EMBASSY SUITES BY HILTON PANAMA CITY BEACH RESORT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gravy in walk-in cooler 48F cooked on previous day. See stop sale.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dish machine tested at 0ppm. Machine primed and tested at 100ppm. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Unwrapped apples in buffet area without sneeze guard or other protection. Warning

High Priority - Live, small flying insects found. 1 live in bar area. 1 live in buffet area. 1 live on wall on cook line. Warning

High Priority - Stop sale issued due to cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gravy in walk-in cooler 48F cooked on previous day. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on can opener blade. Can opener washed during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on towel on cook line. Phone and towel removed from kitchen during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation in blu kitchen. Employee obtained hat during inspection. Corrected On-Site

Basic - Plumbing system in disrepair. Disconnected pipe below bar three compartment sink.

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water for hand wash sinks in kitchen and bar areas. Repeat Violation Warning - From follow-up inspection 2025-01-09: Observed no hot water for hand wash sinks during callback. Part has been ordered for boiler but will not arrive until February. Time Extended - From follow-up inspection 2025-01-24: No hot water today. Parts were ordered and will arrive January 30. Will extend. Time Extended - From follow-up inspection 2025-02-04: Per manager parts have arrived and will be installed today. Time Extended - From follow-up inspection 2025-02-12: Per manager repair was completed but did not fix issue. Working on backup plan to install bypass so other boiler water can reach kitchen. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water for hand wash sinks in kitchen and bar areas. Repeat Violation Warning - From follow-up inspection 2025-01-09: Observed no hot water for hand wash sinks during callback. Part has been ordered for boiler but will not arrive until February. Time Extended - From follow-up inspection 2025-01-24: No hot water today. Parts were ordered and will arrive January 30. Will extend. Time Extended - From follow-up inspection 2025-02-04: Per manager parts have arrived and will be installed today. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water for hand wash sinks in kitchen and bar areas. Repeat Violation Warning - From follow-up inspection 2025-01-09: Observed no hot water for hand wash sinks during callback. Part has been ordered for boiler but will not arrive until February. Time Extended - From follow-up inspection 2025-01-24: No hot water today. Parts were ordered and will arrive January 30. Will extend. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water for hand wash sinks in kitchen and bar areas. Repeat Violation Warning - From follow-up inspection 2025-01-09: Observed no hot water for hand wash sinks during callback. Part has been ordered for boiler but will not arrive until February. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked chicken. Manager moved cooked chicken to top of shelf. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chili marked 12/30 and shredded manchago cheese 11/16. Manager threw all items away. Corrective Action Taken

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water for hand wash sinks in kitchen and bar areas. Repeat Violation Warning

Basic - Food stored on floor. Observed 4 cases of orange juice on floor of dry storage area and 3 cases of bread on floor of walk in freezer. Manager moved all items to shelves. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels on Cambro sand pans in dish area. Manager had dishwasher pull all old labels off. Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No hot water for entire food service establishment. Warning - From follow-up inspection 2024-06-20: Manager states hot water will be fixed today. Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw steak. Manager relocated chicken at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime, inside soda guns. Employees cleaned soda guns at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Daiquiri mix thawing in bar hand wash sink. Daiquiri mix removed from sink at time of inspection. Corrected On-Site

Intermediate - No hot water for entire food service establishment. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At poolside bar handwash sink. Restocked at time of inspection. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna removed from sealed package at time of inspection. Corrected On-Site

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

High Priority - Food with mold-like growth. See stop sale. Observed pan of oranges in walk in cooler with mold growing on skin.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna and raw burgers stored over cooked ready to eat chicken in reach in cooler of lunch kitchen. Also raw beef and burger stored over ready to eat shelled oysters located in reach in cooler of main kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Observed cambro in hand wash sink behind breakfast buffet and supplies in dish washer hand wash sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in back prep area or dish area.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed eggs being held with time with no written plan.

Intermediate - Raw or undercooked oysters offered and caterer does not provide a consumer advisory at catered events. Raw animal foods must be fully cooked prior to service.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna and grouper in ROP packaging labeled to remove before thawing. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpack on top of condiments and gloves behind bar.

Basic - Food stored on floor. Observed pickle bucket on floor of walk in cooler and a case of pork loin stored on floor of walk in freezer.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks stored in rack with food-contact side up.