PLAZA BALLROOM

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed: Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit. Checked dish machine three times not sanitizing properly final rinse not reaching 160°f also wash cycle and prewash not able to read gauge. Spoke to Chef must set up three compartment sink to wash, rinse, sanitizer properly. Engineering Manager notify contacted technician from dish machine company immediately. Dishmachine technician from Eco label check the dishmachine element not working continually, changed to chemical chlorine 50ppm. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed tuna ROP package unthawing inside walk in cooler overnight left from banquet.

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 tuna thawing inside walk in cooler in ROP package overnight left from a banquet per sous chef Issued a stop sale notice. Information given to operator on thawing vacuum packed fish,fish has to be completely removed from package before thawing.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed two dish machine gauges cracked on the dish machine wash and pre washed, not working accurately recommend to change notify dish machine company. Spoke to engineer at time of inspection. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath the three compartment sink. Engineering notify at time of inspection Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer has food debris left on the surface

Intermediate - No soap provided at handwash sink. Observed no soap provided at hand wash sink located In the banquet kitchen. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk and half half not date marked stored inside walk in cooler (banquet back house ) Corrected On-Site

Basic - Ceiling tile missing. Observed ceiling tiles missing located coffee station area.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can for the hand wash sink located coffee break area.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee leave the cook line placed gloves on did not wash hands before food handling. Recommend training for employees.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed bulk containers sugar, flour must be cleaned on the interior and exterior.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior panel of ice machine recommend to clean more often.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent missing from the kitchen.

Basic - Equipment in poor repair. Observed grill has interior panel broken which causing charcoal to spilled on the floor underneath equipment, this can be a fire hazard. Recommend the grill to be replaced or repaired on the cook line.

Basic - Floor soiled/has accumulation of debris. Observed trash and debris underneath the expo line on the main cook line. Observed charcoal spilled on the floor underneath the grill area on the cook line.(Main Kitchen) Repeat Violation

Basic - Floors not maintained smooth and durable. Observed the metal frame around the door panel has old metal peeling off the sides panel, walk in cooler used for meats.

Basic - Interior of grill has accumulation of black substance/grease/food debris. Observed grill has old food debris and grease accumulation on the front area (main cook line) recommend to clean grill more often.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed reach in coolers no thermometer provided located on the main cooks line.

Basic - No copy of latest inspection report available. Observed no copy of last inspection report.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can near hand wash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fire suppression hood system has grease accumulation on the surface.(main cook line)

Basic - Single-service articles not stored inverted or protected from contamination. Observed spoons not inverted on the counter top, main cook line.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in the server area near the soda fountain, notify Kim Supervisor on duty next unannounced inspection.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed chicken wings stored underneath on the shelve raw rib eye stored on top shelve inside walk in cooler. Chef Mark changed the storage of meats. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked plastic containers stored on the shelve in the dishmachine area. Repeat Violation

Basic - 22-20-5 Observed: Accumulation of black/green mold-like substance ithe around the body of the soda nozzles on the soda machine. Observed top panel of the ice machine has mold like growth around the opening. Rechecked at time of inspection (Server area) Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 cylinders not properly secured located in the hallway near the dry storage room.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan guard covers has dust accumulation on the surface inside production walk in cooler.

Basic - Floor soiled/has accumulation of debris. Observed food debris spilled on the floor in the banquet kitchen, near the oven. Repeat Violation

Basic - Floors not maintained smooth and durable. Observed large rusty piece of metal on the floor entering inside walk in cooler for meats.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed large ice buildup on the plastic curtains in the walk in freezer, located out door.

Basic - Light shield damaged/in disrepair. Observed lights in the dry storage room shield are missing.

Basic - Observed prep table rusty on the bottom shelves with rust that has pitted the surface.

Basic - Reach-in warmer interior/shelves have accumulation of soil residues. Observed dried food debris spilled interior of the warmer located in the banquet kitchen.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed pepper jack cheese not date marked stored inside walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer has old food debris dried on the back panel.( Banquet kitchen) Observed slicer blade has old food debris left on the surface.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic containers stacked on the storage shelve broken, Sous Chef removed at time of inspection Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink located in the back prep kitchen. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack stored on the shelve in the banquet kitchen.

Basic - Floor soiled/has accumulation of debris. Observed trash and debris on the kitchen floor near the skillet.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer in the reach in cooler located in the server area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation in the cabinet on the stove in the banquet kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored on the floor near hand wash sink located in the front server area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener has dried food debris left on the surface ( banquet kitchen)

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device for checking hot sanitizing dishmachine, Sous chef will notify dishmachine company.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water provided for hand wash sink located in banquet kitchen. Engineering notify found problem Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed terrible build on the interior panel of ice machine.

Basic - Accumulation of debris in three-compartment sink. Observed food debris inside 3 compartment sink.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the stove and interior oven has grease accumulation located in the banquet kitchen.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed three lights missing light shields in the dishmachine area, above storage shelve where plastic containers are stacked. Corrected On-Site Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Observed tin foil ripped used on the shelve underneath the prep table.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed block of cheddar cheese not date mark stored inside walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer has old food debris left on the slicer in the banquet kitchen. Employee cleaned at time of inspection Corrected On-Site Repeat Violation

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic containers used for hot sauce cracked containers stored in the server area. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Observed molding underneath 3 compartment sink loose from the wall.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed stove has old food debris dried on the surface, grease accumulation around the stove top grates.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed two missing light shields located in the kitchen, above the storage shelves with plastic containers.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet on the 3 compartment sink. (Banquet kitchen)

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Checked dishmachine not sanitizing properly 0 ppm chlorine located in the bar area, dishmachine company notify technician replaced chemical. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee (dish washer ) wearing gloves change task in kitchen, without washing hands or changing to new pair of gloves. Spoke to Chef explained to employee importance of hand washing. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer has old dried meat on the blade in the back.

Basic - Accumulation of debris inside warewashing machine. Observed interior of dishmachine has lime build on the surface.( Main kitchen )

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed mold like growth around the air conditioner vents on the back prep line.

Basic - Cloth used as a food-contact surface. Observed employee using cloth for raw chicken in the prep kitchen, explained to Chef recommend cheese cloth.

Basic - Light shield damaged/in disrepair. Observed light shield missing on the lights directly above three compartment sink.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed sticky surface on the bottom of reach in cooler used for wine and beverages.( bar area)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer has deli meat left on the surface, recommend to clean more often.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee food handling training ellance Massillon 7/26/2021 expired, spoke to Chef. employee training will be completed on next few weeks.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shield missing from the light near 3 compartment sink, notify Engineering. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on counters in the server area.