COURTYARD DELAND HISTORIC DOWNTOWN

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. 10 ppm Repeat Violation

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In walk in cooler,

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Make Table Cooked onions (49F - Cold Holding)/ placed overnight.

Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored at front counter hand wash sink. Corrected On-Site

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

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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ice buildup in walk-in freezer.

Basic - Kitchen Cutting boards has cut marks and is no longer cleanable.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of Pepsi at front counter low boy unit. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Operator boiled eggs 78°F two hours ago left to cool at room temperature. Corrective Action Taken

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. 10ppm

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs in kitchen reach in cooler stored above butter packets. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen reach in cooler butter (67°F - Cold Holding);returned to unit 1 hour ago.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pot if boiled eggs cooling at room temperature for 2 hours. Corrective Action Taken

Intermediate - No soap provided at front counter handwash sink. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Sliced tomatoes in reach in cooler in front of three compartment sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs stored on shelf above dressings in kitchen reach in cooler. Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed. Not on site.

Basic - Employee eating in a food preparation or other restricted area. 2- Opened soda bottles in front counter low boy unit.

Basic - Ice buildup in walk-in freezer.