La Quinta Breakfast Improves its Sanitary Rating

Intermediate - - From inspection on 2016-12-13: 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. Trever and Mercedes - From follow-up inspection on 2017-02-07: **Time Extended**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**

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. Milk 48f **Corrective Action Taken**

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. Trever and Mercedes

Basic - Cardboard used to line food-contact shelves. Under microwave

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Spray cleaners near bread

No Violations Were Observed

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form filled out on site

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

Basic - Wiping cloths used under utensils when they are dripping from the dish area.

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese on crash car at 67f corrective action taken

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Oppm chlorine in 3 bin sink

Intermediate - Handwash sink used for purposes other than handwashing. There are food utensils stored in the handsink

Basic - There is no signage for taking a clean plate at the buffet

Intermediate - Food dispensed at the salad bar/buffet line or customer self-service area without the use of scoops, tongs, deli papers, self-dispensing units, gloves or other utensils.. Customers observed taking bread with bare hands. Recommend signage for customer to use utensils

No Violations Were Observed

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

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

High Priority - Displayed food not properly protected from contamination. The bread containers do not have adequate food protection

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked eggs 53f and sausage 47f Relocated to walk in

Intermediate - Handwash sink used for purposes other than handwashing. The lids for coffee pots are in the sink. Corrected on site

Intermediate - Manager lacking proof of food manager certification. Trevor

Intermediate - No certified food manager for establishment.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - Spray bottle containing toxic substance not labeled. Pink spray

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.milk 59f, time form sent to operator

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

High Priority - Displayed food not properly washed, Apples have stickers on them

Basic - Food stored on floor.pan coating in a box in kitchen

Basic - Apples stored in the handwash sink

Basic - Single-service articles not stored inverted or protected from contamination.stirrer strawsnot covered

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Apples. Repet violation

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

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. Chandra

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter packates 64f on line

Critical - Observed food stored in a prohibited area.eggs and sausage in refrig are stored in non fod grade shoe boxes.

Critical - Displayed food not properly protected from contamination.muffin/pASTRY DISPLAY case not effective sneeze guard

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.bagel container when door is opened by customer has inadequate sneeze protection

Critical - Observed food stored on floor.open box of coffee packates in dry storage

Critical - Observed hand wash sink used for purpose other than washing hands. Corrected On Site.wafle batter was in sink

Observed ripped/worn ca4dboard used as shelf cover. shelf with mictowave on east side of storage

Food-contact surface not smooth and easily cleanable.tapped shelf under microwave west side of storage

Unwrapped single-service utensils not presented so that only the handles are touched.forks on plate rack

Observed single-service articles stored without protection from contamination.coffee stirrers on line not protected from customer sneeze range

Observed single-service articles stored without protection from contamination. spoons on buffett next to cereal.. eating end not protected

Observed wall in disrepair-pump for sanitizer hanging off wall

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.food worker on buffett line

Observed reuse of single-service articles.boxes for apples

Critical - Observed unlabeled spray bottle.

53a No employee food managers certification avaiable Order on site for all new equiptment

Critical - Displayed food not properly protected from contamination.improper containers for muffins

Critical - Displayed food not properly protected from contamination.bread in wood baskets that are not cleanable and have no sneeze protection

Observed single-service articles stored without protection from contamination.spoons in uncleanable woven basket

Observed hole in wall.above three bin sink

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

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

No Violations Were Observed

No Violations Were Observed

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 3/23/2009.

Critical - No current boiler certification provided/available. For reporting purposes only.Expired 10-08

Observed floor and wall junctures not coved.kitchen

Observed single-service articles stored without protection from contamination.In non cleanable single storage containers

Observed single-service articles stored without protection from contamination.spoons

Critical - Observed uncovered food in holding unit/dry storage area.sausage gravy

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.butter container/cream cheese container/Recommended refrigeration

Critical - Employee not familiar with the Heimlich maneuver.

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.

Observed grill on deck.Hot dogs

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter 74f, cream cheese 60fCorrected On Site.

Observed single-service articles stored without protection from contamination.forks/knives

Wall not smooth and easily cleanable.Fix when remodeling or repairing