BEST WESTERN KENDALL AIRPORT HOTEL AND SUITES

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (59F - Cold Holding) at buffet line, as per operator less than 20 minutes. As per operator buffet is served 7:00 am to 9:00 am.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean utensils stored not inverted on rack next to 3 compartment sink.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer interior at kitchen area.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observe slow draining on hand wash sink next to 3 compartment sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hash brown (91 F - Hot Holding); scrambled eggs (112 F - Hot Holding) at buffet area. As per operator for less than two hours. Operator removed the product. The breakfast time just finished. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the refrigerators room.

Intermediate - No soap provided at handwash sink at refrigerators room.

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apple not wrapped at buffet area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a purse stored next to cantaloupes at preparation area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for the convection oven.

Basic - No Heimlich maneuver/choking sign posted.