Days Inn & Suites Fs Improves its Sanitary Rating
435 N Tyndall Pkwy
Panama City, FL 32404
Health Inspection Reports
10/3/2016 | 1 Violations | Rating 5/5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor.
4/19/2016 | 0 Violations | Rating 5/5
No Violations Were Observed
2/16/2016 | 2 Violations | Rating 4.5/5
Intermediate - No proof of required state approved employee training provided for any employees. ( AJ )To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. maintains 47° F **Repeat Violation** **Warning**Upon call back manager is using time as a public health control .
2/11/2016 | 5 Violations | Rating 3.75/5
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter and yogurt 47° F for less than 4 hours . Manager transfer to another cooler . **Repeat Violation** **Warning**
High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site** **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. ( AJ )To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. maintains 47° F **Repeat Violation** **Warning**
8/28/2015 | 0 Violations | Rating 5/5
No Violations Were Observed
6/24/2015 | 4 Violations | Rating 4/5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 47° F, yogurt 47 ° F out of temperature for less than four hours . Manager transfer to another cooler . **Corrective Action Taken** **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. Glass door cooler maintains 47° F. **Warning**
7/8/2014 | 2 Violations | Rating 5/5
Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
Basic - Single-service items stored under sewer lines that are not shielded to intercept potential drips. Sugar packets stored under hand sink drain lines.
2/12/2014 | 0 Violations | Rating 5/5
No Violations Were Observed
12/11/2013 | 1 Violations | Rating 4.75/5
Intermediate - Food manager certification expired. **Warning**
8/6/2013 | 1 Violations | Rating 4.75/5
High Priority - Live, small flying insects in food preparation area.
5/17/2013 | 2 Violations | Rating 4.75/5
Basic - Reach-in cooler gasket torn/in disrepair in the dinning hall.
Intermediate - Juice machine on self-service drink machine soiled/build up of mold-like substance/slime.
2/28/2013 | 1 Violations | Rating 4.75/5
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.
8/30/2012 | 1 Violations | Rating 5/5
Observed gaskets/seals on cold holding unit in poor repair in the dinning area.
6/15/2012 | 0 Violations | Rating 5/5
No Violations Were Observed
1/3/2012 | 1 Violations | Rating 5/5
Observed single-service items stored on floor.Observed plastic cups underneath the counter setting on the floor.
7/13/2011 | 3 Violations | Rating 4.75/5
Observed clean equipment stored on floor.Observed coffee pot setting on the kitchen floor.
Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
Observed unnecessary items on the premise.Observed a television setting on the floor inside the kitchen area. Corrected On Site.
1/3/2011 | 4 Violations | Rating 4.25/5
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Milk.
Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Critical - Bathroom not enclosed with tight-fitting, self-closing doors.Observed both men's and womens restrooms doors not self-closing.
Observed open dumpster lid. Repeat Violation.
8/5/2010 | 2 Violations | Rating 5/5
Observed clean equipment stored on floor.
Observed open dumpster lid.
4/13/2009 | 3 Violations | Rating 4.25/5
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
Critical - Observed interior of microwave soiled.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cream cheese
1/28/2009 | 2 Violations | Rating 4.5/5
Critical - Hand wash sink lacking proper hand drying provisions.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cream cheese at 53 degrees.
10/8/2008 | 4 Violations | Rating 4.25/5
Critical - Hand wash sink lacking proper hand drying provisions.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
Critical - Observed hand wash sink used for purpose other than washing hands.storage
Observed single-service articles stored without protection from contamination.
10/3/2008 | 0 Violations | Rating 5/5
No Violations Were Observed
7/9/2008 | 9 Violations | Rating 3/5
Critical - Violation: 08A-20-1Displayed food not properly protected from contamination.Apples not wrapped.
Critical - Violation: 12A-15-1Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use.
Critical - Violation: 17-09-1Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions.
Violation: 33-16-1Observed open dumpster lid.
Critical - Violation: 41B-03-1Observed unlabeled spray bottle.
Critical - Violation: 45-41-1Portable fire extinguisher tag out-of-date.
Critical - Violation: 53A-07-1No Certified Food Manager for establishment. This violation must be corrected by : 6-10-08.
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. Pro
7/9/2008 | 2 Violations | Rating 4.5/5
Critical - (1) Each licensed establishment shall have a minimum of one certified food protection manager responsible for all periods of operation.
Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. 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.