Tropical Oasis Tiki Improves its Sanitary Rating

No Violations Were Observed

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Rings, bracelets **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Filling pitchers, cleaning equipment in the handsink, operator instructed to use the handsink exclusively for hand washing. **Corrective Action Taken** **Warning**Hand sink was removed and a 3 compartment sink was installed on the area, the hand sink must be re-installed. 11/6/15

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Rings, bracelets **Warning**

Basic - Interior of microwave soiled with encrusted food debris. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Yogurt cooler at the buffet line, prep area refrigerator. Thermometers were provided. **Corrected On-Site** **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms by the elevator **Warning**

Basic - Single-service articles improperly stored. Cases of plastic and paper cups in drystorage floor. **Warning**

High Priority - Displayed food not properly protected from contamination. Sneeze guards not properly protecting display food, mgr reset the sneeze guards. **Corrected On-Site** **Warning**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing equipment on the handsink, operator instructed to use the Dishmachine or 3 compartment sink. **Corrective Action Taken** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Half and half, butter and cream cheese at 65-66°f in the buffet line, less than 4h according to mgr, discarded. operator instructed to re-implement the time control procedure. **Corrective Action Taken** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Filling pitchers, cleaning equipment in the handsink, operator instructed to use the handsink exclusively for hand washing. **Corrective Action Taken** **Warning**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**

Intermediate - Non-pitting surface rust on food-contact equipment. Microwave oven **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner, marked upon request. **Corrected On-Site** **Warning**

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Coffee cups. **Corrected On-Site**

Basic - Covered waste receptacle not provided in women's bathroom. Guest and employee restroom.

Basic - Dead roaches on premises. One dead roach in dining area next to connecting door to "Ola Greek". One dead roach in Dishwashing area shared with Ola Greek. Corrective action taken, operator started cleaning the area.

Basic - Floor under dishmachine or three-compartment sink area soiled. Ola Greek

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

Basic - Soil residue build-up on nonfood-contact surface. Dishwashing area equipment. (Ola Greek)

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.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing equipment and utensils at the prep area handsink. Operator instructed to use the 3 compartment sink at the bar while the Ola Greek warewashing area is unavailable. **Corrected On-Site**

High Priority - Potentially hazardous (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 and butter placed back on the cooler at the end of the breakfast. Discarded **Corrected On-Site**

High Priority - Small flying insects in bar area.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to time/temperature abuse.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at greater than 200ppm, diluted to 100ppm **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Changing sanitizer bucket water in the prep area handsink, cleaning utensils and equipment at the prepress handsink.

Intermediate - No soap provided at handwash sink. Bar

No Violations Were Observed

No Violations Were Observed

Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Warning**

Basic - Coffee filters not stored in a protected manner to prevent contamination. Drystorage area. **Corrected On-Site** **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Drystorage area **Warning**

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Refrigerators in breakfast area. True reach in cooler in storage area. **Warning**

High Priority - License is expired and is more than 60 after expiration date. **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Liquid eggs, yogurt, sausage, cream cheese and butter at 49-51°f in the MICROFRIDGE reach in cooler and GE reach in cooler, less than 4h out of temp according to mgr, moved to another unit capable of maintain proper temperatures. **Warning**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Scrambled eggs. **Warning**

High Priority - Pancake/waffle batter not cooled to 41 degrees Fahrenheit within 4 hours of being reconstituted from a dry mix. **Warning**

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**

Intermediate - Handwash sink missing in food preparation room or area. No handsink at the cooking/reheating station. **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. Tiki bar. **Warning**

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days.Establishment preparing food at the hotel breakfast area, no handsink on the prep area. **Warning**

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

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Bar **Warning**

Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. GE and MICROFRIDGE refrigerators. **Warning**

Basic - Clean utensils or equipment stored in dirty drawer or rack. Stored on ice machine top

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.bar

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream cheese 64, milk 47 , 55 American cheese, stop sale. 1/4/14 cream cheese 53°, milk 51°. American cheese 67°

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. 0 ppm. 1/14/14 no sanitizer available.

