FOUR POINTS BY SHERATON TALLAHASSEE DOWNTOWN

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Back flow prevention required on red water hose side of splitter.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in employee bathroom. Restocked during inspection. Corrected On-Site

Intermediate - No soap provided at bar handwash sink. Restocked at time of inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Under back door near dish pit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves.

Insurance inspector boiler report not posted in boiler room. For reporting purposes only. Expired certificate posted in boiler room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents with grease accumulation.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths stored on prep tables. Head chef stored properly during inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed corn starch and flour not labeled. Head chef labeled during inspection. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Apples not wrapped.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Muffins on bar counter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Omelet bar cut tomatoes 64, cheese 64, eggs 54, sausage 63, cook line cut lettuce 47, cut tomatoes 46, cheese 49, front line pico 67, cheese 66.

High Priority - Toxic substance/chemical improperly stored. Bathroom cleaner on bar. Removed during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.