Quality Inn

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.n Observed the reach-in cooler in the dining area not holding at 41F or below. Butter and cream cheese both above 51F. The inside of the unit had condensation formed on the walls.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris.n Observed: the kitchen microwave had an accumulation of debris and grease on the inside. The staff started cleaning it. Corrective Action Taken

Basic – No handwashing sign provided at a hand sink used by food employees.n Observed no signs reminding/requiring employees to wash their hands, Kitchen and restroom. Repeat Violation

Basic – Single-service articles improperly stored.n Observed in the dry storage room connected to the dining area, multiple boxes of single serve stored on the floor.

Basic – Single-service articles not stored inverted or protected from contamination.n Observed: unwrapped single serve forks on the dining area counter, not placed with the food contact portion faced down.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.n Observed in the dining area self serve reach-in cooler: butter 55, cream cheese 51F.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n Observed: in the dining area reach-in cooler: butter 55, cream cheese 51F.

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

Observed: lack of a plan.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.n Observed: the batter hopper with dried, crusty debris around the top screw cap. Staff started cleaning it. Corrective Action Taken

Intermediate – No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/n Observed: lack of a Certified Food Manager. Warning

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.n Observed no chemical test kit, quaternary amonia in a gallon jug under the 3 compartment sink.

Intermediate – No probe thermometer provided to measure temperature of food products.n Observed lack of a probe thermometer.

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.n Observed lack of proof of any training. Warning

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.n Observed: no forms, no training. Warning