MIAMI AIRPORT WEST/DORAL TOWNEPLACE SUITES

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. I asked food handler procedure on how to calibrate thermometer, she did not know. I coached her on proper procedure. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed wiping cloths in HWS.

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

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishmachine in disrepair. As per manager, dishmachine not being used as it is not functioning.

Basic - No Heimlich maneuver/choking sign posted. Provided operator with choking poster via email. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed individual whipped butter (73F - Cold Holding) placed into ziplock bags of sliced bread,bagels and English muffins offered for guest to grab-n-go located at guest dinning area, less than 4 hours. Directed employee to placed items into reach in cooler for rapid cooling. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has a dish machine using hot water as sanitizer, no measuring device provided.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed a box of stir sticks provided at coffee condiment station at guest dinning area, not individually wrapped.

No current insurance inspector boiler report or boiler certificate/tags available for boiler. Observed boilers missing the tag with the jurisdiction number to confirm that the certificates provided belong to the boilers on site. For reporting purposes only.

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

Basic - Food not stored at least 6 inches off of the floor. Observed a case of apples and oranges in the kitchen about 3 inches off the floor..