- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 72°, cream cheese 49° in small refrigerator on breakfast buffet. hard boiled eggs 49° moved to refrigerator,in kitchen from small cooler on breakfast buffet. Bottom shelf in cooler on breakfast buffet ambient temperature 55° if hard boiled eggs are held there each day they will have to be added to TPHC and discarded at theend of breakfast each day. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Time marking for today not tracked by attendant. Corrective action-items discarded **Repeat Violation**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Area around nozzles has some black build up
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Door to employee restroom does not close completely. Door sticks on carpet under it.
- Basic - Equipment in poor repair. Refrigerator on buffet line ambient temperature on bottom shelf 50°, top shelves ambient temperature 41°-43°. Do not store any TCS foods on bottom shelf in unit until it is able to maintain ambient temperature of 41° or below.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Missing in refrigerator in storage room **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hard boiled 50°, butter packets 49° in small unit on buffet line. Corrective action-moved product to unit in kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. Waffle batter not discarded after 4 hours. Product was stored in refrigerator to cool for reuse tomorrow. Corrective action-manager discarded product
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking on waffle batter **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Containers of scrambled eggs and sausage links in refrigerator to cool with lids tightly secure on containers **Corrected On-Site**
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Case of coffee on floor
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Ceiling tiles at kitchen entrance have green/black build up on them
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking to indicate when waffle batter was prepared. Product discarded
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Area around nozzles have some black build up on them
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by broken refrigerator **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at sink in kitchen **Corrected On-Site**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples on buffet line not adequately protected from guest contamination due to sneeze guard being too high.
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7/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. Establishment does not have sanitizer available in kitchen area to utilize in triple sink for ware washing. Dishes washed and not sanitized.
- Critical - Observed buildup of slime on juice dispensing nozzles. Old juice build up inside of orange juice nozzle. **Repeat Violation**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs hard at 51? in cooler on buffet line. Corrective action-moved eggs to refrigerator in kitchen area.
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs stored over juices in refrigerator **Corrected On-Site**
- Critical - Observed unlabeled spray bottle. Container of bleach brought into kitchen area not labeled. **Corrected On-Site**
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Improper defrosting of frozen cooked egg product. Placed under running water. COS
- Residue build up on underside of juice machine in kitchen.
- Single service item stored on floor in kitchen. Styrofoam cups by freezer.
- Wet wiping cloth not stored in sanitizer bucket between uses. By juice machine.
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7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. pitcher set on towel to dry, damp
- No copy of latest inspection report.
- Observed build-up of food debris on nonfood-contact surface. shelves, bottom of reach-in
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
- Observed residue build-up on nonfood-contact surface. around juice dispenser
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4/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed ceiling tile in disrepair. water damage ?
- Critical - Observed food stored on floor. coffee
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. sneeze guards present but inadequate.
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed expired Food Manager Certification.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. eggs 122F, buffet line, discarded Corrected On Site.
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4/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 28-12-1 Observed establishment operating with changed menu and/or increased seating without approval for such change. 20 seats total 12/27/10 Got seating count from city of fernandina, must fax 904.727.5558 seating change record form when completed
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. ceiling tiles in kitchen
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12/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. waffle mix, milk, cream cheese, butter, wrote times Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized. washing and rinsing dishes only, no sanitizer set up
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. white reach-in cooler
- Observed single-service items stored on floor. box with cups in kitchen
- Critical. Observed establishment operating with changed menu and/or increased seating without approval for such change. 20 seats total
- Plumbing system in disrepair. pipe under 3 comp sink Corrected On Site.
- Ceiling not smooth and easily cleanable. ceiling tiles in kitchen
- Critical. Observed toxic item improperly stored. soap over clean dishes at 3 comp sink Corrected On Site. Repeat Violation.
- Critical. No Certified Food Manager for establishment.
- Critical. Certified Food Manager unable to answer basic Food Code questions. didn't know how to calibrate thermometer or Big 5 foodborne illnesses
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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10/26/2010 | Routine - Food | Warning Issued |
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. ceiling tiles in kitchen
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment. 30 days to obtain
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. 60 days to obtain
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5/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk, cream cheese, waffle mix, explained time as public health control, food must be discarded at 9:30am Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product. 0-220F
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. apples, hot food and bread in container with lids that custumers open
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine , found them Corrected On Site.
- Observed single-service articles stored without protection from contamination. plates, front counter Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. mop sink at water heater room
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. in office
- Ceiling not smooth and easily cleanable. ceiling tiles in kitchen
- Critical. Observed toxic item improperly stored. soap next to pitcher lid in cabinet Corrected On Site.
- Critical. No Certified Food Manager for establishment. 30 days to obtain
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. 60 days to obtain
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5/6/2010 | Routine - Food | Warning Issued |
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