- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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09/12/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No certified food manager for establishment.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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08/26/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in dry storage area. Observed cereal on floor Near laundry facility and bananas and apples not 6 inches off the floor near sitting area
- Basic - Covered waste receptacle not provided in women's bathroom. Observed employee unisex bathroom with no covered trash can
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth near pancake machine. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed female employee changed gloves with no hand wash.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitation bucket with over 200 ppm quaternary. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No certified food manager for establishment.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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6/26/2014 | Routine - Food | Warning Issued |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm in dishmachine .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk, eggs in reachin cooler on buffet line at 48°F. Items will be discarded at end of breakfast as per manager and have been in unit less than four hours as per operator. Corrective action taken. Time as a public health control implemented for buffet line as well. Cream cheese in back refridgerator at 45°F, cooler placed on high corrective action taken .
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage on buffet line at 117°F, time as public health control implemented and sausage replaced. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink used to hold dishes . **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. Reachin cooler on buffet line ambient temp 50°F.
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2/11/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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