Econo Lodge Space Center Improves its Sanitary Rating

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Heavily soiled.

Basic - Build-up of grease on nonfood-contact surface. Hood filters.

Basic - Case of single-service articles stored on floor in dry storage area.

Basic - Open dumpster lid.

Basic - Light not functioning. Under hood system.

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.

Basic - Storage of maintenance equipment in areas that may result in cross contamination. Painting, etc equipment in kitchen.

Basic - No copy of latest inspection report available.

Intermediate - Manager lacking proof of food manager certification.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

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

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Critical - Observed buildup of slime in the interior of ice machine.

Drain cover(s) missing. by triple sink.

Observed floor and wall junctures not coved.

Observed food debris accumulated on kitchen floor. along walls.

Light not functioning. several in kitchen. Repeat Violation.

Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. observed cooking on stove with hood suppression system on. Corrected On Site. turned hood system.

Critical - Displayed food not properly protected from contamination. sneezeguard placed too high above food on buffet allowing for contamination .

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored directly on top of machine. Repeat Violation.

Critical - Observed evidence of employee smoking in food preparation or other non-designated area. dirty ashtray on end of cook line.

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted and peeling.

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

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

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. plates on buffet not inverted.

Plumbing system in disrepair. leaking pipe, handsink by cook line. Repeat Violation.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Observed open dumpster lid.Repeat Violation.

Light not functioning. three light out in main kitchen room.

Observed unnecessary items on the premise. billiard table parts, sawhorses, etc in kitchen portion of establishment .

Critical - Observed food being cooled by nonapproved method. gravy, cooling covered.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. scoop on top of ice machine.

Critical - Observed buildup of slime in the interior of ice machine.

Observed leaking pipe at plumbing fixture. hand sink.

Observed open dumpster lid.

Violation: 15-30-1Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. thermometer calibrated. w lk in cooler- milk 48, butter 45 . butter packets, room temperature on buffet. recommended for administrative action on 10/7/10.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked eggs 114 buffet line, Corrected On Site. breakfast ending, discarding product.

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. gravy, eggs, biscuits all in pans with no overhead protection. recommended for administrative action on 10/7/10.

Critical - Observed food stored on floor. bag of flour, back room.

Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. smoking table set up in corner of kitchen. stated previous inspector said location was acceptable. told them it was not allowed inside.

Observed walk-in cooler gasket torn/in disrepair. stated that are on order

Critical - Observed encrusted material on can opener.

Observed single-service items stored on floor. case of foam cups, back room.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walk in cooler,44 degrees Callback- walk in cooler, milk-48, butter 46. 24 hour callback issued.

Critical - Violation: 08A-21-1Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. buffet line with covered crockpot and pan with lid uses for storage of eggs and sausage . not protected when lid is removed and customers serve themselves . Callback- self service crockpot with lid, and metal pans with lids exposes sausage gravy, eggs and biscuits when lids are removed by customers .

Violation: 15-30-1Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Violation: 15-32-1Observed walk-in cooler gasket torn/in disrepair.Callback- on order.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sausage, bacon, batter in wic.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walk in cooler,44 degrees

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. buffet line with covered crockpot and pan with lid uses for storage of eggs and sausage . not protected when lid is removed and customers serve themselves .

Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. dirty ash tray on end of cook line. Corrected On Site.

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Observed walk-in cooler gasket torn/in disrepair.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.Corrected On Site. establishment must use triple sink to sanitize dishes or use single service items until repaired.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed mild soil buildup inside ice bin.

Critical - Observed food-contact surfaces very heavily encrusted with grease and/or soil deposits. portable dish racks for clean dishes.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. plates and bowls not inverted on buffet lines

Critical - Observed handwash sink used for purposes other than handwashing. washing dishes. dish room.

Critical - No handwashing sign provided at a handsink used by food employees. employee restrooms.

Observed open dumpster lid.

Observed grease/ debris accumulated under cooking equipment.

Observed hole in wall. by door dry storage room.

Observed hole in wall. under triple sink.

Observed wall soiled with accumulated grease. behind cook line.

Light not functioning. kitchen.

Light not functioning.dry storage room

Critical - Observed unlabeled spray bottle. by microwave on line, yellow liquid.

Critical - Portable fire extinguisher not fully charged. For reporting purposes only. by walk in.

No copy of latest inspection report.

Critical - Manager lacking proof of Food Manager Certification.

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. Pro