RIU PLAZA MIAMI BEACH HOTEL- ALLIGATOR BAR

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef patties above cooked roasted potatoes inside reach cooler located in front of the mop sink. Employee inverted the order . Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed food cooling at room temperature since 11:15 am. ( cooked pasta (98F - Cooling); bolognese (88F - Cooling). Employee placed the food in ice bath. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Missing date marking on cooked pork inside the reach in cooler. Food was marked . Corrected On-Site

Basic - Equipment in poor repair. Ice machine cover in disrepair.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer inside reach in cooler located by service window.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed hamburger patty and grill onions under 4 hrs time control with no written procedure. . Procedure was filled it out Corrected On-Site Repeat Violation

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer inside reach in cooler used to stored chicken wings and chicken tenders.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets ( cooler located the outdoor bar area ).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamburger patty at 57 F left at room temperature for approximately 1 hr. Person in charge decided to use time control for 4 hrs.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing test kit to check what sanitizer. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Missing probe thermometer. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. As evidence of no soap at the station. Employees washed their hands immediately after restocked the station. Corrected On-Site

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. Station was restocked. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees.

High Priority - Employee washed hands with cold water. All of the employees because there was not hot water at the stations. All employees were coached about the correct procedure and hot water problem was fixed. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw skirt steak above mozzarella cheese stick and salmon in the vertical reach in cooler.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in any station ( water at 75 F) Maintenance employee fixed the issue, then, hot water temperature 101 F. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer in chest coolers.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed missing device to secure the CO2 tanks .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on hood filters. Hood cleaning is planned for 3/16 as per executive chef.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed Cosme food residue inside reach in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded lettuce at 49 F inside a container with melted ice. As per employee for approximately 2 hrs. Employee added ice to lower the temperature. 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 hamburger patties at 78 F in a hot station. As per employee for less than 4 hrs. Employee started reheating the food. Corrective Action Taken

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

Basic - Carbon dioxide/helium tanks not adequately secured. Missing way to secure the CO2 tank at the front bar area.

Basic - Food not stored at least 6 inches off of the floor. Plastic oil container stored on the floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at the Bar front counter . Water temperature of 76 F. Employee discarded the water. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer in reach in cooler located next to 3 compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on reach in cooler gaskets.

Intermediate - Handwash sink not accessible for employee use at all times. Observed one cup inside the hand sink. Employee moved it . Corrected On-Site

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

Basic - In-use tongs stored on equipment door handle between uses. Observed on oven handle. Employee moved them. Corrected On-Site

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

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling vents.

Basic - Floor soiled/has accumulation of debris. Observed some debris on the floor ( underneath equipments)