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Gave form.

High Priority - Self-service breakfast buffet lacking adequate sneezeguards or other proper protection from contamination. Eggs and sausage area.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar

Intermediate - Handwash sink used for purposes other than handwashing, for washing dishes.

Intermediate - Manager lacking proof of food manager certification.

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

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Gave form.

Intermediate - Two-compartment sink or hand sink used for warewashing. Restaurant going to be leased, but breakfast still being served for guests.

Basic - Bathroom door left open other than during cleaning or maintenance. Ladies room

Basic - Bathroom facility not clean strong urine odor in ladies room.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Stored on ice machine top

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.bar

Basic - No Heimlich maneuver/choking sign posted.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Room 102 dry storage.

Basic - Soil residue build-up on nonfood-contact surface. Bar

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Bar

High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream cheese 64°, milk 47° , 55° American cheese, stop sale.

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. 0 ppm.

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Gave form.

High Priority - Self-service breakfast buffet lacking adequate sneezeguards or other proper protection from contamination. Eggs and sausage area.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cream cheese 64°, American cheese 55°.

Insurance inspector's boiler report not posted in boiler room. For reporting purposes only. 6/20/13 new inspection, but never received new certificate. Also no CO2 detector in boiler room. For reporting purposes only. Contacted Fort Lauderdale fire department of findings, 954-828-6800. Left message for the Captain of Boilers that no CO2 detector in boiler room. 055386 6/12/15. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Bar

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar

Intermediate - Handwash sink used for purposes other than handwashing, for washing dishes.

Intermediate - Manager lacking proof of food manager certification.

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

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Gave form.

Intermediate - Two-compartment sink or hand sink used for warewashing. Restaurant going to be leased, but breakfast still being served for guests.

No Violations Were Observed

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See stop sale notice. **Warning**

High Priority - Operator continued to use food after notification by inspector that food is unsafe for human consumption (stop sale issued). Foods were put in reach in cooler after notice of stop sale and not discarded when Inspector re-checked the cooler food was still in there. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pre-packaged cream cheese cups at 68f, pre-packaged butter cups at 69f, coffee creamer cups at 74f all held at room temperature on breakfast buffet counter. Stop sale issued for all listed items. **Warning**

High Priority - Food drink bottles and cups in ice used for drinks in ice bin with lids at pool bar. (Ice scoop present). See stop sale. **Corrected On-Site** **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks, knifes on breakfast buffet counter in cups. **Corrected On-Site** **Warning**

High Priority - Dead roaches on premises. 10 dead roaches throughout kitchen. **Corrected On-Site** **Warning**

High Priority - Roach activity present as evidenced by live roaches found. 2 adult roaches and 1 juvenile roach inside of unused reach- in cooler in kitchen. Pest control was called immediately to service the facility. **Warning**

No current insurance inspectors boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler certificate shows expired on 04/22/011 for both boilers (FL 054158 and FL 055386) as per : DIVISION OF STATE FIRE MARSHAL, The Bureau of Fire Prevention Office. **Warning**

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. individual butter & cam cheese cup on breakfast buffetline at 64-71 degrees fahrenheit held at room temperature. Note: Both items MUST be held at 41 degrees fahrenheit or below at ALL times ! Corrected On Site - both items must be discarded after breakfast service today and cold held in future.

Critical - No conspicuously located thermometer in holding unit.

Lights missing the proper shield, sleeve coatings or covers. kitchen.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed buildup of slime on soda dispensing nozzles. at bar.Corrected On Site.

No Violations Were Observed

Critical - No current boiler certification provided/available. For reporting purposes only.

Critical - Hotel and Restaurant license not properly displayed.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 08/10/09.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 08/10/09.

Critical - Observed buildup of slime on soda dispensing nozzles.

No Violations Were Observed