HILTON FORT LAUDERDALE MARINA BANQUET KITCHEN AND CAFE

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today Right side flip top/lower cooler-; sliced tomatoes (50F - Cold Holding); sliced yellow cheese (51F - Cold Holding); cut lettuce (48F - Cold Holding), per employee food held less than 4 hours, ice added for a quick chill, and moved to cold holding working unit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today Right side flip top/lower cooler-; sliced tomatoes (50F - Cold Holding); sliced yellow cheese (51F - Cold Holding); cut lettuce (48F - Cold Holding), per employee food held less than 4 hours, ice added for a quick chill, and moved to cold holding working unit. **Corrective Action Taken**

High Priority

Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line- Right side-lower cooler/ flip top not keeping time temperature food to 41F and below.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line- Right side-lower cooler/ flip top not keeping time temperature food to 41F and below.

Basic

Equipment in poor repair. Dishwasher machine is out of service, maintenance manager stated parts have been ordered, expected time of arrival 3 weeks. Restaurant has three compartment sink set up.

Basic - Equipment in poor repair. Dishwasher machine is out of service, maintenance manager stated parts have been ordered, expected time of arrival 3 weeks. Restaurant has three compartment sink set up.

Basic

Plumbing system in disrepair. Mop sink no water provided.

Basic - Plumbing system in disrepair. Mop sink no water provided.

Basic

Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Soiled mop sink, multiple supplies inside mop sink. Mop sink in front of clean glasses racks and next to Storage of utensils.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Soiled mop sink, multiple supplies inside mop sink. Mop sink in front of clean glasses racks and next to Storage of utensils.

Basic

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. June/2026.

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. June/2026.

Intermediate