Hathaway Inn - Breakfast Bar Degrades its Sanitary Rating

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Rag by hand wash sink. **Corrected On-Site**

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

No Violations Were Observed

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Cove molding at floor/wall juncture broken/missing under hand wash sink .

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

High Priority - Glass cleaner stored by or with food.

Intermediate - Handwash sink used for purposes other than hand-washing. Food debris in hand sink .

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

No Violations Were Observed

High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**

Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**

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

Intermediate - No soap provided at handwash sink.

Basic - Open dumpster lid.

Basic - Building components, attachments or fixtures in poor repair. Observed boiler room door rusted and in disrepair.

High Priority - License expired within 30 days after expiration date.

Basic - No copy of latest inspection report available.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Waffle batter 56 f cos 39 f. Waffle batter was on buffet line less than four hours. Manager placed in freezer to correct on site. **Corrected On-Site**

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

Basic - No handwashing sign provided at a hand sink used by food employees. Female restroom. **Corrected On-Site** **Repeat Violation**

Basic - Open dumpster lid. **Repeat Violation**

High Priority - Toxic substance/chemical stored by or with food. Cleaner next to waffle mix and sausage gravy.

Critical - Working containers of food removed from original container not identified by common name. Observed waffle batter held 24 hours with no date mark.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed non shell eggs at 47.2 in reach in cooler at buffet. Out less than 4 hours.

Critical - No conspicuously located thermometer in reach in freezer in dry storage room and in preparation room. Corrected on site the reach in freezer in preparation room. **Repeat Violation**

Clean utensils not stored inverted or in a protected manner.

Critical - No handwashing sign provided at a handsink used by food employees in women's restroom and in lobby. **Repeat Violation**

Critical - Hand wash sink lacking proper hand drying provisions in preparation room.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Observed open dumpster lid.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed waffle batter at 47 degrees fahrenhiet at buffet bar. Placed back in freezer to bring down temperature. Observed at 37 degrees fahrenhiet.Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese at 51 degrees fahrenhiet at buffet bar. Rotated out. Has not been out of temperature 4 hours. Observed at 46 degrees, temperature is coming down.Corrected On Site.

Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Observed thermometer reading in reach in cooler by dry storage area at -10 degrees fahrenhiet.

Critical - No conspicuously located thermometer in holding unit. Reach in freezer by dry storage.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving in dry storage.

Observed single-service items stored on floor. Napkins in dry storage. Corrected On Site. Repeat Violation, 1/9/12

Observed single-service items stored on floor. Styrofoam cups in dry storage. Corrected On Site. Repeat Violation, 1/9/12.

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

Twenty (20) foot-candles of light not provided in room with reach in coolers by dry storage. Repeat Violation, 1/9/12.

Critical - Boiler certificate not posted in boiler room. Observed at front desk. For reporting purposes only.

Observed single-service items stored on floor.Plates and cups.

Lights missing the proper shield, sleeve coatings or covers, dishwashing area.

Twenty (20) foot-candles of light not provided inside equipment where food is stored.

No Violations Were Observed

No Violations Were Observed

Critical - Violation: 16-04-1No drainboards or equivalent provided for soiled items and/or air drying cleaned items.

Critical - Violation: 16-09-1No three-compartment sink provided. Observed room with sinks piled with supplies again and sinks not accessible. They haveva two compartment sink and one small sink to the side of that. They were going to install another hand sink and use the three sinks available for their 3 compartment sink. Storage items cleared out of area before I left. 3 compartment sinks must be used to properly wash, rinse, and sanitize food equipment. Corrected On Site.Repeat Violation, 6/9/11.

Critical - Violation: 20A-04-1Equipment food-contact surfaces and utensils not sanitized. No three compartment sink and room with sinks piled with storage supplies. Corrected On Site.

Critical - Violation: 31-07-1Hand sink missing at dishwashing area.

Critical - Violation: 48-12-2No current boiler certification provided/available. For reporting purposes only. Repeat Violation, 6/9/11.

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.

Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.

Critical - No three-compartment sink provided. Observed room with sinks piled with supplies again and sinks not accessible. They haveva two compartment sink and one small sink to the side of that. They were going to install another hand sink and use the three sinks available for their 3 compartment sink. Storage items cleared out of area before I left. 3 compartment sinks must be used to properly wash, rinse, and sanitize food equipment. Corrected On Site.Repeat Violation, 6/9/11.

Critical - Equipment food-contact surfaces and utensils not sanitized. No three compartment sink and room with sinks piled with storage supplies. Corrected On Site.

Critical - Hand sink missing at dishwashing area.

Critical - No current boiler certification provided/available. For reporting purposes only. Repeat Violation, 6/9/11.

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.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed milk on buffet line at 45 degrees fahrenhiet. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed milk at 45 degrees fahrenhiet in reach in cooler. Adjusted temperature in cooler. It was too high. Corrected On Site.

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 at 70 degrees fahrenhiet on buffet line and made one hour prior. Must be cooled down to 41 degrees fahrenhiet before service. Iced down to help it cool down quicker and temperature adjusted in reach in cooler. Corrected On Site.

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

Critical - Observed hand wash sink used for purpose other than washing hands. Washing food equipment.

Critical - Observed three compartment sink blocked with hotel stored equipment and you cannot get to sinks.

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. Observed three compartment sink blocked by hotel equipment and not being used. Per owner, they are washing everything in handsink in lobby.

Critical - Observed unlabeled spray bottle. Corrected On Site.

No copy of latest inspection report.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk on buffet line observed at 45 degrees fahrenhiet. Corrected On Site.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving in pantry room.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Corrected On Site. Gave management tube of strips.

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

No Violations Were Observed

No Violations Were Observed

No Violations Were Observed

Critical - Equipment food-contact surfaces and utensils not sanitized.

Critical - Hand wash sink lacking proper hand drying provisions. Kitchen area

Critical - No Certified Food Manager for establishment.This violation must be corrected by : 11-20-08.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Observed floor and wall junctures not coved. Refrigerator area.

Observed food debris accumulated on kitchen floor. Refrigerator and freezer area.

Critical - Observed hand wash sink used for purpose other than washing hands.

Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions at the handwash sink in the breakfast area.

Critical - Violation: 32-17-1Handwashing cleanser lacking at handwashing lavatory.

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 This violation must be corrected by : 8-19-08.