DOUBLETREE BY HILTON MIAMI DORAL

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 cooking utensils chlorine sanitizer dishwasher machine at bar area 0 ppm, instructed staff to use main kitchen temp. Dishwasher machine. staff replaced sanitizer solution , retested at 100 ppm Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed two cartons of raw shell eggs stored at kitchen counter, as per chef just briefly and relocated it back to reach in cooler Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed next to bar dishwasher machine.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed bat prep sink kitchen area.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at ambient temperature at kitchen table, as per staff for less than an hour, staff placed egg back in walk-in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage (117F - Hot Holding) at buffet line, staff sent product to be reheated, second temp. 178°F Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter/bar handwashing sink. Staff provided a new roll. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled screen cover over walk in cooler entrance. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks not longer cleanable at reach in cooler prep table across for stove.

High Priority - Displayed food not properly protected from contamination. Observed apples presented at buffet line without any protection.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter over kitchen flat iron grill at 100°F, as per chef for less than three hours. Chef moved butter to be reheated at proper temperature 165°F, butter checked at 179°F. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed hot water as sanitizer in a dishmachine and not measuring device available. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed not towels available at handwashing sink at front counter bar area

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled/dusted AC return y entrance of walking cooler.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cooking pitas and pans stored not inverted at dry storage racks. Staff inverted the pots and pans. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed tongs hanging on the side of a rack touching the sides of dinnerware storage table by coffee station at kitchen.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at reach in cooler under grill table and reach inside walking cooler. Chef removed fish from the bags. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves not longer cleanable at preparation table across from flat iron stove.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed some grease condensation at hood filters and hood walls.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up at reach in freezer curtains.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket at small reach in freezer by preparation sink.

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed single service straws stored next to handwashing sink at bar area. Staff placed straws on the back counter. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind dishwasher machine.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two towels out sanitizer u key at kitchen cooking line. Chef placed towel in sanitizer bucket. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed Greek yogurt in the buffet line at (49F - Cold Holding) chef removed Greek yogurt and placed in the walk in cooler. Observed boiled eggs in the reach in cooler by the cook line at ( 45F - Cold Holding). As per chef it was made since Saturday, chef discarded the boiled eggs.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on lunch menu and dinner menu tuna poke bowl which is served raw and not identify under the consumer advisory.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at the hand sink located by the walk in cooler. Observed by the hand sink located in the bar area.

Intermediate - No soap provided at handwash sink. Observed no soap by the bar area.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory on the lunch menu for the tuna poke.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filters not marked with date of service located behind kitchen ice machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates by the cook line not inverted. Employee wrapped the plates . Observed ice buckets on top of the ice machine not inverted. Chef inverted the ice buckets. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At the time of the inspection observed tuna, salmon and snapper not removed from reduced oxygen packaging prior to thawing stored in cooler. Employee cut the bags and removed them. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed by preparation area next to the ice machine. Observed cutting board by the cook line. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 110F. Employee placed container in the stove. Corrective Action Taken

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed in coffee station near the breakfast buffet area. Chef removed straws and discarded them. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board on reach in cooler in front of cook line in kitchen. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed food boxes stored on Walk in freezer floor.

Basic - Food stored on floor. Observed bread crumbs bags stored on dry storage floor. Operator removed them from floor. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing at room temperature inside dump sink in kitchen. Chef put chicken under running water. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed inside Woman's restroom. Operator provided it. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside flour container on shelf inside kitchen. Operator removed cup. Corrected On-Site

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean pans stored on kitchen floor. Operator removed them from floor. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board on reach in cooler at front of cook line. Repeat Violation

Basic - Food stored on floor. Observed chicken boxes stored on Walk in cooler floor.

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets u ser grill inside kitchen.

Basic - Working containers of food removed from original container not identified by common name. Observed coffee container at Bar. Operator labeled it. Corrected On-Site

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

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