HOLIDAY INN EXPRESS HOTEL & SUITES

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drinking from cup and then prep food without washing hands Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. PVC pipe stored inside hand wash sink due to not working during time of inspection. Maintenance person removed pvc pipe in sink Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has no chemical test strips for using chlorine to sanitize

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At only single hand wash sink in food service area.

Intermediate - No soap provided at handwash sink. At only single hand wash sink in food service area.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow solution stored on cart next to towels in kitchen. Employee stated it's chemical cleaner for table

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No potable running water in the only hand wash sink located in food service kitchen area where food is being prepared. PVC pipe stored inside hand wash sink due to not working during time of inspection. Maintenance person removed pvc pipe in sink and has turned on running water to the hand wash sink and place a catch bucket under sink for waste water as temporary fix while getting parts to have pipe fix. Employee stated it's been like this for 2 days. Following day call back as per Robert in District office Corrective Action Taken Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored on top of reach in freezer in kitchen area

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glass reach in cooler at buffet area

Basic - No handwashing sign provided at a hand sink used by food employees. At only single hand wash sink in food service area. Provided paper hand wash sign.

Basic - Open dumpster lid. In back parking lot area

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen handled personal cell phone and then immediately began handling food in reach in cooler in kitchen without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In middle reach in cooler in kitchen, raw bacon and raw sausage stored over ready eat (drink) milk and pasteurized eggs. Items moved and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler, milk, cream cheese, butter 56F. Inspector noted that ambient air temperature is also 56F, and that condenser in reach in cooler ice completely frozen. Employee states that ambient air temperature was 41F at 0630. Items moved to another reach in cooler to cool. Corrective Action Taken Warning

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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). Corrective Action Taken

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. Missing for only food handler working today.

Basic - Covered waste receptacle not provided in women's bathroom. In laundry area (food employees use is allowed), unisex restroom has no covered receptacle.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No sanitizer step being utilized at three compartment sink. Employee began setting up three compartment sink for proper use. Corrective Action Taken

Basic - Reuse of single-service or single-use articles. Establishment reusing original cream cheese box to store single use lids in cabinet under coffee station. Lids removed from box and box discarded. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Single use containers on floor in kitchen. Containers moved and stored correctly. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Silverware/utensils dried with a towel/cloth. Employee used a towel to dry utensils as they came out the dishwasher