HOLIDAY INN FOOD OUTLET
14500 Continental Gateway Drive
Orlando, Florida, 32821
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 9 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/17/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/17/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/5/2024
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 25-16-4:Basic - - From initial inspection : Basic - Bulk milk dispenser with dispensing tube not cut at an angle. Repeat Violation - From follow-up inspection 2024-08-05: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor drain at handsink in coffee station has accumulation of debris. - From follow-up inspection 2024-08-05: **Time Extended**
- 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. To go boxes on floor in coffee prep area. Cases of utensils under buffer line Corrected On-Site - From follow-up inspection 2024-08-05: **Time Extended**
- 12A-07-5:High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher handled dirty dishes then clean without washing hands and changing gloves. Operator coached employee on proper handwashing **Corrective Action Taken** - From follow-up inspection 2024-08-05: **Time Extended**
- 02C-01-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with an incorrect date. Pico in reachin cooler made 8/2, dated 8/3. Operator states items are marked with production date - From follow-up inspection 2024-08-05: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (47F - Cold holding) macaroni and cheese (60-61F - Cooling); corn on the cob (45F - Cooling); shredded chicken (47F - Cooling); rice (47F - Cooling); beans (47F - Cooling); taco chicken (49F - Cooling) Repeat Violation Admin Complaint - From follow-up inspection 2024-08-05: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (130F-155 - Hot Holding) in hot box less then four hours, operator will reheat to 165F minimum **Corrective Action Taken** - From follow-up inspection 2024-08-05: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Soap container in handsink at dish Corrected On-Site - From follow-up inspection 2024-08-05: **Time Extended**
- 31B-06-4:Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At dish Corrected On-Site - From follow-up inspection 2024-08-05: **Time Extended**
Food safety inspection conducted on 8/5/2024 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).
Inspection on 8/2/2024
High Priority
6
Intermediate
3
Basic
3
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 25-16-4:Basic - Bulk milk dispenser with dispensing tube not cut at an angle. Repeat Violation
- 36-73-4:Basic - Floor drain at handsink in coffee station has accumulation of debris.
- 25-05-4:Basic - Single-service articles improperly stored. To go boxes on floor in coffee prep area. Cases of utensils under buffer line Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ; bagged macaroni and cheese (60-61F - Cooling); corn on the cob (45F - Cooling); shredded chicken (47F - Cooling); rice (47F - Cooling); beans (47F - Cooling); taco chicken (49F - Cooling) all items in walk-in cooler#2 overnight Repeat Violation Admin Complaint
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher handled dirty dishes then clean without washing hands and changing gloves. Operator coached employee on proper handwashing **Corrective Action Taken**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with an incorrect date. Pico in reachin cooler made 8/2, dated 8/3. Operator states items are marked with production date
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (47F - Cold holding) macaroni and cheese (60-61F - Cooling); corn on the cob (45F - Cooling); shredded chicken (47F - Cooling); rice (47F - Cooling); beans (47F - Cooling); taco chicken (49F - Cooling) Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese (50F - Cold Holding) in top on make table, not in well. Operator discarded. raw chicken (47F - Cold holding) in walk-in cooler overnight. almond milk (46F - Cold Holding); sour cream (36-48F - Cold Holding); shredded cheese (48F - Cold Holding)in lowboy cooler at buffet **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (130F-155 - Hot Holding) in hot box less then four hours, operator will reheat to 165°F minimum **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Placed in walk-in cooler hot, covered. Repeat Violation Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Soap container in handsink at dish Corrected On-Site
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At dish Corrected On-Site
Food safety inspection conducted on 8/2/2024 revealed 12 total violations (6 high priority, 3 intermediate, 3 basic).
Inspection on 4/19/2024
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 25-16-4:Basic - - From initial inspection : Basic - Bulk milk dispenser with dispensing tube not cut at an angle. At buffet - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended** - From follow-up inspection 2024-04-19: **Time Extended**
- 14-71-4:Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. On handle of make table near chest freezer - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended** - From follow-up inspection 2024-04-19: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Broken handle on lowboy cooler near chest freezer. Make table lid across from fryer coming apart. Lowboy door under maketable across from fryer falling off. Lowboy on cookline far right coils frozen over. Lowboy at buffet coils frozen over. Ambient temperature 47FRepeat Violation Repeat Violation - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended** - From follow-up inspection 2024-04-19: **Time Extended**
- 12B-13-4:Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in make table on cookline Corrected On-Site - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended** - From follow-up inspection 2024-04-19: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cookline - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended** - From follow-up inspection 2024-04-19: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Far right on cook-line, in lowboy on buffet Repeat Violation - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended** - From follow-up inspection 2024-04-19: **Time Extended**
- 12A-13-4:High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes at dishwasher then handle clean. Operator coached employee on proper hand washing **Corrective Action Taken** - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended** - From follow-up inspection 2024-04-19: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (57F - Cold Holding) far right lowboy on cookline. sour cream (47F - Cold Holding) operator states in unit less then 4 hours, discarded Operator states in unit overnight Repeat Violation - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended** - From follow-up inspection 2024-04-19: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Container in handsink at buffet Corrected On-Site - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended** - From follow-up inspection 2024-04-19: **Time Extended**
Food safety inspection conducted on 4/19/2024 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).
