COUNTRY INN & SUITE
8050 US 19 N
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 8/23/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Avantco oven interior soiled with grease.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at kitchen hand sink. Emailed manager handwashing sign. **Corrective Action Taken**
- 25-05-4:Basic - Single-service articles improperly stored. Coffee filters stored on top of coffee machine uncovered.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in food preparation area not landing on food or food contact surfaces.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In mini fridge in self service room: butter (58F - Cold Holding); cream cheese (55F - Cold Holding) employee moved items to reach-in freezer. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Food stored inside hand sink in kitchen area. Item was removed out of hand sink. Corrected On-Site
- 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. No test strips for chlorine sanitizer. Inspector supplied test strips. **Corrective Action Taken**
Food safety inspection conducted on 8/23/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 11/7/2023
High Priority
4
Intermediate
3
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on counter next to oven Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on storage shelf with dry goods Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters in kitchen on covered. Plastic knives at breakfast bar not inverted
- 41-07-4:High Priority - Container of medicine improperly stored. Prescription injection pen stored in white reach in cooler next to cheese and avocados
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Displayed food at edge of table at omelette station and sneeze guard not positioned to adequately protect food from possible contamination Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese packets (49F - Cold Holding); butter packets (51F - Cold Holding) in glass cooler at breakfast bar, recommended items be added to time as a public health control Repeat Violation
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Items at omelette bar and self service breakfast bar does not have time marks. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at omelet bar with food debris Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink in kitchen Repeat Violation
Food safety inspection conducted on 11/7/2023 revealed 11 total violations (4 high priority, 3 intermediate, 4 basic).