HILTON CABANA MIAMI BEACH MAIN KITCHEN

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands inside 3 compartment sink. Employee was coached and washed his hands correctly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee discarded it. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a bracelet when prepping food.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of old debris/ food residue inside the ovens. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Info was provided.

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. Observed dishwasher touched the trash container, then handle clean utensils without washing hands in between. Employee was couched and washed his hands . Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink at the back prep blocked by a trash bin . Employee moved it . Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table. Employee moved it. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of food debris inside the ovens .

Basic - Old labels stuck to food containers after cleaning. Employee removed them. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed it in sanitizer. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing certificate for Yohan Perez with more than 3 months working in the kitchen area . - From follow-up inspection 2025-01-15: Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed refrigeration equipments ( reach in coolers located in front of the cook line with ambient temperature of 48 F. - From follow-up inspection 2025-01-15: New equipments were ordered. Operator was advised not to store TCS food inside until coolers be replaced . Time Extended

Basic - - From initial inspection : Basic - Equipment gaskets in poor repair. Observed walk in cooler gaskets in disrepair. - From follow-up inspection 2025-01-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some mold like substance on walk in cooler gaskets. - From follow-up inspection 2025-01-15: Time Extended

Basic - - From initial inspection : Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed accumulation of smoke and vapors inside the kitchen when cooking. - From follow-up inspection 2025-01-15: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed some old debris inside unused oven.

Intermediate - Handwash sink used for purposes other than handwashing. Observed container with frozen sauce inside the hand sink located by the cook line. Employee moved it immediately. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed rack with clean utensils next to the hand sink by the ware washing area , hand sink doesn't have a splash guard.

Basic - Old labels stuck to food containers after cleaning. Observed old label on clean containers. Employee removed and washed them . Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen sauce thawing inside standing water. Employee placed the sauce inside the cooler . Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed smoked salmon at 48 F inside reach in cooler (as per employee for less than 4 hrs ). Employee placed ice underneath the salmon. Corrective Action Taken

Basic - Food storage container/container lid cracked or broken. Observed cracked blender present.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside standing water ( water temperature is 82 F). Employee discarded the water. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Observed broken oven on premises.

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed one hand sink blocked by a trash container ext to 3 compartment sink. Employee moved the trash container. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board. Employee moved it . Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on clean containers. Repeat Violation

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler certificates are expired since 4/14/2023.

Basic - Current Hotel and Restaurant license not displayed. Operator displayed the license immediately. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with old food residue. Employee cleaned it immediately. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Old labels stuck to food containers after cleaning. Observed old labels left on container surfaces. Repeat Violation

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