HOTEL COLONNADE CORAL GABLES

Intermediate - Handwash sink not accessible for employee use at all times. Observed at kitchen.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cook line changed tasks and put gloves but not hand washing.

Basic - At walk in cooler vents with dust, or mold-like substance.

Basic - Clean utensils stored between equipment and wall. Observed spatula between wall and three compartment sink. Employee removed the item. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor. Observed at walk in cooler and walk in freezer some food items in box stored on floor.

Basic - Ceiling tile missing. Observed At dry storage area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at several preparation tables at kitchen line.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice scoop handle in contact with ice. Staff removed the scoop from the ice. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer buckets at 0ppm, staff provided new solution retested 400ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinated chicken 46°F, beef 46°, tuna 46°F, pasta 46°F. According to the cook the food was brought around 8:30 from Walk in cooler. Chief Engineer adjusted thermostat. Corrective Action Taken

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Corrective Action Taken

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. Provided to the chef while conducting the inspection.

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. Provided to the chef while conducting the inspection.

Basic - Clean utensils stored between equipment and wall. Spatula at three compartment sink. Manager removed it. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under steamer/oven front of walk in cooler.

Basic - vents soiled with moderate dust, or mold-like substance at walk in cooler at front kitchen.

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. Provided to manager.. Corrected On-Site

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. Provided to manager. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Filters for hood soiled.

Basic - Cloth used as a food-contact surface. Observed cloth to hold raw shell eggs at reach in cooler in cook line.

Basic - Cutting board has cut marks and is no longer cleanable.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler at front in cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.