BEST WESTERN PLUS EAST ORLANDO UCF AREA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese kept in buffet area for less than 1 hour with temperature of 69F. Cream cheese with temperature of 49F, yogurt with temperature of 46F kept in small reach in cooler by window for less than 1 hr. Cooler with temperature of 57F . Milk kept in small reach in cooler by juice machine , kept for less than 1 hr with temperature of 45F. Cooler with temperature of 64F .Food was taken to reach in cooler in the back.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes kept in warmer for less than 1 hour with temperature of 105F.

Intermediate - No probe thermometer provided to measure temperature of food products.

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.No proof of training for employee working today. Per employee she has been working since November.

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. Inspector emailed form to operator and one employee signed. No proof for other employee. Corrective Action Taken

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Both small reach in coolers located in buffet area.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit.No ambient thermometer in small reach in coolers kept in buffet area.

Basic - Single-service articles improperly stored. Cases of forks, bowls and cups stored on kitchen floor.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks, spoons, knifes kept in buffet area.