MM LAKE HOTEL BREAKFAST

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink next to triple sink had two brushes and gloves on it.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table and maketable cooler.

Basic - Food stored on floor. Containers of syrup in storage closet on floor.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink next to triple sink.

Intermediate - Handwash sink not accessible for employee use at all times. Spatula in hand sink by ice machine. I removed to wash hands. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machine.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees working. CFM arrived during inspection.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior by grates.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent and ceiling tiles over microwaves and by cookline are dusty.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator called maintenance person to check it. Retested several times at 0ppm, once fixed tested at 50ppm Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 bags on shelf next to sauce bottles in dry storage area.

Basic - Food stored on floor. Sunkist frozen concentrate in walk-in freezer. At dry storage area, syrup and pancake powder mix.

Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing both hand sinks in kitchen. Emailed sign to operator. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At hand sink by ice machine. Operator removed. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked eggs and hard boiled eggs temping between 45F-46F at walk in cooler. Per operator item a were made the day before and this morning were on the kitchen counter while they were preparing for breakfast service.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For two hose bibs located at outside mop sink

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine dish machine

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink by triple sink No soap at hand washing sink by triple sink

Intermediate - No soap provided at handwash sink. No soap at hand washing sink by prep and cooks line sink Corrected On-Site

Basic - Ceiling tile missing. At dry storage room

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on make table at cooks line Corrected On-Site

Basic - Equipment in poor repair. Gasket around walk in cooler door

Basic - Food not stored at least 6 inches off of the floor. Cases of juice concentrate stored on floor of walk in freezer Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Entirely new kitchen created on first floor. No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning - From follow-up inspection 2024-04-19: Time Extended - From follow-up inspection 2024-06-11: Operator has plans drawn but was unclear how to submit. Time extended 60 Time Extended - From follow-up inspection 2024-08-12: Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food eggs over cooked sausage Corrected On-Site

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

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Next to 3CS

Basic - Cardboard used to line nonfood-contact shelves in food warmer and throughout walk on cooler. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones,headphones and personal drinks.

Basic - No suitable facilities provided to store employee clothing and other possessions. Corrected On-Site

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Handing inside single door warmer in the kitchen Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked sausage in storage for less than 4 hours temperature at 44°F. Advised operator to relocate to the freezer.

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

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Food stored on floor. Observed with banana and Gatorade in the kitchen.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed with the hand wash sink in the kitchen.