AC HOTEL MIAMI BEACH

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed char dish machine with chlorine sanitizer 0 ppm. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed glassware inside DM at the bar with chlorine sanitizer 0 ppm. All the glassware will be washed inside the machine located in the kitchen area. Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves fish ceviche with no parasite letter. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw skirt steak above the cooked bacon and the pork in the reach in cooler.Employee inverted them. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially processed ROP salmon already thawed inside the sealed bag. Establishment is not following the supplier instructions to thaw the fish ( 5 filets ) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Swiss cheese at 49 F inside the reach in cooler located in front of the cook line. Employee placed the cheese bag on ice. Corrective Action Taken Warning

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical product inside spray bottle with no label. Warning

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use As evidence of chlorine sanitizer 0 ppm at the Bar area. Warning

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 commercially processed ROP salmon already thawed inside the sealed bag. Establishment is not following the supplier instructions to thaw the fish. Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. Observed accumulation of debris on the corner of the storage cage. Warning

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed at the Bar counter . Employee inverted them. Repeat Violation Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his body and them, handling food without washing hands .

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Wrong test kit in the kitchen. Kitchen uses quart test kit and only chlorine test kit is available.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No food manager for establishment.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper at the station. Employee restocked the station.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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.

Intermediate - No soap provided at handwash sink. As per employee. The soap just finished. Station was restocked. Corrected On-Site

Basic - Food stored on floor. Observed French fries boxes on the walk in freezer floor.

Basic - No copy of latest inspection report available.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing inside standing water in the kitchen.

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2022-10-28: No manager certificate provided. Time Extended - From follow-up inspection 2022-12-02: Observed new manager present Roxana Ovalles who was hired recently. Manager was instructed to obtain the food manager certificate. Time Extended - From follow-up inspection 2023-01-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2022-10-28: No manager certificate provided. Time Extended - From follow-up inspection 2022-12-02: Observed new manager present Roxana Ovalles who was hired recently. Manager was instructed to obtain the food manager certificate. Time Extended

High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Observed exposed pastries at the buffet line without protection, sneeze guard is required. - From follow-up inspection 2022-10-28: Food was not displayed. Not observed at the time of the inspection. Operator was advised about the risk and consequences of having displayed food not protected.

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2022-10-28: No manager certificate provided. Time Extended

Intermediate - - From initial inspection : Intermediate - No monitoring of buffet/salad bar by employee trained in safe operating procedures. Observed no employees monitoring the buffet area. - From follow-up inspection 2022-10-28: Buffet area closed at the time of the inspection.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed glassware inside bar dishmachine with no sanitizer. Chief Engineer replaced the bucket and added the chlorine sanitizer, so chlorine concentration was 50 ppm Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Observed exposed pastries at the buffet line without protection, sneeze guard is required.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed glassware inside bar dishmachine with no sanitizer. Chief Engineer replaced the bucket and added the chlorine sanitizer, so chlorine concentration was 50 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed buffet area hand sink used to hold dirty dishes. Employee moved all the dishes to the kitchen.

Intermediate - Manager or person in charge lacking proof of food manager certification.

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

Intermediate - No monitoring of buffet/salad bar by employee trained in safe operating procedures. Observed no employees monitoring the buffet area.

Basic - Accumulation of debris inside warewashing machine. Observed accumulation of mold like substance inside warewashing machine at the front bar.

Basic - Floor soiled/has accumulation of debris. Observed accumulation of debris underneath the warewashing machine located at the front bar.

Basic - Old labels stuck to food containers after cleaning.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen cooked potatoes thawing at room temperature. Chef transferred the potatoes to the walk in cooler immediately. Corrected On-Site