HOYT HOUSE AMELIA ISLAND

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator handled cell phone with gloved hands and then handled pan of food from oven without washing hands. Inspector coached operator on proper hand washing procedures. Operator washed hands correctly. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on countertop, butter pats 74F. Operator states butter is held on time control but does not have written plan or time marking. Butter time marked. In dining area near coffee area, milk 62F. Operator states milk is held on time control but does not have written plan or time marking.Milk time marked. Inspector emailed Time as Public Health Control paperwork. Corrective Action Taken

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Test kit used for dish machine was chlorine kit - establishment using quaternary ammonium sanitizer, and establishment does not have these test strips. Operator states will purchase. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan available. Inspector emailed Time as Public Health Control paperwork. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2024.

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on countertop.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink soda out of can. Soda discarded. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Operator cooking in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of multiple cabinets in kitchen.

Basic - Single-service articles improperly stored. Case of single use cups and lids on floor in dry storage closet.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppms primed and 100 ppms

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppms, primed Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppms

Basic - Silverware/utensils stored upright with the food-contact surface up. Container with scooper with food side up

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked egg,

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

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

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood block in kitchen