- Basic - Coffee filters not stored in a protected manner to prevent contamination. Coffee station **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Refrigerator **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation** **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Foods on buffet, butter, milk, batter **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Mop bucket in front of sink **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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10/29/2014 | Routine - Food | Warning Issued |
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees. By HANDSINK in Dishroom.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Waffle batter 72° f, butter 64° f. Out of temperature less than four hours. Left info on Time As a Public Health Control.
- 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. Breakfast attendant Lora employed sixty days not yet certified.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.No date mark observed on open container of hard cooked eggs. Eggs can be kept for up to 7 days if date marked and held at proper temperature.
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3/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Temperature of waffle batter 75° f, milk 60° f on breakfast bar. Potentially hazardous foods may be held out of temperature provided written time as a public health control policy is in place. Food cannot be returned to temperature control and must be discarded at end of service. (Not to exceed 4 hrs.)
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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11/8/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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