HOLIDAY INN EAST

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no Certified Food Manager certificate for current active manager Ada, has been manager for over 4 months.

Intermediate - Probe thermometer not within the intended measuring range of use. Observed establishment has hot and cold food. Thermometer provided starts at 40F.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee Rosa Roman with expired 09/01/22 employee certificate. FRLA.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water stains and in disrepair throughout kitchen area. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell and glasses case on top of prep table in kitchen area. Employee put away personal items. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler gaskets in poor repair located inside the kitchen. Repeat Violation

Basic - Food stored on floor. Observed Quaker oatmeal box stored underneath hand sink on the floor.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed unshielded ceiling lights in the kitchen area over prep table, cooler, and freezer.

Basic - No mop sink or curbed cleaning facility provided at establishment. Observed in the laundry room on the first floor dispenser by P and G Professional with liquids for floor cleaner, glass cleaner, fabric freshener, sanitizing bathroom cleaner, and ultra heavy duty degreaser. Observed the location where the mop sink could have been covered with a metal plate.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (54 - Cold Holding) stored on melted ice at the front counter as per operator less than 2 hours, operator placed food on ice.

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed sausage (106 - Reheating) at the prep area, observed employee taking the food from the oven and placing the food on a tray to take the food to the buffet line, coached operator in reheating temperatures, operator reheated food in the oven at 145F. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at the prep area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen area.

Basic - Equipment in poor repair. Observed reach in cooler gaskets broken.