SPRINGHILL SUITES NAPLES

Basic - Equipment and utensils not properly air-dried - wet nesting on shelf near the rear wall.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon (52 F - Cold Holding). Operator voluntarily discarded. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. cut melon (52 F - Cold Holding) per operator melon was placed out at 6:15 AM and was voluntarily discarded during inspection Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Multiple purpose cleaner stored with food on bottom of prep shelf. Operator moved bottle. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with written procedures form DBPR HR 5030-104. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with cases of food. Operator removed boxes . Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with DBPR Form HR 5030-103 Corrective Action Taken