- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.- white cooler in storage area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. - coffee stirrers sticks
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter pats 50°f, cream cheese 53°f, shredded cheese 50°f and other items on buffet, put out at 6am and establishment discards all buffet items after breakfast so filled out TPHC paperwork with operator
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.- potatoes 121°f, reheated to 170°f **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.-doors of white refrigerator in storage area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided.- apples not wrapped
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs at 55°F. Educated manager on using time as a public health control **Corrected On-Site**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples **Corrected On-Site**
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11/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Hairspray, body spray, and goldbond medicated powder in storage cabinet
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7/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination, eggs in chaffing dish with lift up lid, oatmeal, and assorted toppings in a bain marie and display containers with lift up lids that allow for potential customer cross contamination while being dispensed.
- Critical - Equipment food-contact surfaces and utensils not sanitized, food employee stated sanitizer is currently not in use when ware washing at the 3 bay sink. Establisment must provide sanitizer for ware washing prior to using utensils.
- Critical - No Certified Food Manager for establishment, manager has taken test on 09/13/12 and is waiting for results. Establisment issued DBPR HR license issuee on 09/17/12. Certified Food Manager certification must be available by next unannounced inspection.
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
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