Quality Inn Breakfast Bar Degrades its Sanitary Rating

Basic - Coffee filters not stored in a protected manner to prevent contamination. Observed the coffee filters not protected, in the kitchen. **Repeat Violation**

Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.Observed accumulation of old drink on the disproving nozzle.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.Observed lack of test strips for chlorine. **Repeat Violation**

Intermediate - No probe thermometer provided to measure temperature of food products.Observed lack of probe thermometer. One was issued today. **Corrective Action Taken** **Repeat Violation**

Basic - Coffee filters not stored in a protected manner to prevent contamination. Coffee filters were stored on the coffee can uncovered.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Open coffee cup on bread table.It was discarded. **Corrected On-Site** **Repeat Violation**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.No strips available. **Repeat Violation**

Intermediate - No probe thermometer provided to measure temperature of food products.No thermometer available.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.Reach in cooler just inside kitchen is missing the thermometer.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.Left hand reach in cooler on the back wall, had a cup of partial milk, and no cover, which was also over food for public consumption. **Corrected On-Site**

High Priority - Displayed food not properly protected from contamination.The bagel enclosure is missing it's self closing feature, it has been broken/removed.

Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.The left hand dispenser area has an accumulation of drink debris.

Intermediate - Handwash sink used for purposes other than handwashing.washcloths stored in kitchen hand wash sink. **Corrected On-Site** **Repeat Violation**

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

Intermediate - No probe thermometer provided to measure temperature of food products.Staff cannot find probe thermometer.

Basic - Coffee filters not stored in a protected manner to prevent contamination. (Filters next to refrigerator not protected)

Basic - Garbage on the ground and/or pad around dumpster.

Intermediate - Handwash sink used for purposes other than handwashing. (Scrub pad in hand sink) **Corrected On-Site**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (Shelves soiled in reach-in cooler)

No Violations Were Observed

Basic - Food stored on floor. (Cases of pancake batter and case of coffee) **Warning**

Intermediate - Food manager certification expired. (Expired 8/26/2013) **Warning**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR''s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. (Expired 11/7/2013) **Warning**

Basic - Coffee filters not stored in a protected manner to prevent contamination. **Repeat Violation** **Warning**

Basic - Food stored on floor. (Cases of pancake batter and case of coffee) **Warning**

Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. (Splash areas around nozzles soiled) **Warning**

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) **Repeat Violation** **Warning**

Intermediate - Food manager certification expired. (Expired 8/26/2013) **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. (Syrup containers in sink) **Warning**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. (Expired 11/7/2013) **Warning**

Basic - Coffee filters not stored in a protected manner to prevent contamination. (Sitting on counter - not in covered container or plastic bag)

Basic - Food stored in holding unit not covered. (Drinking water in pitcher for guests not covered - no lid)

Basic - Food stored on floor. (Case of coffee stored on floor)

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. (Butter tub in refrigerator 47°f)

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Boiled eggs on counter 60°f, cream cheese on counter 56°f, cream cheese in refrigerator 46°f)

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. (Sausage patties on front counter 115°f)

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. Boiled eggs not marked when opened) **Repeat Violation**

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (In kitchen area)

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. (Waffle batter cooling while covered in refrigerator)

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. Boiled eggs. Opened more than 2 days ago.

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Scramble eggs and sausage patties. On counter. 77-83. Buffet closed at 9:30 am. Corrective action taken, food was placed in reach in freezer.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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

Critical - Observed food stored on floor. Waffle batter & coffee

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

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk & sausage gravy

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter packets 61F, cream cheese packets 60F on buffet Corrected On Site.

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

Critical - Observed food stored on floor. coffee & pancake syrup

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.

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

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Batter mix, milk, sausage gravy, sausages not dated.

Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Waffle batter mix 49F [mixed last night] in refrigerator. Corrected On Site. Food discarded.

Critical - Observed food stored on floor. Dry batter mix cases on floor.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.Repeat Violation.

Equipment and utensils not properly air-dried. Dishes drying on cloth. Corrected On Site.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. w waffle batter 74 & milk 47 degrees F inside reachin coolers

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

Critical - No conspicuously located thermometer in holding unit. refrigerator & freezers

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneezeguards not provided for eggs, sausage , breads or gravy.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed interior of reach-in coolers soiled with accumulation of food residue.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap under side exit door.

Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.

No plan review submitted and renovations in progress. Repeat Violation.

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

Critical - No conspicuously located thermometer in holding unit in freezer part of white refrigerator.

Critical - Displayed food not properly protected from contamination apples not wrapped.

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

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue white refrigerator in back room.

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

No plan review submitted and renovations in progress.

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. ANTONIA not certified.Gloria expired.

Critical - Displayed food not properly protected from contamination lid stays open on bagels.

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

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening bags of cheese.

Critical - Displayed food not properly protected from contamination.Container for cheese needs a sneeseguard.

Observed residue build-up on nonfood-contact surface inside cabinet.