FAIRFIELD INN - FOOD SERVICE CABANA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw beef stored next to cooked beef in reach in cooler.

High Priority - Spray hose at dish sink lower than flood rim of sink. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled at bar area.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of door in kitchen.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On-Site

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.Half and half in reach in cooler.Operator discarded. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for one employee.To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Cutting board has cut marks and is no longer cleanable. Sandwich station.

Basic - Establishment using sponges on an in-use food-contact surface.Bar area. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination.Sandwich picks. Paper plates at the bar area.Corrected On-Site** Corrected On-Site

Basic - Unwashed lemons stored over dressings in the walk in cooler. Corrected On-Site Repeat Violation

High Priority - Spray hose at dish sink lower than flood rim of sink. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.White cutting boards are stained. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times.Blocked by chair. Corrected On-Site Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

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

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of grill has a residue build up. Gaskets are soiled at the back line area.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door. Repeat Violation

Basic - Single-service articles improperly stored.Cups in kitchen floor.Corrected On-Site** Corrected On-Site Repeat Violation

Basic - Unwashed romaine lettuce stored over cheese in walk in cooler. 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.

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Toxic substance/chemical improperly stored.Fruit fry cleaner stored next to lids in kitchen. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.Mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Ice scoop holder is soiled.White cutting board is stained at cooks line,

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

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Torn packages/bags of food exposing the contents to contamination. Sugar in storage rack. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit.Cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Vents in walk in cooler.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of doors in bar area.

Basic - Single-service articles improperly stored.Cups on floor.

Basic - Single-service articles not stored inverted or protected from contamination.Plates at bar area. Corrected On-Site

Basic - Unwashed tomatoes stored over dressing in walk in cooler.