FISHER INN RESORT

Basic - - From initial inspection : Basic - Water leaking from pipe under Handwash sink in kitchen area Warning - From follow-up inspection 2025-09-23: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked boiled egg (48F - Cold Holding); butter (48F - Cold Holding); cream cheese (48*F - Cold Holding) in reach in unit overnight and out of temperature more than 4 hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked boiled egg (52F - Cold Holding); butter (52F- Cold Holding); cream cheese (52F*- Cold Holding); boiled eggs cream (55F - Cold Holding); yougurt (60F - Cold Holding); (60F - Cold Holding); cream (55*F - Cold Holding); yougurt (60F - Cold Holding);

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.

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. Diana

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. Small refrigerator in breakfast room holding cooked eggs cream cheese and butter

Basic - No Heimlich maneuver/choking sign posted.

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.

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

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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. Dominick needs food employee training

Basic - Food stored on floor. A case of water stored on the floor in storage area

Basic - Single-service articles improperly stored. Case of Paper plates in the floor

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

Intermediate - No soap provided at handwash sink. @new prep area

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees. @new prep area , and in customer service area. Also in bathroom used by employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink and triple sink are dusty.