QUALITY INN & SUITES BY THE LAKE, KISSIMMEE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at buffet line reach in cooler 50F; 3 hours. Operator placed in another cold holding unit. Corrective Action Taken Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation Warning

Basic - Food stored on floor. Box of syrup stored on storage area floor. Operator relocated. Corrected On-Site Warning

Basic - No Heimlich maneuver/choking sign posted. Provided operator . Operator posted. Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in buffet line cold holding unit. Warning

Basic - Unwrapped single-service utensils not presented so that only the handles are touched, at buffet line. Operator repositioned. Corrected On-Site Warning

Basic - Water leaking from pipe and/or faucet/handle, at three compartment sink. Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following at the buffet line hard boiled egg (64°F - Cold Holding) less than 4 hours. Operator placed in freezer for recovery. - From follow-up inspection 2021-10-04: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2021-10-04: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2021-10-04: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2021-10-04: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following at the buffet line hard boiled egg (64°F - Cold Holding) less than 4 hours. Operator placed in freezer for recovery.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at buffet line gravy (145°F - Hot Holding); cooked omelette (112°F - Hot Holding); cooked sausage (99°F - Hot Holding) all items less than 4 hours. Operator re-heated to 165°.

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

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Current Hotel and Restaurant license not displayed.