Holiday Inn North Tampa Usf

Basic – No handwashing sign provided at a hand sink used by food employees

nNo hand washing sign at hand washing sink in bar area.

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

nDishwasher tested 0ppm of chlorine. Had a discussion with manager about using 3 compartment sink until dishwasher is working properly. Warning

High Priority – Food with mold-like growth. See stop sale

nMarinara has while-mold like substance on top. General manager discarded marinara.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

nCooked sausage hot holding at 87F. Sausage reheated to 176F. Corrected On-Site

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

nGave operator physical copy of education packet containing body fluids clean up sign. Corrective Action Taken

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

nNo chlorine test kit at time of inspection.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

nNo paper towels at hand washing sink in bar area.

Intermediate – No soap provided at handwash sink

nNo hand washing soap at hand washing sink in bar area.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

nChicken, marinara sauce has no date markings after being held longer then 24 hours.