- Basic - Open condiments provided for self-service not properly protected. Walnut, raisins for cereal
- Basic - Open dumpster lid.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Breads, eggs, gravy, breakfast meats, at buffet line the sneeze guards are not effective, advised
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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in reach in cooler at buffet libe
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic wares
- High Priority - All potentially hazardous (time/temperature control for safety) food on buffet hot held at less than 135 degrees Fahrenheit. Advised
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter temp at 52°, cream cheese temp at 50°, less than 4 hours adbised
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. At buffet line
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6/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plates **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Less than 4 hours, advised **Warning**
- High Priority - Cooked eggs hot held at less than 135 degrees Fahrenheit. **Warning**
- High Priority - Gravy hot held at less than 135 degrees Fahrenheit. **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
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6/27/2013 | Routine - Food | Warning Issued |
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tong on dirty, used oven mat
- Basic - Single-service articles not stored inverted or protected from contamination. Plate at buffet
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter package at buffet line 68 degree F, less than 4 hours, Advised
- 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. Pitchers of milk have no time marking. Advised
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage at buffet
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1/14/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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