HOLIDAY INN EXPRESS ST. PETE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausages held on the counter at 50F. Employee placed into freezer to cool back down. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Oven mitts and towels inside hand wash sink. Manager removed. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 49f

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in hand wash sink. Employee removed

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse above food on dry storage rack in kitchen.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pads on buffet 80f

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage patty 109f

Basic - Dead roaches on premises. 2 dead roaches on side of reach in freezer in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets solid with mold like substances

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked eggs in reach in cooler, employee corrected order Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass reach in cooler on service line-cream cheese packets (46F - Cold Holding), moved from kitchen cooler less than 4hrs Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On service line-turkey sausage (119F - Hot Holding); pork sausage (122F - Hot Holding), discussed with staff about placing hot food on time as a public health control Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Plastic container in kitchen hand sink, employee moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter (62°F - Cold Holding) cream cheese (60°F - Hot Holding) Operator moved to items for reach in freezer Retemp items at 40 °F Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -egg omelette(130°F - Hot Holding); turkey sausage (112°F - Hot Holding) Discussed filling out Time as a public health control with operator Employees were discarded due to it being the end of the breakfast hours Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. -container with cleaning utensils in hand sink next to three compartment sink Employee moved container during time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at hand sink Employee replenished during time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open sprite on prep table in kitchen Operator moved item during the inspection Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone and money on prep table in kitchen area Operator moved items during time of inspection. Corrected On-Site