HOMEWOOD SUITES - FLAMINGO CROSSINGS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of beef stored next to guacamole in upright freezer. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up surrounding the juice nozzles.

Intermediate - Handwash sink not accessible for employee use at all times.Sandwich board is in handwash sink. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink.Quaternary ammonia.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink.Dishwashing area. Corrected On-Site

Intermediate - Torn packages/bags of food exposing the contents to contamination. Salt in dry storage area. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board. Repeat Violation

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

Basic - Food not stored at least 6 inches off of the floor.Oil in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking is soiled by three comp sink area. Lime build up inside the steamer area. Gaskets are soiled at the bar area. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw beef stored over cooked chicken in upright cooler. Raw beef stored over cheese sauce in upright cooler. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored.Hornet cleaner next to dishes at the bar area. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Interior of island oasis has a residue build at the bar area.

Intermediate - Handwash sink not accessible for employee use at all times.Sandwich cutting board is in handwashing sink. Towel is handwashing at the bar area. Repeat Violation

Intermediate - Torn packages/bags of food exposing the contents to contamination. Salt in dry storage area. Corrected On-Site

Basic - Clean utensils not stored inverted or in a protected manner. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.Green and red cutting boards in kitchen. Repeat Violation

Basic - Employee beverage container on a food preparation table . Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Kitchen. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lime build up in the steamers in kitchen. Residue build up on filters in kitchen. Caulking is soiled three comp sink area.

Basic - Unwashed strawberries stored over French fries in walk in cooler. Corrected On-Site Repeat Violation

High Priority - Displayed food not properly protected from contamination.Apples at buffet line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw beef stored next to cooked potatoes in upright freezer. Raw bacon stored over guacamole in reach in cooler.Repeat Violation Repeat Violation

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.Provided a copy to the operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled in kitchen. Wedger has food debris in kitchen.

Basic - Accumulation of lime scale on the inside of the steamer in kitchen.

Basic - Clean utensils not stored inverted or in a protected manner.

Basic - Cutting board has cut marks and is no longer cleanable. Corrected On-Site

Basic - Dishmachine in poor repair.Operator uses paper cups at the bar. Repeat Violation

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

Basic - Ice buildup in reach-in freezer in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up on the side of the grill and filters under the hood suppression system. Walk is soiled by the dishmachine area.

Basic - Unwashed cantaloupe stored over butter in walk in cooler. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open package of raw steak stored over cooked potatoes in walk in cooler. Repeat Violation

High Priority - Toxic substance/chemical improperly stored.Glass cleaner stored next to maple syrup in dry storage area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Island oasis nozzle is soiled at the bar area. Can opener is soiled. Residue build up tea nozzles in kitchen

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Dishmachine area, Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Oven filters.

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Cleaned and sanitized utensils not properly stored.Kitchen area.

Basic - Dishmachine in bar in poor repair.Operator uses paper cups at the bar area. Repeat Violation

Basic - Drain cover(s) missing in kitchen.

Basic - Unwashed oranges stored over coffee in dry storage area.Unwashed melons stored over cooked potatoes in walk in cooler. Repeat Violation

High Priority - Displayed food not properly protected from contamination.Cheese,crema at buffet line. Corrected On-Site

High Priority - Employee handled soiled dishes ,then touched clean without washing hands . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of raw Philly steak stored next to cooked sausage in upright freezer. Corrected On-Site Repeat Violation

High Priority - Two Live, small flying insects at the bar area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun is soiled at the bar. Residue build up surrounding juice and soda nozzles in kitchen. Small white cutting boards are soiled. Interior of sprayer hose is soiled. Interior of island oasis nozzle is soiled at bar.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants.Cooked pork,cooked corn,cooked garbanzo. Operator removed the food items from the bag. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bar dishmachine is in poor repair.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking is soiled by the dishmachine area.

Basic - Old labels stuck to food containers after cleaning.

Basic - Unwashed strawberries stored over cheese in walk in cooler. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of steak steak next to corn upright freezer. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored.Oven cleaner stored under prep table next to pan spray in kitchen. 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.Provided a copy via email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board is stained. Inside island oasis nozzle is soiled. Can opener is soiled in kitchen.

Intermediate - Handwash sink not accessible for employee use at all times.Blocked by trash can. Corrected On-Site

Basic - Employee beverage container on a food storage rack. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees.Inside and outside bar. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build surrounding the juice nozzles.

Basic - Unwashed cilantro stored over cheese in walk in cooler. Corrected On-Site Repeat Violation

High Priority - Displayed food not properly protected from contamination.Cherries,nuts,raisins at buffet line. Corrected On-Site

High Priority - Employee touched soiled dishes and then handled clean dishes without washing hands. Corrected On-Site Repeat Violation

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.Bar area.

High Priority - Pesticide/insecticide labeled for household use only present in establishment.Raid at outside bar. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open package of Philly steak stored next to chicken in upright freezer. Raw beef stored next to raw chicken in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cream cheese,60 f held less than four hours at buffet line.Cream cheese is transferred to reach in cooler for a quick chill.

High Priority - Wiping bucket sanitizing solution exceeding the maximum concentration allowed.Over 400 ppm.Afterwards,200 ppm.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Interior of island oasis machine is soiled at bar area.White cutting board is soiled at the kitchen.

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 - No soap provided at handwash sink.Kitchen and bar area. Corrected On-Site

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.

Intermediate - Spray bottle containing toxic substance not labeled.Bar area - white liquid.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Steamer filters and filters by walk in cooler area.

Basic - Clean utensils not stored inverted or in a protected manner in kitchen.

Basic - Employee beverage container under a food preparation table next to single service items. Corrected On-Site

Basic - Employee personal jacket stored next to single service item cups at bar. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.watch. Corrected On-Site

Basic - No handwashing signs provided at hand sinks used by food employees throughout the establishment.

Basic - Unwashed strawberries stored over cheese in walk in reach in cooler. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.Employee touched dirty dishes and changed gloves proceed to touched clean dishes.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Corrected On-Site

Intermediate - No soap provided at handwash sink.No soap at hand wash sink located in front counter.

Basic - Food not stored at least 6 inches off of the floor.Oil in front of of oven and soda boxes. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up.Plastic knifes located on buffet area with handles facing up. Corrected On-Site