ALOFT DORAL BREAKFAST BAR

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. observed hot sanitizer dishwasher manad not test thermometer available. Repeat Violation

Basic - Food stored on floor. Observed pack of avocado case stored on walk-in in freezer floor, staff relocated it to the racks. also plastic cooking Oil container stored in kitchen floor. Corrected On-Site

High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Observed temperature sanitizer dishwasher machine 114°F at rinse sanitizing stage, instructed manager to use the other machine until the unit is properly working. Corrective Action Taken

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

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed auxiliary cut boards with marks not longer cleanable.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking open container at kitchen table.

Basic - Floor soiled/has accumulation of debris. Observed behind oven by ice machine.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind oven area.

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

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed temperature sanitizer dishwashing machine and not available measuring device at bar kitchen area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vent dusted/soiled over three compartment sink area at main kitchen.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cooking and serving utensils stored not inverted at kitchen bar area.

Basic - Food stored on floor. Observed margarita mix stored on the floor at walk-in cooler. Staff moved container to rack. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at walking freezer entrance side and, reach in freezer bar area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in rear of bar area kitchen reach in cooler, raw beef stored over containers of ready to eat sauces.

Basic - Ceiling tile missing. Observed above walk in freezer. Maintenance began to replace tiles during inspection. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed above walk in freezer. Maintenance began to replace tiles during inspection. Corrective Action Taken

Basic - Open dumpster lid.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at breakfast area kitchen. Operator hung to dry properly. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. At the time of the inspection observed parsley cover with paper towel in the reach in cooler by the bar area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the time of the inspection observed cream cheese at 54F and butter at 58F all cold holding, located at front coolers near front desk. As per employee items are left in reach in cooler overnight for more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed cream cheese at 54F and butter at 58F all cold holding, located at front coolers near front desk. As per employee, items are left in reach in cooler overnight for more than 4 hours.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Located by the bar area.

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. At the time of the inspection observed employees reporting agreement posted in the kitchen but it was not signed. Employee signed the report. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. At the time of the inspection observed tanks not secured located near the walk in freezer.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on air vent above 3 compartment sink at kitchen area.

Basic - Covered waste receptacle not provided in women's bathroom used by food employees.

Basic - Current Hotel and Restaurant license not displayed at kitchen area at time of inspection.

Basic - Equipment in poor repair. Observed gasket in reach in cooler in disrepair located at the front area near front desk.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At the time of the inspection observed interior of oven soiled located in the kitchen behind the bar area.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At the of the inspection observed ham sandwiches, tuna salads, yogurt parfaits and mix fruits missing the name and address of the establishment located inside grab-n-go coolers near front desk.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the time of the inspection observed fan cover in walk in cooler soiled.

Basic - Old labels stuck to food containers after cleaning. Observed in containers stored above the 3 compartment sink area located behind bar area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind the 3 compartment sink in the kitchen area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wet wiping clothes stored above preparation table located in the kitchen.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed precooked chicken not date marked in walk in cooler

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed missing quaternary test kit

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed advisory missing for poached eggs. Provided sign via email Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vent above triple sink

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not inverted on storage shelf

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled walk in cooler gaskets