DOUBLETREE WEST PALM BEACH AIRPORT

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container stored inside flour bin, in dry storage area. Operator removed. Corrected On-Site Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside chocolate chip container, in dry storage area. Operator removed. Corrected On-Site Warning

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. Employee handled soiled dishes while scraping into garbage can and rinsing at triple sink then handled bowls of ready to eat food while wrapping with plastic for storage in refrigerator without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Repeat Violation Admin Complaint

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. Dishwasher (Temperature <160F). Advised Operator to manually sanitize dishes in triple sink until machine repaired and properly sanitizing. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler behind bar, half and half (45F - Cooling) at 10:40 portioned at 6:00. Flip top cooler next to steam table, raw salmon (45F - Cold Holding); raw chicken (45F - Cold Holding) per operator items not prepared or portioned today, held in cooler since previous night. At buffet; temperature control for safety food (TPHC) 4 hour time control. Operator removed yogurt, butter and hard boiled eggs from buffet after being held using time as a public health control, placed in reach in cooler to be reused following day. See stop sale. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler next to steam table, raw salmon (45F - Cold Holding); raw chicken (45F - Cold Holding) per operator items not prepared or portioned today, held in cooler since previous night. See stop sale Admin Complaint

High Priority - Time/temperature control for safety food held using time as a public health control (TPHC) not discarded at the end of the 4-hour/6-hour period. At buffet; temperature control for safety food (TPHC) 4 hour time control. Operator removed yogurt, butter and hard boiled eggs from buffet after being held using time as a public health control, placed in reach in cooler to be reused following day. See stop sale. Warning

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In reach in cooler behind bar, half and half (45F - Cooling) at 10:40 portioned at 6:00. See stop sale. Warning

Intermediate - No paper towels or mechanical hand drying device provided at hand wash sink. Operator replaced paper towels. Corrected On-Site Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over various cheeses in walk in cooler. Educated operator on proper storage. Operator moved strawberries with other unwashed produce. Corrected On-Site Warning

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. Employee handled soiled dishes and utensils while washing and rinsing and then handled clean and sanitized dishes and utensils while removing from dishwasher to dry/store without washing hands. Discussed with employee who then washed hands. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Triple door upright reach in cooler; cream cheese (54F - Cold Holding); butter (54F - Cold Holding); sour cream (54F - Cold Holding); boiled eggs (53F - Cold Holding); milk (53F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Triple door upright reach in cooler; cream cheese (54F - Cold Holding); butter (54F - Cold Holding); sour cream (54F - Cold Holding); boiled eggs (53F - Cold Holding); milk (53F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Triple door upright; cut melon (54F - Ambient Cooling 9am/55F 9:30am). Operator stated melon cut less than 30 minutes prior, at this rate will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling. Corrective Action Taken Warning

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-12-02: Time Extended - From follow-up inspection 2024-12-05: Time Extended

High Priority - - From initial inspection : 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. Dishwasher (Temperature <160F). Operator set up triple sink with sanitizer at 200 PPM. Corrective Action Taken Warning - From follow-up inspection 2024-12-02: Dishwasher (Temperature - not set up). Operator stated dishwasher will not be used for sanitization until machine is repaired. Triple sink quaternary 200ppm. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-12-02: Time Extended

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbed nose with hand and then handled clean equipment and utensils without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning

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 went from washing soiled dishes to placing cookie dough on sheet tray without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning

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. Dishwasher (Temperature <160F). Operator set up triple sink with sanitizer at 200 PPM. Corrective Action Taken Warning

High Priority - Raw animal food stored over canned/bottled drinks. Raw turkey stored on top of beer kegs in walk-in. Operator moved turkey to bottom shelf. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding) sliced cheese (50F - Cold Holding) at flip top cook line. Operator stated not prepared or portioned today. Held for two hours. Moved to reach in cooler. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink in kitchen no paper towels. Operator provided paper towels. Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No soap provided at handwash sink. Handwashing sink in kitchen no soap. Operator provided soap. Corrected On-Site Warning

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. Triple sink set up to quaternary 200ppm. Operator agrees to manually sanitize dishes until machine is repaired and sanitizing properly. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked beef prepared/date marked 11/16. See stop sale. Warning

Intermediate - Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used to store utensils. Operator removed. Corrected On-Site Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Hot water used as sanitizer in dish machine. Operator stated no measuring device available for measuring utensil surface temperature. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior. Warning

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.