CONFERENCE CENTER

High Priority - Spray hose at dish sink lower than flood rim of sink.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm COS 200ppm

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm quaternary

High Priority - Raw animal food , fish ceviche stored over/not properly separated from ready-to-eat food in the wakin cooler Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing.ice bracket hanging on the handwashing sink

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean pots on the floor

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in are soiled

Basic - Plastic bottles of water are stored on floor.

Basic - Single-service articles improperly stored. On the floor in storage room upstairs

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

High Priority - Spray hose at dish sink lower than flood rim of sink.

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. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employees restroom

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. Corrective Action Taken

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler Poultry (45F - Cold Holding); cheese (46F - Cold Holding); mashed potatoes (48*F - Cold Holding) Interior freezer door is open to help bring temperature down in the walk in cooler, technician was called.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Sarah Bevil 1/8/18 F&B director Sarah has taken the CFM servesafe course on 3/8/23 and has no results at time of inspection . She will email her results to me as soon as she gets them.

Intermediate - Hot water supply not maintained during peak periods. In employee bathroom and in coffee station area handwash sinks when hot water to triple sink is turned on .

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. in bathRoom used by employees

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. High temp dish machine is not filling with water. Ecolab has been called for service. Triple sink will be used until repairs are made.

Basic - The walk-in cooler is not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Not cold holding at 41F or below , the interior freezer door was opened to help bring down the temperature of the walk-in cooler, and repair technician has been called. Corrective Action Taken

Basic - Walk-in cooler gaskets soiled with debris.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler is not cold holding at 41F or below. No food in u it, parts arrived today . Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.

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. Milk opened and not date marked.

Basic - Ice bucket/shovel stored on floor between uses.

Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site

Basic - Insect control device installed over food preparation area. Above Dish area hand wash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over feta cheese in walk in cooler

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. Opened ham in walk-in cooler not date labeled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soild

Basic - Food stored on floor in walk in freezer