HOLIDAY INN EXPRESS & SUITES

Violations (9)

• 29-42-4Critical

  Vacuum breaker missing at 3 compartment sink, splitter added.

  High Priority - Vacuum breaker missing at 3 compartment sink, splitter added.

  High Priority

• 08A-05-6Critical

  Raw animal food stored over/not properly separated from ready-to-eat food. Raw turkey sausage links over fully cooked sausage patties at reach in cooler. Educated employee. Safe storage chart emailed to operator.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw turkey sausage links over fully cooked sausage patties at reach in cooler. Educated employee. Safe storage chart emailed to operator.

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. turkey sausage (109F - Hot Holding)

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. turkey sausage (109F - Hot Holding) Observed in steam pan. Per operator, product out of temperature for approximately 30 minutes. Operator turned up heat to maximum setting on steam pan. **Corrective Action Taken**

  High Priority

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator Quaternary sanitizer test kit water damaged and unable to accurately detect strength of quaternary sanitizer.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator Quaternary sanitizer test kit water damaged and unable to accurately detect strength of quaternary sanitizer.

  Intermediate

• 31B-02-4Corrected on site

  No paper towels or mechanical hand drying device provided at handwash sink. In kitchen.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. **Corrected On-Site**

  Intermediate

• 24-05-4Corrected on site

  Clean pans not stored inverted at clean dish rack.

  Basic - Clean pans not stored inverted at clean dish rack. **Corrected On-Site**

  Basic

• 53B-13-5

  Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate

• 53B-15-4

  Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee does not know required hot holding temperature and proper food storage guidelines.

  Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee does not know required hot holding temperature and proper food storage guidelines.

  Intermediate

• 31A-11-4Corrected on site

  Handwash sink used for purposes other than handwashing. Soaking dirty dishes in hand wash sink in kitchen.

  Intermediate - Handwash sink used for purposes other than handwashing. Soaking dirty dishes in hand wash sink in kitchen. **Corrected On-Site**

  Intermediate