BEST WESTERN PLUS FIRST COAST INN & SUITES

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. In reach in cooler of kitchen, open containers of milk from Wednesday's and Tuesday with no product date marking.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Juice dispenser in dining room has mold like substance on tubing plate behind nozzles.

Basic - Objectionable odors in kitchen or other areas of the establishment. Grease trap by three compartment sink with objectionable odor when utilizing hand wash sink. Per operator scheduled for cleaning. Corrective Action Taken

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. Employee wash scraping and handling soiled utensils and then handled clean containers without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemical cleaner stored on prep counter next to clean coffee equipment in kitchen. Bottle moved and stored correctly. Corrected On-Site

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers and pitcher on shelf above triple sink. Inters inverted. Corrected On-Site

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 in kitchen drinking from coffee cup without lid. Drink discarded. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee in kitchen eating and drinking at prep table. Items discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone, watch, purse stored on prep table 8n kitchen. Items moved and stored correctly. Corrected On-Site

Basic - Food stored on floor. In back kitchen, case of water in plastic bottles on floor. Water moved and stored correctly. Corrected On-Site

Basic - Ice buildup in reach-in cooler. In buffet area, small reach in cooler has ice buildup over condenser - ambient air temperature is 50F.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table in kitchen.

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 previous day

Basic - Open dumpster lid.

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 previous morning

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use Employee states only uses dawn soap and didn't know sanitizer was needed