TRYP BY WYNDHAM MARITINE HOTEL

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fryer- ; Cooked Potatoes (104F - Hot Holding). Per chef food item in unit less than 2 hours. Chef reheated

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fryer- ; Cooked Potatoes (104F - Hot Holding). Per chef food item in unit less than 2 hours. Chef reheated **Corrective Action Taken** **Warning**

High Priority

Employee failed to wash hands before putting on gloves to initiate a task working with food.. Employee handled raw to ready to eat. Employee changed gloves but failed to washed hands. Reviewed proper handwashing procedures. Employee washed hands correctly.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.. Employee handled raw to ready to eat. Employee changed gloves but failed to washed hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site** **Warning**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw ground beef stored above container of ham in walk in cooler. Chef inverted

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw ground beef stored above container of ham in walk in cooler. Chef inverted **Corrected On-Site** **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large Pan- Ham (50F - Cold Holding); Cooked Sausage pieces (51F - Cold Holding). Per chef food items in unit less than 4 hours from walk in cooler. Items not prepared or portioned today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large Pan- Ham (50F - Cold Holding); Cooked Sausage pieces (51F - Cold Holding). Per chef food items in unit less than 4 hours from walk in cooler. Items not prepared or portioned today. Observed the pans stored in a large pan with light ice. Chef add more ice to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

No paper towels provided at handwash sinks in kitchen. Provided during inspection.

Intermediate - No paper towels provided at handwash sinks in kitchen. Provided during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate

Cases of meat stored on floor in Walk in freezer.

Basic - Cases of meat stored on floor in Walk in freezer. **Warning**

Basic

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.

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

Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in dirty water.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in dirty water. **Warning**

Basic

Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables at coffee station. Employee stored in sanitizer solution during inspection.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables at coffee station. Employee stored in sanitizer solution during inspection. **Corrected On-Site** **Warning**

Basic

No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kits.

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

Intermediate