- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- butter pats 44-60°f, 2 1/2,hrs, moved to walkin cooler to rapid chill
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.- ham slices 122°f and sausage patties 119°f, reheated to 165°f **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.- off 4°f **Corrected On-Site**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. **Corrected On-Site**
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./ 200
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. / French toast and ham
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained/ Observed books not original copies
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6/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/13/2013 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**/ extended till 9/13/13- called supervisor must have tomorrow
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9/12/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water./ sliced ham still frozen re-educated **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food./ re- educated **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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7/11/2013 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ in small reach in coolers buffet or kitchen area / found one thermometer and put in the buffet cooler
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ butter at 50 degrees f buffet recommended rapid chill
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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5/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food/ for pancake mix and ham at buffet/ educated gave manager paperwork and he filled it out
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment using a sanitizer solution that does not meet the requirements specified in 21 CFR 178.1010./utiluzing scented bleach for sanitizing must utilize no scented bleach
- observed wet wiping cloth being improperly utiluzed no saniter just rinsing and wiping re-educated Corrected On Site.
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./orange juice prep area
- Critical - Observed potentially hazardous food thawed in standing water./sliced ham re-educated employee took corrective action Corrected On Site.
- Critical - observed splash from employee hand sink on to left side where food is being prep.recommended splash guard or prep foods further any to avoid the cross contamination
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6/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/12/2011 | Routine - Food | Call Back - Complied |
- Observed employee with no hair restraint.
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10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees./ladies restroom
- Observed single-service items stored on floor./napkins,paper cups Repeat Violation.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination./biscuits,bacon not properly protected door off in front of product and the upper sneezeguard isn't sufficient Repeat Violation.
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8/8/2011 | Routine - Food | Warning Issued |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./butter buffet line recommended rapid chill
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./sausage,eggs buffet recommended rapid reheat to 165 degrees f
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination./for biscuits and sausage sneezeguard not sufficient product can be easily contaminated by consumer
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6/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.kitchen Corrected On Site.
- Observed cases single-service items stored on floor.kitchen
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3/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.precooked sausage and precooked sausage not holding at 135F recommend reheat to 165F. Corrected On Site. Repeat Violation.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.-32. Corrected On Site.
- Observed single-service articles stored without protection from contamination.coffee stirs
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9/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.scramble eggs 122F and sausage gravy 116F.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical. Observed equipment and utensils not being sanitized. Corrected On Site.
- No Heimlich maneuver sign posted. Corrected On Site.
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6/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/29/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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