Inspection on 4/5/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 25-16-4:Basic - - From initial inspection : Basic - Bulk milk dispenser with dispensing tube not cut at an angle. At buffet - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended**
- 14-71-4:Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. On handle of make table near chest freezer - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Broken handle on lowboy cooler near chest freezer. Make table lid across from fryer coming apart. Lowboy door under maketable across from fryer falling off. Lowboy on cookline far right coils frozen over. Lowboy at buffet coils frozen over. Ambient temperature 47FRepeat Violation Repeat Violation - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended**
- 12B-13-4:Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in make table on cookline Corrected On-Site - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cookline - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Far right on cook-line, in lowboy on buffet Repeat Violation - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended**
- 12A-13-4:High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes at dishwasher then handle clean. Operator coached employee on proper hand washing **Corrective Action Taken** - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (57F - Cold Holding) far right lowboy on cookline. sour cream (47F - Cold Holding) operator states in unit less then 4 hours, discarded Operator states in unit overnight Repeat Violation - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Container in handsink at buffet Corrected On-Site - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended**
- 22-56-4:Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermometer ran through reading 151.5F, sticker failed to turn black Warning - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: 7 day extension for repairs **Time Extended**
Food safety inspection conducted on 4/5/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 4/2/2024
High Priority
3
Intermediate
3
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 25-16-4:Basic - - From initial inspection : Basic - Bulk milk dispenser with dispensing tube not cut at an angle. At buffet - From follow-up inspection 2024-04-02: **Time Extended**
- 14-71-4:Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. On handle of make table near chest freezer - From follow-up inspection 2024-04-02: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Broken handle on lowboy cooler near chest freezer. Make table lid across from fryer coming apart. Lowboy door under maketable across from fryer falling off. Lowboy on cookline far right coils frozen over. Lowboy at buffet coils frozen over. Ambient temperature 47FRepeat Violation Repeat Violation - From follow-up inspection 2024-04-02: **Time Extended**
- 12B-13-4:Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in make table on cookline Corrected On-Site - From follow-up inspection 2024-04-02: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cookline - From follow-up inspection 2024-04-02: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Far right on cook-line, in lowboy on buffet Repeat Violation - From follow-up inspection 2024-04-02: **Time Extended**
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in #2; yellow rice (44-47F - Cooling); ground beef (44-47F - Cooling); black beans (49-50F - Cooling); pasta (45-47F - Cooling); pasta salad (45-47F - Cooling); white rice (45-48F - Cooling) all items in walk-in cooler overnight Warning - From follow-up inspection 2024-04-02: **Time Extended**
- 12A-13-4:High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes at dishwasher then handle clean. Operator coached employee on proper hand washing **Corrective Action Taken** - From follow-up inspection 2024-04-02: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (57F - Cold Holding) far right lowboy on cookline. sour cream (47F - Cold Holding) operator states in unit less then 4 hours, discarded Operator states in unit overnight Repeat Violation - From follow-up inspection 2024-04-02: **Time Extended**
- 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk-in #2; yellow rice (44-47F - Cooling); ground beef (44-47F - Cooling); black beans (49-50F - Cooling); pasta (45-47F - Cooling); pasta salad (45-47F - Cooling); white rice (45-48F - Cooling) all items packed tightly in containers, stacked and wrapped in plastic Warning - From follow-up inspection 2024-04-02: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Container in handsink at buffet Corrected On-Site - From follow-up inspection 2024-04-02: **Time Extended**
- 22-56-4:Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermometer ran through reading 151.5F, sticker failed to turn black Warning - From follow-up inspection 2024-04-02: **Time Extended**
Food safety inspection conducted on 4/2/2024 revealed 12 total violations (3 high priority, 3 intermediate, 6 basic).
