- Basic - Equipment and utensils not properly air-dried - wet nesting./ cambros
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ butter recommended rapid chill
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils , coffee pot
- Intermediate - Accumulation of black/green mold-like substance on/around orange juice dispensing nozzles.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided./ apples on buffet
|
10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station- cups . **Corrected On-Site**
|
6/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Leaking pipe at plumbing fixture. Observed hot water tank closest to the door leaking
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Pancake batter stored on floor. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm 200 ppm **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese packets, butter packets, shredded cheese, salsa, spinach 47° to 51°. Must be discarded at 10 am **Repeat Violation**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.croissants and toppings at the breakfast buffet. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Spatula in hand sink **Corrected On-Site**
|
11/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site** **Repeat Violation**
- High Priority - Cut spinach cold held at greater than 41 degrees Fahrenheit. 54°
- High Priority - Displayed food not properly protected from contamination.garnishes, croissants
- High Priority - Salsa 56° hard boiled eggs 47°cold held at greater than 41 degrees Fahrenheit.
- 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. Open package of Canadian bacon since Friday **Corrected On-Site**
|
8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination in kitchen.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dishmachine not sanitizing . sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Tested 3 times. 0 ppm **Admin Complaint**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cambros on dish rack
- High Priority - Displayed food not properly protected from contamination.apples on buffet line
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
|
5/17/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Chemical dish machine not properly sanitizing dishes a minimum strength. Chlorine 0 ppm.
- Basic - Inaccurate/damaged pressure gauge on dishmachine.
- Basic - Leaking pipe at plumbing fixture under dish machine
- High Priority - Cooked eggs hot held at less than 135 degrees Fahrenheit.found at 110?. Reheated eggs in microwave found at 189? **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sliced ham,cheese,boiled eggs,spinach cold held at 54? to 54? since 6:30 am. Placed on ice bath. Must be discarded at 10:30.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
|
1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.-10 degrees. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.chlorine
|
9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.- food containers cracked
- Observed employee with ineffective hair restraint.
- Critical - Observed food stored on floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.- cheese and milk between 51-62 degrees discarded and educated about time used instead of temperature. Corrected On Site.
- Observed single-service articles improperly stored.- togo containers not stored inverted Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.- milk
|
6/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed single-service articles stored without protection from contamination.-to go containers not stored inverted- Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
2/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.- Sanitizer bucket quat at 400ppm- Corrected On Site.
- Observed single-service items stored on floor.- coffee cups on floor under microwaves
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food.- apples at buffet line 400ppm not washed- Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.- scambbled eggs and ham hotholding below 135 degrees(eggs-120 degrees and ham 115 degrees )- items discarded- explained time as a public health control.- Corrected On Site.
|
9/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed gaskets with soil build-up.
|
5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Displayed food not properly protected from contamination./sneezeguard not effective on buffet maintenance will adjust to be sure that food is properly protected Repeat Violation.
- Observed employee with ineffective hair restraint.
- Critical. Handwashing cleanser lacking at handwashing lavatory./dispenser was improperly working Corrected On Site.
|
11/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Displayed food not properly protected from contamination./apples
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination./over the eggs in the chafing dish
- Critical. Observed handwash sink used for purposes other than handwashing./dumping coffee Corrected On Site.
|
7/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine./ chlorine strips
- Equipment and utensils not properly air-dried./ cambro's
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination./unwrapped coffee stirrers for self service
|
10/26/2009 | Routine - Food | Inspection Completed - No Further Action |
- 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. / new establishment 60 days
|
8/11/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Spring Hill Suites By Marriott, 5115 Indian Riiver Blvd, Vero Beach, FL »