Best Western Food Service Degrades its Sanitary Rating

Basic - Food not stored at least 6 inches off of the floor. Apples. **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. Waffle batter.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed copies of SafeStaff.

No Violations Were Observed

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 47° F, butter 47° F, cream cheese 47° F **Warning**

High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Sausage 47° F, egg patties 50° F. Cooler turned down and moved sausage and egg to freezer . **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site** **Warning**

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. Maintains 47° F . **Warning**

High Priority - Employee failed to wash hands before putting on gloves to work with food.

High Priority - Gravy hot held at less than 135 degrees Fahrenheit. 132 on self service line . Will discard at 9:30 am

Basic - Bathroom door not self-closing.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - No copy of latest inspection report available.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Clean pitchers not stored inverted or in a protected manner.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Critical - Violation: 53B-08-1No proof of required employee training provided. To order approved program food safety material, call DBPR?contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed two attendents working breakfast this morning without proof of certifications.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Observed reach in coolers in kitchen and buffet line not maintaining 41 degrees fahrenhiet. Observed temperatures of 48-52 degrees fahrenhiet.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed milk at 47 degrees fahrenhiet and yogurt at 48 degrees fahrenhiet on buffet line in reach in cooler. Stop sale issued.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs at 52 degrees, liquid egg whites at 48 degrees, cream cheese at 49 degrees, milk at 48 degrees fahrenhiet in reach in cooler in kitchen. Stop sale issued.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler in kitchen and on buffet line at 48 degrees and 52 degrees fahrenhiet.

Critical - Observed case of apples stored on floor in kitchen. Corrected On Site.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.(Three compartment sink). Corrected On Site.

Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.

Observed floor and wall junctures not coved in kitchen underneath handsink.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed two attendents working breakfast this morning without proof of certifications.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed waffle batter on buffet line at 74 degrees fahrenhiet; product has been out 2-1/2 hours. 1-1/2 to cool down to 41 degrees fahrenhiet or below. Owner decided to discard batter by his choice. Corrected On Site.

Critical - Observed case of apples stored on floor in kitchen area.Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed hashbrowns on buffet line at 122 degrees fahrenhiet. Voluntarily thrown out. Corrected On Site.

Critical - Observed food being cooled by nonapproved method. Observed waffle batter on buffet line at 72 degrees fahrenhiet -Made at 5:30 am, has 30 minutes to cool down to 41 degrees or below. Placed in freezer. Discussed methods to keep batter cool.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Shredded cheddar cheese. in reach in cooler. Corrected On Site.

Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.

Critical - No conspicuously located thermometer in holding unit. Reach in cooler in kitchen.Corrected On Site.

Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Observed at 100ppm. Corrected On Site.

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed at 100ppm. Corrected On Site.

Critical - No Certified Food Manager for establishment. Under new management, 30 days to comply.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese at 58 degrees fahrenhiet on buffet line. It had been out for 2 hours. Put back in cooler and rotated out. Corrected On Site. Repeat Violation, 10/26/10.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed french toast at 103 degrees fahrenhiet on buffet line. Reheated. Corrected On Site. Repeat Violation, 10/26/10.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed eggs at 118 degrees fahrenhiet on buffet line. Reheated. Corrected On Site. Repeat Violation, 10/26/10.

Critical - No thermometer provided to measure temperature of food product. Observed a meat thermometer only. Repeat Violation, 10/26/10

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.Observed a container of test strips for a pool.Repeat Violation, 10/26/10.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation, 10/26/10.

Critical - Equipment food-contact surfaces and utensils not sanitized. Staff on duty states that they have not and are not using any type of sanitizer that they set up in a sink and immerse anything in when washing dishes. They are using a clorox disposable wiping cloth and wiping over dishes and equipment.Corrected On Site. I showed them how to set up sink for sanitizer and tested it out at 50ppm. Repeat Violation, 10/26/10.

Critical - Observed regular bleach stored in a container marked "Comet Cleaner with bleach". Improperly labeled. Corrected On Site.

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. Extra Plumber needs certification. Observed employee, Jeanee Tyndall behind front desk working and she had her certification and Cooky Plumber was the main person working breakfast area with no certification. Cooky has been an employee for 5 years. Repeat Violation, 10/26/10.

No Violations Were Observed

Critical - Violation: 08A-21-1Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

Critical - Violation: 53B-08-1No 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. Donnie Mathis works breakfast on weekends and has been working breakfast for more than 60 days with no employee training certification.

Critical - Stop Sale issued due to adulteration of food product.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served. Biscuit dated 10/2/10.

Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Bacon dated 10/15/10.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. French toast sticks.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter in reach in cooler at 50 degrees Fahrenhiet.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed milk on buffet ne at 60 degrees Fahrenhiet. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese on buffet line at 60 degrees Fahrenhiet. Product was not in any cooling device or with ice.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed milk at 42 degrees Fahrenhiet and yogurt at 44 degrees Fahrenhiet. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed sausage patties on buffet line at 120 degrees Fahrenhiet. Sterno had been turned off approximately 15 minutes.Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed cooked eggs at 115 degrees Fahrenhiet and sterno had been turned off approximately 15 minutes. Corrected On Site.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed sausage gravy in reach in cooler at 48 and 50 degrees Fahrenhiet.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken tenders in reach in cooler at 52 degrees Fahrenhiet.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.

Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Observed at 28 degrees Fahrenhiet.

Critical - No thermometer provided to measure temperature of food product.

Critical - No conspicuously located thermometer in holding unit. Reach in on dining room side of kitchen area.

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

Critical - No drainboards or equivalent provided for soiled items.

Critical - Per management, Keri McKinley, they are not using the 3 compartment sink as should be. They are using 1st sink to hold dirty dishes, 2nd sink to wash, & 3rd sink to rinse.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Equipment food-contact surfaces and utensils not sanitized. Sanitizer not being used when washing dishes per food management.

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. Donnie Mathis works breakfast on weekends and has been working breakfast for more than 60 days with no employee training certification.

No Violations Were Observed

No Violations Were Observed

Critical - Observed food stored on floor. Box of fruit punch on kitchen floor. Repeat Violation. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Bacon at 94 degrees in warmer. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Eggs in warmer at 112 degrees. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Gravy in reachin cooler

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - No conspicuously located thermometer in holding unit.

Observed standing water in bowl under 3 compartment sink.

Critical - Observed food stored on floor. Cases of waffle mix.

Observed single-service articles stored without protection from contamination.

Critical - Observed unlabeled spray bottle.

Unwrapped single-service utensils not presented so that only the handles are touched.