RENAISSANCE DAYTONA BEACH OCEANFRONT HOTEL

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish inside cooler drawer above drawer containing seasoning/cooked chicken out front Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -egg whites in bar out front marked 2/7 -tomato based dressing/sauce marked 1/17 Warning

High Priority - Self-service buffet lacking adequate sneezeguards or other proper protection from contamination. -buffet set up outside main dining area on tables without any sneeze guard protection

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -on site vacuum sealed precooked chicken, vacuum sealed beef short ribs without any date/time marking on packaging. No submitted or approved haccp plan. Manager unable to provide documentation on when date/time that the food was cooked/cooled/packaged. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -beef tenderloins, cooked butternut squash Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef tenderloins 45-46F , cooked butternut squash 45F, inside drawer out front Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -melted butter 78F at cookline. Advised to keep on a 4 hour time control policy if not maintaining dairy adequately hot/cold during service. Warning

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink with equipment inside basin on front line next to grill -hand sink in bar used as dump sink Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -no disclosure to proper consumer advisory linked to poached eggs/eggs Benedict. -online menu Repeat Violation Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Repeat Violation Admin Complaint

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Ice scoop handle in contact with ice. -inside bar

Basic - No handwashing sign provided at a hand sink used by food employees. -bar hand sink, employee added sign

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -braised short ribs vacuum sealed on site, no approved or submitted haccp plan, without any date/time marked on packaging. Only marking present is illegible scratches/marks at top of packaging. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -dish machine un bar was set for low temperature, read at 0ppm due to no chemical sanitizer in use, manager switched to temperature, 160F Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw ground beef stored above raw carribean snapper, walk in cooler Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -parsley sauce, parsnip sauce, other temperature controlled sauces, onion puree, beyond 7 day control from time marked on container. Sauces prepped 09/12; onion purée, 08/28;

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -vacuum sealed tuna Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -yogurt chia 46-47F, less than 1 hour in prep cooler at front line corrective action taken: product returned to cooler Warning

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Equipment drain line draining into handwash sink. - bar

Intermediate - Handwash sink inadequate in warewashing or food preparation area.

Intermediate - Handwash sink not easily accessible for employee use at all times. - hand sink at fry line partially obstructed by order screen stalled above the basin

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -cold smoked salmon, shrimp ceviche - lunch menu, lacking advisory and disclosure for being served raw/undercooked -eggs Benedict Repeat Violation Warning

Intermediate - No soap provided at handwash sink. - both front line handsinks Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -vacuum sealed tuna done in site, inside walk in freezer amongst other food production used for the establishment. Manager stated only using for house meals for staff. Advised of requirements to segregate and mark any personal food/food not intended for customers Repeat Violation Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -inside bar hand sink

Basic - Ceiling/ceiling tile shows damage or is in disrepair. - water damage to ceiling tiles in ware washing area

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ware washing area vents

Basic - Clams/mussels/oysters removed from original container for long-term storage. - mussels at front line prep area

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. - bar -outside bar

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. -tuna, salmon, swordfish Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Warning

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

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -pasta Warning

High Priority - Reduced oxygen packaged food label that exceeds 30 calendar days from packaging to consumption. -tuna Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -vacuum sealed fish on site, no haccp plan Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -potato confit 44-45F from overnight inside cooler on cook line, see stop sale. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. -chicken Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -cold smoked salmon -eggs benedict -ahi tuna Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. -seasonal menu, raw oysters offered, no advisory Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -small hand sink on cook line Warning