BEST WESTERN OCEANFRONT SUITES

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sliced cheese in a plastic container above top of other containers in main cooler 52F, there for less than 2 hours per operator. Moved underneath - cream 44F in waitstation out and returned to cooler Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. - Next to three compartment sink used as a dump sink as evidenced by presence of ice - cookline used to hold pot prior to moving it to the dish area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on reach in cooler Corrected On-Site

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed. Ham 52-56F in reach in cooler, thawed in three compartment sink just prior to inspection start per operator

Basic - Standing water in bottom of reach-in-cooler. Beer cooler

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Diced ham 4/7

Intermediate - Spray bottle containing toxic substance not labeled. Ecolab spray bottle

Basic - Clean linens stored on floor. Bags directly on the floor under dish machine

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk, cookline

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Top of machine Warning - From follow-up inspection 2024-10-01: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Oven door Warning - From follow-up inspection 2024-10-01: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 67F on tray in front of expo area

Intermediate - Handwash sink not accessible for employee use at all times. Three compartment sink area, blocked by trash can and wiping cloth container

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. Kathy - new employee with no food handler training

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage, waitstation area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on reach in cooler

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In the hallway/waitstation, ceiling tiles missing with evidence of water damage and leaking/dripping from above onto floor Warning - From follow-up inspection 2023-12-19: No dripping observed, ceiling tiles in place. Evidence of light water damage. Roof scheduled to begin work next month per Maintanence. ceiling tile being replaced overnight per manager. Time Extended - From follow-up inspection 2023-12-28: Time Extended

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. 0 ppm cl

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sliced cheese over fill line, reach in cooler, 45F - in black server Turbo Air cooler, cream cheese 47F, half and half 48F, butters 63F. Butters left on counter prior to inspection. All items moved from storage cooler where they were stored overnight.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Plastic containers of oil, cookline Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Black server Turbo air cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single service butter 54F, creamer 46F out and returned to cooler.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cookline handsink

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. New dish machine not functional.

Basic - Evidence of water damage on ceiling tiles; condensation dripping/spraying onto the floor periodically during inspection. In the server area/hallway to dining room

Basic - Food stored on floor. Plastic oil container in the storage room Corrected On-Site