- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Interior of microwave moderately soiled with encrusted food debris.
- Basic - The 3 compartment sink is rusted/pitted
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ eggs, sausage 111- 124 degrees f on the buffet- recommended because product is discarded at the end of breakfast to add to their time plan- employee will discard the eggs and sausage at 9:30 am- will discuss with manager and add to plan
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 3 bay sink for ware washing is becoming rusted and pitted.
- Basic - Apples stored near hand sink exposed to splash.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front counter reach in cooler.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked shelled eggs c.h 44° to 47° recommend to rapid chill to 41°. Rechecked again 15 minutes later found at 41° **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.precooked eggs h.h at the buffet 117° to 124°. Reheated in microwave found at 170° **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Waffle batter found ambient cooling while in a plastic container while cover. Recommend to place in a shallower container uncovered. Placed in shallower containers and placed in the freezer to rapid chill to 41° **Corrected On-Site**
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6/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / employee creamer in reach in
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water./ gravy and milk **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food./ cleaner by coffee packs **Corrected On-Site**
- 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. / milk
- Intermediate - Handwash sink used for purposes other than handwashing./ washing apples in HWS
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food./ did not have all information included on plan
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1/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ kitchen area **Corrected On-Site**
- 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 waffle mix at buffet **Corrected On-Site**
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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hole in ceiling.above the 3 bay sink
- Basic - Wood food-contact surface not properly sealed. The painted wood storage shelves are worn out exposing raw wood and peeling paint in the kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.waffle batter at 76? in the hold unit on the front counter, information and document to use time as a control was provided and will be used. **Corrected On-Site**
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
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