Country Inn Food Service Degrades its Sanitary Rating

Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site** **Repeat Violation**

Basic - Ice buildup in reach-in freezer. Bottom of back freezer.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dishwasher area.

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 in reach in cooler. **Corrected On-Site**

No Violations Were Observed

Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. must be corrected by 3/14/16. **Warning**

Basic - Coffee filters not stored in a protected manner to prevent contamination.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - No handwashing sign provided at a hand sink used by food employees.

No Violations Were Observed

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 49° f , cream cheese 49° f , milk46° f **Corrected On-Site**

No Violations Were Observed

No Violations Were Observed

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese at 47, milk at 47, butter at 44 in reach in cooler in kitchen. Note this violation must be corrected by January 7,2013. **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. Establishment open from 6:00am to 9:30 am with waffle batter being discarded at end of each shift. Observed waffle batter with time made at 8:00am with temperature of 70f. **Corrected On-Site** **Warning**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**

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

Intermediate - Accumulation of mold-like substance on juice dispensing nozzles. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees in men and women restroom. **Corrected On-Site** **Warning**

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cut melon at buffet at 50 degrees fahrenhiet. Re-iced and rotated out. Not out of temperature 4 hours. Observed at 39 degrees fahrenhiet. Corrected On Site.

Critical - Observed hot potentially hazardous food received at less than 135 degrees Fahrenheit. Pepper gravy at 109 degrees. Reheated to 167 degrees.Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cut cantalope at 48 degrees fahrenhiet on buffet line. It had only been out 1 hour, rotated out and more ice placed out in holding area. Corrected On Site.-Observed melon at 35 degrees fahrenhiet. Repeat Violation, 8/11.

Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Observed thermometer in reach in cooler reading 50 degrees.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cabinet facings in kitchen. Repeat Violation, 8/11.

Critical - Violation: 03D-02-1Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed waffle batter on buffet line at 46 degrees fahrenhiet. Buffet is closing in 10 minutes and batter will be voluntarily thrown out. Observed at 59 degrees upon callback. Voluntarily thrown out. Product placed out at 7 am, 2 hours prior. Paperwork given for time as public health control for waffle batter at buffet breakfast.

Violation: 15-31-1Observed nonfood-contact equipment in poor repair. Observed facing on cabinet doors in kitchen coming apart-appears like water damage, not smooth and easily cleanable.

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. Fax cover sheet given to fax in proof.This violation must be corrected by : 9/19/11.

Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed waffle batter on buffet line at 46 degrees fahrenhiet. Buffet is closing in 10 minutes and batter will be voluntarily thrown out.

Observed nonfood-contact equipment in poor repair. Observed facing on cabinet doors in kitchen coming apart-appears like water damage, not smooth and easily cleanable.

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. Fax cover sheet given to fax in proof.This violation must be corrected by : 9/19/11.

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed oatmeal, yogurt, toppings, and fruit cocktail not under sneezeguard.

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

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Utensils in kitchen area. Corrected On Site.

Critical - Stop Sale issued due to adulteration of food product. Pepper gravy in reach in cooler.

Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Pepper Gravy dated 12/6/10 in reach in cooler.Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Potatoes in reach in cooler.

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

Observed employee with no hair restraint.

Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.

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

Observed residue build-up on wooden shelving in cabinet

Observed plastic spoons improperly stored in cabinet drawers that doesn't protect against contamination.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk Corrected On Site.

Critical - Displayed food not properly protected from contamination. Buffet

Critical - Observed employee's personal food stored with food for consumers.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Boiled eggs on buffet line.

Observed single-service articles improperly stored. Cups in kitchen. Corrected On Site.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Hand wash sink lacking proper hand drying provisions. In breakfast area.Corrected On Site.

Critical - Observed food stored on floor. Case of gravy in kitchen

Observed hole in wall. Breakfast area.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.

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

Critical - Observed encrusted material on can opener.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.eggs on buffet at 126

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