- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. In reach in cooler
- Basic - Food stored on floor. Cereal **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) food on buffet hot held at less than 135 degrees Fahrenheit.Eggs 112°F reheated to 177°F, **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils stored next to handwash sink exposed to splash. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Equipment in poor repair. Hot holding unable to adjust temperature to increase it - see comment section for suggestions-
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ready to eat eggs 125° f - corrective action - reheated- see comment section
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Probe thermometer provided to measure temperature of food products in disrepair.
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk, 45F, dining room, chilled **Corrected On-Site**
- High Priority - Cooked eggs hot held at less than 135 degrees Fahrenheit. 128F, buffet, reheated
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausage 127F, buffet, reheated **Corrected On-Site**
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6/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet mop not stored in a manner to allow the mop to dry. In kitchen
- High Priority - Cooked eggs hot held at less than 135 degrees Fahrenheit. 95F, buffet line, reheated **Corrected On-Site**
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1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter, 48f, buffet Corrected On Site. chilled
- Observed single-service articles improperly stored. paper plates Not inverted, buffet Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. eggs, 127F, buffet Corrected On Site. reheated
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8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. eggs, 125 F, buffet line Corrected On Site. reheated
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/20/2011 | Routine - Food | Warning Issued |
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