DOUBLETREE HOLLYWOOD PORT SOUTH

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs then handled clean plate without first washing hands. Reviewed proper hand washing procedures. Employee washed hands Corrected On-Site

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. Salad station flip top cooler turkey slices (46-47F - Cold Holding). Per,operator turkey cold holding in unit over night. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station flip top cooler turkey slices (46-47F - Cold Holding). Per,operator turkey cold holding in unit over night. See stop sale

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at right side of ice bin

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at front line heavily grooved

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on food rack.operator removed jacket Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed at front line flip top cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on prep table, next steamer. Employee removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch, after instructed, employee removed. Corrected On-Site

Basic - Food stored on floor. Inside walk in freezer- one box of shrimps, employee placed on shelf. Corrected On-Site

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

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in kitchen contains light food debris

Intermediate - Handwash sink used for purposes other than handwashing. Observer container in handwashing sink at back kitchen area. Operator moved. Corrected On-Site Repeat Violation

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at bar area. 70F. Operator removed water. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket. Operator hung mop. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses at cook-line. Operator paced in sanitizer solution. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher observed to handle clean dishes from machine without first washing hands and changing gloves. Reviewed proper procedures with kitchen manager and employee washed hands and put on new gloves. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bar handsink used as dump sink evidenced by dirty strainer pan on top of sink. Employee removed pan and cleaned sink. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in clean standing water by prep sink on cook line. Employee dumped water and replaced utensils. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old Date labels on clean plastic containers on shelf above dish machine drainboard.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cook line changed gloves without washing hands first. Reviewed proper hand wash procedures and employee washed hands. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed during inspection. Trace number 23080246 Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Kitchen lowboy drawers, container of raw mahi above commercial packs of mac and cheese. Employee moved mac and cheese to top drawer for proper separation. Corrected On-Site

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. Bulletin provided to be posted. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holder at open end of bar has mold like build up. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Bulletin provided to manager. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils and a knife in standing water at bar. Employee dumped water and sent utensils to be washed. Corrected On-Site

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while preparing food on front prep line. Warning - From follow-up inspection 2022-03-16: Observed same. Time Extended

High Priority - 1.) Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream (54-55°F - Cold Holding) at 12:20pm. Per operator, prepped yesterday. ; butter balls (54°F - Cold Holding) at 12:25pm. Per operator, held in unit overnight and not moved. Observed ambient temperature of unit at 53°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F and below. 2.) Food with mold-like growth. Observed container of sour cream inside 4 door Traulsen reach in. See stop sale.

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. Observed at bar dish machine, chlorine sanitizer at 0ppm. Observed empty sanitizer container. Operator stated will run through high temp machine until supplies delivered. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream (54-55°F - Cold Holding) at 12:20pm. Per operator, prepped yesterday. ; butter balls (54°F - Cold Holding) at 12:25pm. Per operator, held in unit overnight and not moved. Observed ambient temperature of unit at 53°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F and below. See Stop Sale.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of sanitizer solution not labeled at bar area and lower shelving unit in kitchen.Operator labeled. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed 2 small carbon tanks not secured where soda syrups dispenser located in kitchen.

Basic - Ceiling tile missing. Observed in rear kitchen area near oven across from walk in coolers.

Basic - Faucet/handle in disrepair at hand hand sink across from expo line. Observed cold water handle not operable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood/ hood filter soiled at cook line.