COUNTRY INN AND SUITES

High Priority - Presence of insects in bottom of left buffet cabinet.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt 64F, butter 66-68F, milk 46F, butter 45F, sausage patty 44F Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 103F on counter in kitchen. Placed back in oven. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat strips present expired in 2017

Basic - Bowl or other container with no handle used to dispense food. Grits container on shelf in kitchen.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed oranges (stickers still on) over liquid eggs.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Knives in buffet area not inverted.

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is not working. Warning - From follow-up inspection 2024-02-01: Dish machine is still not working correctly. Manager states a part for it has been ordered. Time Extended Corrective Action Taken

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is not working. Warning

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. Employee handled unwrapped apples near seating area with soiled hands. See stop sale.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee working in kitchen area is not using any sanitizer to sanitize dishes/utensils. Inspector explained proper set up of triple sink including how to sanitize dishes and how to check sanitizer with test strips. Corrective Action Taken

High Priority - Stop Sale issued due to adulteration of food product. Whole fruit displayed for self-service not wrapped and no utensils provided. Apples near seating area are not wrapped. Employee handled unwrapped apples with bare hands immediately after handling soiled containers at triple sink. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in back kitchen area, container of milk 47F. Milk taken out of temperature control for approximately 10 minutes. Milk kept in cooler to cool. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler in back kitchen, milk opened two days prior not dated. Employee dated milk. 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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). Corrective Action Taken

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. Two employees do not have written proof due to lack of employee training records. Employee working said she has been informed of her health responsibilities but no proof could be provided. Inspector emailed Food Employee Reporting Agreement. Corrective Action Taken

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. Missing for some employees - photocopied certificates cannot be accepted as proof (one employee photocopied). Warning

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples near seating area are not wrapped. Employee handled unwrapped apples with bare hands immediately after handling soiled containers at triple sink. See stop sale. Corrective Action Taken

Basic - No copy of latest inspection report available. Last inspection could not be provided.