AC HOTEL MIAMI MIDTOWN

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee coughing getting gloves soiled, discarded gloves and put new gloves without wash hands at cook line. Manager coached employee to wash hands properly. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled by prep area cook line. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled by cook line.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored at floor by ice machine. Manager stored properly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee cup of water stored on top bar area near clean glasses. Employee removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees with no hair restraints preparing food. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil inside standing water 78°F by oatmeal. Manager put new hot water 140°F. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled gaskets soiled. Employee started cleaning. Corrective Action Taken Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed by bar area. Employee inverted. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. By prep area and cook line. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees put gloves no hand wash conducted. Manager Coached employee on proper hand wash procedures.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel in contact with fruits and vegetables at reach in cooler by kitchen.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (100F - Hot Holding), as per employee prepared less than 30 minutes. Employee took to reheat potatoes. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Employee took to three compartment sink to get it clean. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink by employee bathroom. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at employees bathroom.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cold buffet with time no procedures. Manager printed and completed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles soiled in disrepair above ware washing area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers stored above ice machine not inverted. Employee inverted. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two purses stored by bar area prep area.

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Food stored on floor. Observed raw ground beef stored on floor at walk in freezer. Employee stored six inches off floor. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets by cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior and reach in freezer bottom interior with food residues. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed cloth stored at prep table by kitchen and bar area.

Basic - Working containers of food removed from original container not identified by common name. Observed flour container not labeled by dry storage. Repeat Violation

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw shell eggs stored over bottles of juice at walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready to-eat food. Observed a box with raw chicken stored over a box of frozen vegetables at walk in freezer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed oatmeal (114F - Hot Holding) at kitchen. As per employee less than 2 hours. Supervisor started reheating. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink ware washing area. Observed at employees bathroom. Supervisor provided. Corrected On-Site Repeat Violation

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed chef has no knowledge of minimum cooking temperature of chicken. Coached chef and Provided form to supervisor. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle stored inside flour container at dry storage area. Employee removed during inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plastic clear containers storage above ice machine not inverted.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Observed chef no hair restraint while preparing food.

Basic - Food stored on floor. Observed a box of cooking oil container stored on floor at dry storage area at kitchen. Observed a box with Hummus stored on floor at walk in cooler. Supervisor stored 6 inches above floor. Corrected On-Site Corrected On-Site

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

Basic - No Heimlich maneuver/choking sign posted. Provided by email.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer near dry storage area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed sugar containers not labeled at kitchen area. Employee labeled. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed ph test kit used for quaternary.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen entrance. Manager provided the paper towels. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled at kitchen. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer bottom interior soiled.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over raw salmon inside reach in cooler at cook line. Employee properly placed products by cooking temperatures. Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked octopus date marked 5/27 exceeding the 7 days. Employee discarded the product. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked octopus date marked 5/27 exceeding the 7 days. Employee discarded the product. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing cups at bar hand sink. Employee was coached on proper usage of the hand sinks.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled. Repeat Violation

Basic - Soiled dry wiping cloth in use. Observed on cutting board at preparation area.

High Priority - Raw animal food stored over or with unwashed produce. Observed in walk in cooler raw bacon, raw hamburger patties and shelled eggs stored over vegetables. Manager removed and placed in correct storage order. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in freezer raw bacon stored directly on top of raw ground beef. Manger began removing. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in coolers located at cooking area prep station, hamburger patties (47F - Cold Holding); diced cooked chicken (47F - Cold Holding); sliced tomatoes (47F - Cold Holding , RECHECKED AT 11:07am sliced tomatoes (43F - Cold Holding)); coleslaw (47F - Cold Holding); shredded cheese (47F - Cold Holding RECHECKED AT 11:07am shredded cheese (44F - Cold Holding) as per manager for less than four hours. Manager placed food grade bags of ice on items to rapid cool. Observed at buffet line cream cheese (51F - Cold Holding); cut watermelon (47F - Cold Holding); cut cantaloupe (47F - Cold Holding), as per manager since for less than four hours. Manager placed cream cheese into cooler to rapid cool and discarded the cut melons. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed milk at coffee station milk (98F - Hot Holding), as per manager for less than four hours. Manager reheated to hot hold milk (172F - Reheating) Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed at bar area dishmachine. Repeat Violation

Intermediate - Packaged food not labeled as specified by law. Observed at lobby area coolers salads not labeled.

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of sanitizer not labeled in bar area and triple sink area of kitchen.

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed at bar area dishwasher, temperature reaches 92F. Advised manager not to use bar dishwasher and utilize dishwasher in ware washing area in kitchen until repaired.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar area tank not secured.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at prep area.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed a pot under shelves located by ice machine, stored on floor.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at drying rack plated not inverted. Observed on storage rack located by ice machine.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee sports water bottle stored next to soda machine in kitchen area. Employee removed and placed in locker. Corrected On-Site

Basic - Food stored on floor. Observed three containers of rice stored on floor. Observed a container of oil stored on floor. Repeat Violation

Basic - Ice bucket/shovel stored on floor between uses. Observed near ice machine in dish wash area. Manager placed on wall hook. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Observed in bar area ice scoop placed in dump sink. Employee removed and placed on ice scoop holder. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed at bar area dish machine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave oven located in kitchen area interior soiled with grease and food residue.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar area hand wash sink.

Basic - Single-service articles improperly stored. Observed single serve cups stored on floor in bar area. Manager removed and placed in storage area. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed salmon, octopus and pork roast stored on counter to thaw. Employee placed each item into separate sinks with running water to properly thaw. Corrected On-Site

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler floors are soiled with food debris. Observed in reach in freezer located by ice machine. Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.

Basic - Worn, torn and/or soiled floors/carpeting. Observed through kitchen area floors soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw burger patties (45F - Cold Holding)

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment uses time as a public health control for butter with no written procedures. Provided operator with blank copy of written procedures.

Basic - Food stored on floor.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Silverware/utensils stored upright with the food-contact surface up. Operator inverted all silverware. Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed final rinse temperature at 203°F.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Corrected On-Site

Basic - Food stored on floor. Observed cases of food stored on floor in walk in freezer.

Basic - Old labels stuck to food containers after cleaning.

Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed rinse temperature at 197°F.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Food stored on floor. Observed cases of fries and turkey stored on floor in walk in freezer. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored above pickles and drink mix. Employee rearranged for proper storage. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Food stored on floor. Observed box of pancakes stored on floor in freezer, management put on shelf. Corrected On-Site