORT FORT LAUDERDALE (THE) EMPLOYEE DINING

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Buffet - cut melon (46-53F). Per operator item prepared almost 5 hours ago. See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Buffet - cut melon (46-53F). Per operator item prepared almost 5 hours ago. See stop sale.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. By buffet line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in - cheese (48F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in - cheese (48F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided Time as a Public Health Control form to operator and reviewed. Operator filled out Time as a Public Health Control form during inspection. Corrected On-Site

Basic - Water draining onto floor surface. Under hand sink by buffet line.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. 134738 exp 8-12-2022; 134739 exp 8-12-2022; 134740 exp 8-12-2022

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Holding unit - pork (115-118F - Hot Holding). Per operator hot holding for less than an hour. Operator placed back in oven to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fountain soda nozzles. Operator cleaned during inspection. Corrected On-Site

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Open top - tuna (50°F); shredded cheese (50°F). Per operator items were placed in unit approximately two hours ago. Operator placed all TCS items in ice bath to quick chill. Corrective Action Taken