Holiday Inn Express Improves its Sanitary Rating
3905 SW 43rd St
Gainesville, FL 32608
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Observed covered drink stored next to coffee parts on the prep counter. The drink was moved below. **Corrected On-Site**
Basic - Employee personal food not properly identified and segregated from food to be served to the public.Observed multiple instances of employee food stored on top of customer, in the kitchen reach in cooler. All items were arranged by a manager in the correct order. **Corrected On-Site**
Basic - Raw fruits/vegetables not washed prior to preparation.Observed at the customer self Serve counter, app,Es wrapped in plastic wrap, yet still having product sticker affixed on the apple skin.
Basic - No conspicuously located ambient air temperature thermometer in holding unit.The left reach-in freezer upstairs had no visible thermometer.
Basic - Single-service articles not stored inverted or protected from contamination.Observed single serve plates at the pancake station not inverted.
Basic - Soil residue build-up on nonfood-contact surface.The metal bar under the juice drain pan had accumulation. **Repeat Violation**
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. Eggs and sausage in the kitchen reach in cooler not dated. Dates were added. **Corrected On-Site**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Splash zone over the juice machine nozzles had accumulation.ALSO, the support that holds the drain tray for the juice machine. **Corrected On-Site**
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee salad stored in reach in cooler over food for the public. **Corrected On-Site**
No Violations Were Observed
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Drink on top of cookie oven. **Corrected On-Site**
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.Over 400 ppm quats.
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. The CFM recently left the business.
Intermediate - No probe thermometer provided to measure temperature of food products.
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.Plan was written, it was missing pancake batter.
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Amy.
Basic - Duct tape used to repair nonfood-contact surface. (Duct tape used to repair lid for pans)
Basic - Interior of microwave soiled with encrusted food debris. (Top of microwave) **Corrected On-Site**
Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
Basic - Coffee filters not stored in a protected manner to prevent contamination. (Not covered) **Corrected On-Site**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. (Reach-in in kitchen)
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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. (Jug of milk not marked when opened) **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. Given plan. **Corrected On-Site**
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Some knives not inverted at buffet.
Critical - Observed employee food stored in a prohibited area. Stored on top of restaurant food. Corrected On Site.
Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Top shelving with bread.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 57 degrees F Corrected On Site.
Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Biscuits, muffins & sliced breads.
Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.Serv Safe is not a approved employee food safety training program. All current employees employed less than 60 days.
Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. eggs
Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. spoons Corrected On Site.
Critical - Observed cloth used as a food-contact surface. Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when putting on gloves. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter on counter at 68.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening half and half
Critical - Observed food stored on floor.Bananas on floor.