DELTA BY MARRIOTT

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. -dishwasher handling soiled equipment during prewash changed gloves without washing hands prior to handling clean pans. Advising and reminding that changing soiled gloves still requires a hand wash step prior to donning clean gloves to handle clean equipment

High Priority - Toxic substance/chemical improperly stored. -eyewash, cleaning tablets stored on shelf above veggie wash basin in back 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. -hummus, heavy cream inside low boy on cook line Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -37/38F when calibrated inside ice bath

Basic - Bowl or other container with no handle used to dispense food. -portion cup without handle used for dispensing cut tomatoes, granola

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Equipment in poor repair. -rust pitting surface of storage racks for pans next to hand sink

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -spoon resting inside hummus

Basic - Single-service articles improperly stored on floor. -case of plastic beverage cups inside dry storage room

Basic - Soiled dry wiping cloth in use. -on cutting board at cook line

Basic - Utensils stored upright with the food-contact surface up. -whisks inside cylinder container on cart

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw mahi stored above ranch dressing/sauces in lowboy cooler on cook line Raw animal food stored over or with unwashed produce. -raw fish stored above whole broccoli Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Repeat Violation

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. -hummus

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. -hummus

Basic - Accumulation of debris on exterior of warewashing machine. -top surface edges of dish machine near doors

Basic - Ceiling tile missing. -ceiling tile near back door

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. 6pcs of thawed vacuum sealed fish inside the walk in cooler bearing markings that state to remove from packaging prior to/during thawing. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing wrist watch while cooking/handling food.

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

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. -lexan containing cooked pasta

Basic - utensils stored upright with the food-contact surface up. -container un back with kitchen utensils, some without handles facing up

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning - From follow-up inspection 2025-01-13: Employee handled cell phone prior to handling food inside walk in cooler without washing hands. Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Warning - From follow-up inspection 2025-01-13: See stop sale, fish thawed inside commercial vacuum sealed packaging Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-01-13: Must be in compliance upon next unannounced inspection Time Extended

Basic - - From initial inspection : 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. See stop sale. Warning - From follow-up inspection 2025-01-13: -must be in compliance upon next unannounced inspection Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 live flying insects inside the interior bar near window area -manager had employee clean area, no flies observed at end of inspection. Advised person in charge to use pest control services for fly prevention at window of interior bar . Must be in compliance by next unannounced inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of soda guns

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -poached eggs on menu without consumer advisory disclosure -operator corrected menus via printer on site Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. -hot dogs stored with raw beef in same pan under grill, manager discarded out of precaution.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw bacon

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -67F raw bacon sitting at room exposure

High Priority - Toxic substance/chemical improperly stored. -glass cleaner overhanging single service food and utensils 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. -lemon meringue

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade, operator states not using. Advised to clean

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.

Basic - Pan storage shelves with rust that has pitted the surface.

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. 0ppm, engineer adjusted chemical bucket line, manager corrected to 100ppm 0ppm at bar dishwasher Corrected On-Site

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. -menu stated salmon is offered seared -employee on cook line stated some customers request seared undercooked -farm raised salmon must be accompanied by aquaculture letter if offered undercooked to any customers -manager stated salmon will be fully cooked Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. -pan with raw beef patties and hot dogs under grill. Employee removed hot dogs -raw fish also stored above raw hot dog pan in same unit. Employremoved hot dogsCorrected On-Site Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon over bagels inside walk in cooler on speedrack

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink blocked by slim jim garbage can

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense brown sugar in back

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean equipment shelving with rust that has pitted the surface. -rack next to walk in

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -hand sink near walk in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee placed cell phone on cart next to knife inside kitchen

Basic - Equipment in poor repair. -measured bucket on rack next to walk in, broken

Basic - Food not stored at least 6 inches off of the floor inside back prep area

Basic - Single-service articles improperly stored. -single service cups on floor inside storage room in back

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above celery/carrots inside makeline cooler on cook line Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked pasta

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked pasta marked 12/27

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cream cheese, butter chips

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink used as dump sink near entrance to kitchen

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Cardboard used to line food-contact shelves.

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. -Salmon, manager opened packaging before thawing completed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -sugar containers

Basic - Working containers of food removed from original container not identified by common name. -sugar containers Corrected On-Site

High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0ppm chlorine Warning - From follow-up inspection 2022-08-17: Dish machine 0ppm Time Extended

High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Warning - From follow-up inspection 2022-08-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -blocked by slim jim trashed can Warning - From follow-up inspection 2022-08-17: -hand sink in back blocked by crates Time Extended

Basic - - From initial inspection : Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -rack of clean utensils stored next to hand sink splash zone without protection Warning - From follow-up inspection 2022-08-17: Time Extended