THE LINK HOTEL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet counter - butter (65-67F); cream cheese (65-67F). Per operator items placed out appropriately an hour ago. Operator placed items in ice to quick chill. Corrective Action Taken

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Cookline and triple sink - under and around all equipment.

Basic - Interior of cookline microwave has accumulation of black substance/grease/food debris.

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. General manager not yet at property to access computer to print certificate. PIC Jenaro E Diez Warning - From follow-up inspection 2023-01-31: Observed at callback inspection same. Manager at testing center to retake certification exam after failing first attempt. PIC Jenaro Diez Time Extended Time Extended - From follow-up inspection 2023-02-03: Observed at callback inspection same... Confirmed via phone call with manager test not yet taken for Food Manager Certification. Admin Complaint

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting fresh lemons with bare hands. Reviewed proper procedures for no bare hand contact with ready to eat foods. Employee properly washed hands and put on gloves. Corrected On-Site

High Priority - Server touched panic bar on door to exterior and then picked up/cut bagel without washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand sink filled with ice. Reviewed proper use of hand sinks. Front counter employee removed ice. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.

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

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

Basic - Ceiling shows damage or is in disrepair. Cookline. Repeat Violation

Basic - Floor soiled/has accumulation of debris. 1. Around walk in cooler. 2. Accumulation of leaves and debris at back door by triple sink. Repeat Violation

Basic - Interior of both Cookline microwaves has accumulation of black substance/grease/food debris.

Basic - Single-service articles not stored inverted or protected from contamination. Plastic Plates on front counter. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - butter (54°F); cream cheese (55°F). Observed items in container on countertop. Per operator, items were out less than 2 hours. Advised operator to place back in walk in to quick chill. Reviewed proper cold holding with operator. Corrective Action Taken

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

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

Basic - Ceiling shows damage or is in disrepair - above prep area open top cooler at Cookline.

Basic - Floor soiled/has accumulation of debris. 1. Under front counter and around glass door reach in. 2. Next to walk in cooler. Repeat Violation