MARRIOTT FORT LAUDERDALE NORTH BLUEFIRE BAR AND GRILLE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in victory reach in almond milk (55F - Cold Holding); soy milk (55F - Cold Holding) per operator held out of temperature less than 1 hour. Operator voluntarily discarded. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris, mold-like substance or slime.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front of kitchen by coffee machine. Operator replaced Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed hotel pans stacked with moisture.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on six burners stove In-use utensil stored in standing water temperature 131F . Operator increased temperature. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Victory 2 door handles glass

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding unit sausage links (105F - Hot Holding); breakfast potatoes (105-110F - Hot Holding) per chef less than 4 hours. Chef increased temperature of unit Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed 8 quart plastic containers not properly air-dried on clean rack shelf.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80F on cook line. Chef discarded water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener sleeve holder soiled with grease, food debris, dirt, slime or dust.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line slice American cheese (58F - Cold Holding); slice provolone (58F - Cold Holding) in pan sitting on top of ice per operator out of temperature less than 2 hours. Operator voluntary discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp and pepper (47-48F - Cold Holding) on speed rack in walk-in cooler. Per manager not prep or prepared today. Item out of temperature unknown. Manager discarded. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed red potato (113-118F - Hot Holding) per manager held out of temperature less then 1 hour. Manager voluntarily discarded. Corrected On-Site

Intermediate - Spray bottle containing toxic degreaser substance not labeled.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 81F on cook line. Operator discarded water and brought to dis room. Corrected On-Site