OMNI FORT LAUDERDALE HOTEL - TIDE COASTAL KITCHEN

Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wearing gloves touched raw burger patty, discarded gloves, placed new gloves and grabbed clean plate, without washing hands first, after manager instructed employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wearing gloves touched raw burger patty, discarded gloves, placed new gloves and grabbed clean plate, without washing hands first, after manager instructed employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**

High Priority

Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves, pick up soiled Plastic slid from floor, then changed gloves to grab a bag of precooked plantain, without washing hands first, after manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves, pick up soiled Plastic slid from floor, then changed gloves to grab a bag of precooked plantain, without washing hands first, after manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 2) flip top-; cooked shrimp ceviche (50 - Cold Holding); hummus (48F - Cold Holding), per employee food held less than 4 hours,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 2) flip top-; cooked shrimp ceviche (50 - Cold Holding); hummus (48F - Cold Holding), per employee food held less than 4 hours, observed food stored on double panel , employee removed food and placed in single containers inside walk in freezer for a quick chill. **Corrective Action Taken**

High Priority

Employee with no hair restraint while engaging in food preparation. One employee in food preparation area. Manager provided hair net.

Basic - Employee with no hair restraint while engaging in food preparation. One employee in food preparation area. Manager provided hair net. **Corrected On-Site**

Basic

Wet mop not stored in a manner to allow the mop to dry. Wet mop inside yellow buc, employee removed.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop inside yellow buc, employee removed. **Corrected On-Site**

Basic

No handwashing sign provided at a hand sink used by food employees. Cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line.

Basic

Plumbing system in disrepair. Service station-hand wash sink- hot water faucet not water provided.

Basic - Plumbing system in disrepair. Service station-hand wash sink- hot water faucet not water provided. **Corrected On-Site**

Basic