RESIDENCE INN DAYTONA BEACH OCEANFRONT

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cream

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. -cream inside carafe -46F after end of breakfast service Corrected On-Site

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. -ice cream beverage mixer

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. 204F Warning

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. -low wash temp alarm from manufacturer equipment Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Some discoloration/substance stuck to upper portion of splash guard inside ice machine

Basic - Ceiling tile missing. -back storage hallway

Basic - Hot water sanitizing warewasher water pressure not between 5-30 pounds per square inch (PSI). -45 psi Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above cooked pasta inside walk in cooler Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -single service milks in breakfast buffet Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single service milk cartons 47-49F inside densely loaded small cooler in breakfast buffet more than 4 hours, see stop sale. Advised to minimize storage of cardboard items inside small coolers. Verify internal temperatures as needed. Warning

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

Intermediate - Handwash sink not functioning in food preparation area. -operator stated parts on site, stated will be installed prior to callback inspection. Warning

Intermediate - No soap provided at handwash sink in bar. Corrected On-Site

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. -apples in breakfast buffet

Basic - Ceiling vents soiled with accumulated food debris, grease, or dust.

Basic - Single-service articles not stored inverted or protected from contamination. -single service Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese, sliced cheese, feta cheese Warning - From follow-up inspection 2023-07-21: Cooked rice, marinara, cheese sauce from day prior Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese, sliced cheddar, feta cheese 51-57F inside makeline cooler across from fryers longer than 4 hours, see stop sale. Unit is pouring condensation into bottom of unit, advised to immediately seek repairs on unit prior to reloading any temperature controlled for safety food.. Warning - From follow-up inspection 2023-07-21: Butter 47-50F, raw chicken 50F, cheese 41F, cheese 41-42F, cooked rice 47-51F, cheese sauce 48F, tomato sauce 48F, raw fish 41F, raw fish 42F, cooked beef 41F Inside walk in cooler with limited air flow, appearing intermittent functioning during callback inspection. Next day time extended Time Extended

Intermediate - - From initial inspection : 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. -soft/semi soft cheeses - From follow-up inspection 2023-07-21: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-07-21: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -dry storage - From follow-up inspection 2023-07-21: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open can if energy drink on prep table in kitchen - From follow-up inspection 2023-07-21: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -lid to ice machine, left side - From follow-up inspection 2023-07-21: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -fryer oil - From follow-up inspection 2023-07-21: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. -unit across from fryers - From follow-up inspection 2023-07-21: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese, sliced cheese, feta cheese Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese, sliced cheddar, feta cheese 51-57F inside makeline cooler across from fryers longer than 4 hours, see stop sale. Unit is pouring condensation into bottom of unit, advised to immediately seek repairs on unit prior to reloading any temperature controlled for safety food.. Warning

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. -soft/semi soft cheeses

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. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink blocked by slim jim garbage can

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -dry storage

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open can if energy drink on prep table in kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purses on multi use prep table inside kitchen Corrected On-Site

Basic - Equipment in poor repair. -lid to ice machine, left side

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of

Basic - Standing water in bottom of reach-in-cooler. -unit across from fryers

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Blue cheese crumbles, beef crumbles, sliced cheese, tzatziki sauce, gyro beef, butter chips Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (51F - Cold Holding); blue cheese crumbles (54F - Cold Holding); precooked gyro beef (54F - Cold Holding); beef crumbles (55F - Cold Holding); tzatziki sauce (51F - Cold Holding); butter chips (51F - Cold Holding) inside bottom of shorty makeline cooler across from fryers on cook line longer than 4 hours, see stop sale. Repeat Violation Warning

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during cold holding.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -handsink near kitchen entrance next to coffee station, hot water turned off.

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. -apples, pears not wrapped in food service film out for customer self dispensing.

Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -dry storage

Basic - Food stored on floor.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Stored food not covered. -bacon stored between service uncovered -banana chips uncovered in buffet area

Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 flies in buffet area -2 flies in bar service area Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef patties stored over raw fish inside cooler drawers below grill Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes 45F, cut lettuce 45F, sliced cheese 45F, cooked chicken wings 45F inside make line cooler inside kitchen. Employee stated line recently switched over. Manager replaced chicken with product from walk in cooler and added ice to line. Rechecked at 41-42F. Milk 51F, yogurt 54F, inside small cooler in buffet area. Loaded after breakfast service 2.5 hours prior. Manager removed to walk in cooler.Corrective Action Taken Corrective Action Taken Warning

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. -corned beef hash

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -inside bar, bartender moved paper towels to sink Corrected On-Site

Basic - Accumulation pink/dark colored mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -inside dry storage

Basic - Food stored on floor. -cases of oil, margarine

Basic - Insect control device installed over food preparation area. -inside buffet area next to exposed food. Corrected On-Site

Observed electrical wiring in disrepair. For reporting purposes only. -wiring at electrical components used in makeshift cold air distributer made from plastic bin placed on cookline.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -pink colored substance on white flap inside ice machine in kitchen

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. Warning

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

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory , manager posted in bar Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes, cell phone, glasses stored on shelf on prep table Corrected On-Site

Basic - Floor soiled/has accumulation of debris underneath bar equipment