- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use wet wiping cloth/towel used under cutting board. Heavy soil **Corrected On-Site**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Breads, sweet rolls, brown sugar, sauce, cut melons, etc.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Coffee station, buffet area and dishwasher area
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - /walk-in freezer floor soiled.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook, food prep employee
- Basic - Food stored in a location that is exposed to splash/dust. Dessert toppings stored under paper towels at hand wash sink. **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Toaster conveyer oven
- Intermediate - Accumulation of pink/orange mold-like slimey substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted, soiled material on slicer.
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Flour **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sack of potatoes in WIC, boxes in WIF
- Basic - Duct tape used to repair nonfood-contact surface. Reaching freezer door handle (by cookline)
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Waitstaff touching toast/bread on customer plate.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs stored over cheese and dressings in cookline reaching cooler.
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled. All of them have black buildup.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Coleslaw, tuna salad, etc, cookline reaching cooler.
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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Displayed food not properly protected from contamination. Sneeze guards pushed too far back to protect hot foods. **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sweet rolls, breads, muffins, bowl of jam, brown sugar, raisins, all exposed. Cloth napkins covering breads not adequate.
- High Priority - Shell eggs in use or stored with cracks or broken shells. Walkin cooler, discarded by chef. **Corrected On-Site**
- Intermediate - Food manager certification expired. Marianne S Jones certification expired 2/21/13
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. Tea urn not covered in bar area. Corrected On Site.
- Critical - Observed food stored on floor. Cereal Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chilli, sauce, salads, reachin cooler cookline.
- Waste line missing at soda gun holster. Bar
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10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Bar
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Lemon wedges at bar
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Utensils not stored handle up [wisk, spoons, spatulas, etc]
- Critical - Handwashing cleanser lacking at handwashing lavatory. Coffee bar handsink Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No handwashing sign provided at a handsink used by food employees. Coffee bar handsink
- Observed cutting board grooved/pitted and no longer cleanable. Attached to reachin cooler cookline Replaced by manager Corrected On Site.
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4/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Bar area 3 compartment sink [0ppm]
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Bar area
- Critical - License expired within 30 days after expiration date. Expired 12/1/11 see website Or call 850-487-1395 to renew.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open beverage next to brread and soup bowls. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Bartender and waitstaff garnishing beverages with barehands. [cut lemons, limes, oranges, cherries and olives] Discussed with manager. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed bartender cutting lemons and limes with barehands. Discussed with manager. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed kitchen employee changing gloves without washing hands between glove changes.
- Observed ice scoop with handle in contact with ice. Bar Corrected On Site.
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12/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 3 door reachin cooler at cookline 50F ambient air. Manager replaced missing pans on top and temperature came down to 41F. Repeat Violation. Corrected On Site.
- Mats and duckboards not removable or easily cleanable. Extremely sticky at cookline.
- Observed ice scoop with handle in contact with ice. [bar]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cookline reachin cooler 3 door [salad box] plantfoods 50F, dressings 50F, salads 55F. Manager states foods less than 4 hours out of temperature. Iced down. Cooler adjusted. Repeat Violation. Corrected On Site.
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8/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/25/2011 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Observed utensils not stored handle up. Spatulas, serving spoons, etc. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler across from stove at cookline. Foods 53-58F, ambient air 58F. This violation must be corrected by : 5/25/11.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop stored on top of dusty ice machine. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. Cookline across from stove.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reachin cooler cookline, dairy 53F, poultry [sliced turkey] 53F, chilli 58F. Stop sale, discarded by management . Corrected On Site. This violation must be corrected by : 5/25/11.
- Critical - Observed raw animal food stored over ready-to-eat food. Reachin cooler raw beef stored over cut tomatoes and cake. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Observed utensils stored in crevices between equipment. Knives stored between reachin cooler and preparation table. Corrected On Site.
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5/24/2011 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Dishwash area
- Critical - Observed dented cans. Olives
- Observed ice scoop with handle in contact with ice. [bar] Corrected On Site.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical - Observed soil residue in storage containers. Plastic crates for produce in walkin cooler have moldlike substance.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walkin cooler, rice, mashed potatoes.
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food with mold-like growth. Observed rotten potatoe on top of other potatoes in walkin cooler. Corrected On Site.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cheese, ham, sliced and repackaged. Walkin cooler Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walkin cooler, french toast batter, cut fruit, cut vegetables. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. Numerous plastic squeeze bottles at cookline, plastic containers of different flour, egg wash, sauces all need labeling.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Observed clean plates stored in food expo area having debris on them. Corrected On Site.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Observed single-service articles stored without protection from contamination. Styrofoam takeout containers should be covered or inverted. Corrected On Site.
- Waste line missing at soda gun holster. [two at bar]
- Observed open dumpster lid.
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10/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. NO PROOF OF REQUIRED EMPLOYEE TRAINING PROVIDED.
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6/28/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Working containers of food removed from original container not identified by common name. Unlabeled squeeze bottles on cookline at left side above sandwich bar cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bulk Carribean chicken chowder at 59 degF. Ambient air 34degF. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bulk cooked rice, 47degF. Corrected On Site. Ambient air 34degF.
- Critical. Observed food being cooled by nonapproved method. Deep, covered buckets stored clustered on bottom corner shelf of walk-in cooler.
- Critical. No conspicuously located thermometer in reach-in cooler at cookline.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed buildup of soiled material on mixer head.
- Observed soda gun holster at bar with accumulated slime/debris.
- Critical. No handwashing sign provided at a handsink used by food employees.at bar
- Critical. Hand wash sink lacking proper hand drying provisions. at bar
- Critical. Handwashing cleanser lacking at handwashing lavatory. at bar
- Critical. Boiler certificate not posted in boiler room. For reporting purposes only.
- Critical. No carbon monoxide sensor device located in a gas boiler room in a building which also contains sleeping rooms. Boiler Information: 349.9 gal., 300000 BTU
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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. Pro
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4/26/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/7/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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