- Basic - Bulk milk dispenser with dispensing tube not cut at an angle. Dispenser in back prep area
- Basic - Interior of microwave soiled with encrusted food debris. Breakfast bar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Waffle batter 45-52f, cream cheese 57f, boiled eggs 62f, milk 54f degrees. All products are at the breakfast buffet bar area. Breakfast is served from 6am- 9am. Per person in charge all products are discarded at end of service time. Corrective action for a time as a public health.
- 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 products at breakfast bar , waffle batter, boiled eggs, milk, cream cheese
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples at breakfast bar buffet
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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Half used employee drink in white reach in freezer
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee rest room **Corrected On-Site**
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12/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In white reach in freezer.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler gasket torn/in disrepair. White cooler
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream cheese 44 f
- Intermediate - Cold water not provided/shut off at employee handwash sink. Maintinence man disconnected. And working to fix
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Hard boiled eggs in white reach in cooler and bulk milk in dispenser
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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bu 3 c sink **Warning**
- 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. Bulk milk **Warning**
- Intermediate - Manager lacking proof of food manager certification. found in office **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.by 3 c sink **Warning**
- Intermediate - No soap provided at handwash sink. By 3 c sink **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. **Corrected On-Site**
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Working containers of food removed from original container not identified by common name.bulk milk and hard boiled eggs **Corrected On-Site**
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11/21/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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