Inspection on 3/29/2024
High Priority
4
Intermediate
3
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 25-16-4:Basic - Bulk milk dispenser with dispensing tube not cut at an angle. At buffet
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. On handle of make table near chest freezer
- 14-11-5:Basic - Equipment in poor repair. Broken handle on lowboy cooler near chest freezer. Make table lid across from fryer coming apart. Lowboy door under maketable across from fryer falling off. Lowboy on cookline far right coils frozen over. Lowboy at buffet coils frozen over. Ambient temperature 47°FRepeat Violation Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in make table on cookline Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cookline
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Far right on cook-line, in lowboy on buffet Repeat Violation
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in #2; yellow rice (44-47F - Cooling); ground beef (44-47F - Cooling); black beans (49-50F - Cooling); pasta (45-47F - Cooling); pasta salad (45-47F - Cooling); white rice (45-48F - Cooling) all items in walk-in cooler overnight Warning
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes at dishwasher then handle clean. Operator coached employee on proper hand washing **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in #2; yellow rice (44-47F - Cooling); ground beef (44-47F - Cooling); black beans (49-50F - Cooling); pasta (45-47F - Cooling); pasta salad (45-47F - Cooling); white rice (45-48F - Cooling) in walk-in cooler overnight Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (57F - Cold Holding) far right lowboy on cookline. sour cream (47F - Cold Holding) operator states in unit less then 4 hours, discarded Operator states in unit overnight Repeat Violation
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk-in #2; yellow rice (44-47F - Cooling); ground beef (44-47F - Cooling); black beans (49-50F - Cooling); pasta (45-47F - Cooling); pasta salad (45-47F - Cooling); white rice (45-48F - Cooling) all items packed tightly in containers, stacked and wrapped in plastic Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container in handsink at buffet Corrected On-Site
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermometer ran through reading 151.5F, sticker failed to turn black Warning
Food safety inspection conducted on 3/29/2024 revealed 13 total violations (4 high priority, 3 intermediate, 6 basic).
Inspection on 7/14/2023
High Priority
1
Intermediate
5
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Handles missing from multiple reach in units in main kitchen. Walk-in cooler #2 ambient temperature of 47F - From follow-up inspection 2023-07-14: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In low boy cooler left side on cookline - From follow-up inspection 2023-07-14: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Cooler drawers under cookline in main kitchen - From follow-up inspection 2023-07-14: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler #2 ; sliced cheeses (47F - Cold Holding); sliced turkey (47F - Cold Holding); meatballs (47F - Cold Holding); chicken (47F - Cold Holding); tuna salad (47F - Cold Holding) operator states in unit overnight Warning - From follow-up inspection 2023-07-14: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Lids in sink at Hersey - From follow-up inspection 2023-07-14: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has thermometer, however does not work - From follow-up inspection 2023-07-14: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom - From follow-up inspection 2023-07-14: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings, butter, lowboy under make table on cookline - From follow-up inspection 2023-07-14: **Time Extended**
- 53B-10-4:Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain accurate information. Certificates given a 5 year expiration. Operator will correct to 3 year **Corrective Action Taken** - From follow-up inspection 2023-07-14: **Time Extended**
Food safety inspection conducted on 7/14/2023 revealed 9 total violations (1 high priority, 5 intermediate, 3 basic).
Inspection on 7/13/2023
High Priority
2
Intermediate
5
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Handles missing from multiple reach in units in main kitchen. Walk-in cooler #2 ambient temperature of 47°F
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In low boy cooler left side on cookline
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cooler drawers under cookline in main kitchen
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler #2 ; sliced cheeses (47F - Cold Holding); sliced turkey (47F - Cold Holding); meatballs (47F - Cold Holding); chicken (47F - Cold Holding); tuna salad (47F - Cold Holding) operator states in unit overnight Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wing (51F - Cold Holding); butter (47F - Cold Holding); shredded cheese (46F) in low boy left side of cookline. Operator states in unit less then 4 hours, will move to walk-in. walk-in #3 outside- ; yogurt (46F - Cold Holding); sliced cheese (46F - Cold Holding) operator states door was opened for long period of time during recent delivery. Walk-in #2 Walk-in cooler #2 ; sliced cheeses (47F - Cold Holding); sliced turkey (47F - Cold Holding); meatballs (47F - Cold Holding); chicken (47F - Cold Holding); tuna salad (47F - Cold Holding) **Corrective Action Taken** Repeat Violation Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Lids in sink at Hersey
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has thermometer, however does not work
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings, butter, lowboy under make table on cookline
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain accurate information. Certificates given a 5 year expiration. Operator will correct to 3 year **Corrective Action Taken**
Food safety inspection conducted on 7/13/2023 revealed 10 total violations (2 high priority, 5 intermediate, 3 basic).