SPRINGHILL SUITES MIAMI ARTS/HEALTH DISTRICT

Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris inside warewashing machine.

Basic

Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic

Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

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

Basic

Drain cover(s) missing. Underneath three compartment sink.

Basic - Drain cover(s) missing. Underneath three compartment sink.

Basic

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellular phones on top of food preparation tables.

Basic

Food not stored at least 6 inches off of the floor.

Basic - Food not stored at least 6 inches off of the floor. Observed containers of beverages items on floor. Walk in cooler.

Basic

Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed food spills around cooking area.

Basic

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 - 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

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen detergent containers inside employee handwashing sink.

Intermediate

No probe thermometer provided to measure temperature of food products.

Intermediate - No probe thermometer provided to measure temperature of food products.

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 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