SPRINGHILL SUITES WEST PALM BEACH I-95

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on to prepare food without washing hands. Advised operator of proper handwashing.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, dishes not properly sanitized. Observed operator washing and rinsing soiled dishes without properly sanitizing. Advised operator to not use any dishes without properly washing, rinsing and sanitizing dishes.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, butter (70F - Cold Holding), cheese (65F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 3 hours. Operator discarded items. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. At kitchen, employee washing hands in other sink other than designated hand sink. Advised operator of proper handwashing.

Intermediate - Handwash sink not accessible for employee use at all times. At kitchen, designated hand sink blocked by cart. Not accessible for employee use at all times.

Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge-

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen, no paper towels at designated hand sink.

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

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. At kitchen, no hand soap at designated hand sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for buffet items on time control. Repeat Violation

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen, employee opened beverages stored on dry storage shelf. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen, employee personal belongings stored on shelf with food items. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cold buffet - butter chips (65F - Cold Holding); salsa verde (51F - Cold Holding); portioned cream cheese (59F - Cold Holding); operator states not portioned or prepared today and held under 4 hours on buffet - moved to freezer for quick chill. Operator has chosen to utilize Time Procedures going forward. buffet glass cooler - milk carton (46F - Cold Holding); coffee station - cream (46F - Cold Holding) not portioned or prepared today operator states held under 4 hours - moved to walk in cooler - going forward will utilize Time Procedures. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket Quaternary 400ppm) Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ JOANNE VICTORIA JIMENEZ, 08/03/12

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed and completed during inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Plates and bowls on buffet on inverted - operator inverted. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 53° , cream cheese 52° , cheese 55° , yogurt 48°, eggs 48° in reach in cooler being held less than four. Employee moved food to another acceptable cooler . Corrective Action Taken

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 - Whole fruit displayed for self-service not wrapped and no utensils provided....apples .

Basic - Food stored on floor....water at storage room.