Comfort Suites Clearwater

Basic – Clean equipment/dishware/utensils stored next to hand-wash sink exposed to splash.- employee relocated dishes to dish machine Corrective Action Taken

Basic – Single-use gloves not stored in a clean, protected location.n- open box of gloves stored under paper towel dispenser – employee relocated gloves Corrected On-Site Repeat Violation

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 chlorine when run two times-employee set up two sinks plus a plastic tub to wash rinse and sanitize dishes Repeat Violation Admin Complaint

High Priority – Food-contact surfaces( plastic containers , metal pans) not sanitized after cleaning, before use. Employee washed and rinsed containers but did not sanitize containers Do not use equipment/utensils not properly sanitized. Employee placed containers in dish machine . Dish machine not sanitizing

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.n– butter packets 49-51 F F in refrigerator on the door area 47 F yogurt, 47 F hard boiled eggs- no temperatures taken this morning – person in charge discarded food Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n- butter packets 49-51 F F in refrigerator on the door area – 47 F yogurt, 47 F hard boiled eggs in refrigerator-no temperatures taken this morning – person in charge discarded food Corrective Action Taken

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

Milk opened two days previously Repeat Violation

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee did not test sanitization of dish machine to ensure proper sanitization

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

Intermediate – Probe thermometer not used to ensure proper food temperatures.