HOLIDAY INN EXPRESS HOTEL AND SUITES

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-11-19: Observed same Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (71-76F - Cold Holding) observed SS butter on bowl in buffet counter at ambient temperature, per Employee, butter out for less than 3 hours, advised employee to ice bath the SS packages of butter for a quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -egg folded (80F - Hot Holding), - Kitchen area-Tray of folded eggs left inside microwave, without temperature ,per employee food hot holding less than 1 hour, Employee placed on oven to reheated at 165+ -buffet steam- sausages (112F - Hot Holding), per manager food hot holding only for breakfast time, less tan 4 hours. Provided TPHC form. Corrective Action Taken

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. Poster provided and explained Corrective Action Taken

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

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

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed employee rinsing cooking equipment without use of sanitizer. Advised operator to provided chlorine sanitizer, employee made third compartment with chlorine sanitizer at 100 ppm. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has buffet items for 3.5 hours. Plan provided and explained Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee working on breakfast buffet without hair net.

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2021-11-15: -Observed no proof of Food Manager Certification at time of Inspection Admin Complaint

Intermediate - - From initial inspection : 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. - From follow-up inspection 2021-11-15: -Observed no proof of employee Food Handler training at time of Inspection. Admin Complaint