STAYBRIDGE SUITES FT LAUDERDALE AIRPORT WEST

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the triple door reach in cooler, raw eggs stored over packaged cheese sauce. The cheese sauce was moved. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the buffet line in the hot dish, sausage (101-109F - Hot Holding). The sausage had been in the dish less than 1 hour. The sausage was being reheated to 165F to hot hold. Corrective Action Taken

Basic - Equipment in poor repair. On the triple door reach in cooler, the gasket is badly torn.

High Priority - Toxic substance/chemical improperly stored. Bottle which contains Disinfectant above coffee packets and single service plates on shelf in kitchen. Operator moved disinfectant. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute in buffet station soiled. Operator cleaned and sanitized during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Buffet station, cheddar cheese, cut melons, salsa , butter packets, cream cheese using time- without written procedures. Manager filled out during inspection. Foods discarded at end of breakfast during inspection at 9:30am. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold unit on buffet table whipped butter (52-54F - Cold Holding); Cream cheese (50-54F - Cold Holding). Per manager items in unit for 3 hours (buffet opens only 3 hours daily). Items removed during inspection and placed back in reach in cooler to quick chill . Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Syrup tank in front of hand washing sink. Manager moved away from sink. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage container sitting on prep table next to pan of bacon. Employee discarded beverage. Corrected On-Site

Basic - Food stored on floor. Case of bananas, bag of oranges , and a case of bottle water on kitchen floor. Manager moved all items off the floor. Corrected On-Site