Country Inn & Suites

Basic – Dishware/utensils not soaked prior to being placed in three-compartment sink/dishmachine and results in soiled dishware/utensils after washing occurs.n Observed: the recently filled batter hopper with dried debris around the top edge.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.n Observed an employee drink bottle stored on the prep counter.

Basic – Equipment and utensils not rinsed between washing and sanitizing.n Observed: only the wash sink set up for doing dishes.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.n Observed the area over the juice nozzles with splash build up.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.n Observed: flying insects(4+) by the chest freezer, and 2+ by the entrance to the kitchen. A technician was texted and called. Corrective Action Taken Warning

Intermediate – Handwash sink used for purposes other than handwashing.n Observed: the only hand wash sink with multiple cloths in it. These were removed. Corrected On-Site

Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.n Observed: 1 employee lacking training over 60 days.

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food.n Observed: the plan is in place, the plan does not have listed out what items are under time control.