Springhill Suites Gainesville

Basic – Employee personal food not properly identified and segregated from food to be served to the public.n Observed open employee sour cream stored in a reach-in cooler in the kitchen, over guest shredded cheese. The sour cream was moved to the bottom shelf. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.n Observed: the area over the juice nozzles has an accumulation of dried juice splash up. The staff started cleaning this area. Corrective Action Taken

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.n Observed the dish wash machine at 0 ppm for chlorine.

High Priority – Operating with an expired Division of Hotels and Restaurants license.n Observed: upon arrival, license expired on 6-1-2023. nThe license was paid for during the inspection. Corrected On-Site

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.n Observed the 3 compartment sink quaternary amonia tested for 0 ppm with multiple test strips. The solution had a pink color.n The sink was drained and refilled with cool water, tested to 100 ppm for chlorine. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.n Observed buffet boiled eggs 53F.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n Observed: boiled eggs on the self serve buffet, 53F

ALSO, butter chips 70F

ALSO, cream cheese packs 73F

Milk in carafes, 44,47F. Warning

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.n Observed the cavity where the juice nozzles attach has an accumulation of foreign substances. The staff started cleaning and flushing the area. 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 for the establishment. Warning

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: no current 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: lack of any reporting forms filled out. Warning