Las Olas Co – Riverside Hotel

Basic – Accumulation of debris on exterior of warewashing machine. Warning

High Priority – Dish Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands

Reviewed proper hand washing and employee properly washed hands. Corrected On-Site Warning

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dishwasher – main (Temperature 134F). Warning

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Cook picked up cooked bacon with bare hands for order. Reviewed proper procedures with operator. Warning

High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded

Snapper – ceviche. Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw fish stored over Cole slaw in cookline drawers. nPantry – raw shell egg yolks stored over butter. nOperator stored all items properly. Corrected On-Site Warning

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less

Cookline – ambient air temp 87F. Operator moved to reach in to quick chill. . Corrective Action Taken Warning

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours

Prep area – #7 – cut melon – ambient cooling 1 hour at 10am (50-54F – Cooling) at 10:35am 50-53F. At this rate proper cooling will not occur. Operator moved item to walk in to quick chill. Corrective Action Taken Warning

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

Provided handout to operator. Corrected On-Site Warning

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Main bar soda gun. Repeat Violation Warning

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants

Establishment ROP fish. Warning

Intermediate – Some Clam/mussel/oyster tags not marked with last date served. Warning