STREAMLINE HOTEL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken in bag stored above bag of salad/condiments inside stand up cooler in back kitchen

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior head of soda gun in bar, gun closest to kitchen entrance

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -employee brought in napkins from bar Corrected On-Site

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

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 - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -mark expired 12/2022

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. -rack with coffee

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on multi use prep surface near knife, bread

Basic - In-use knife/knives stored in cracks between pieces of equipment. -under microwave

Basic - Single-service articles improperly stored on floor. -case of single service drink cups on floor inside bar

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -burnt ends, potato salad

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -burnt ends marked 9/15

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. -potato salad, marled 8/29 but employee stated likely made on 9/22, see stop sale -diced ham

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -diced ham

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun heads in bar

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -station across from dish machine

Basic - Cleaned and sanitized equipment or utensils not properly stored. -ice bucket stored on floor at ice machine Corrected On-Site

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -drips forming at end of hood, employees cleaned up Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil

Basic - Floor soiled/has accumulation of debris. -grease, food debris behind cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of coolers inside kitchen, no food currently stored inside