HOLIDAY INN

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After multiple attempts, highest temperature recorded in dishmachine reading 154.4F. Violation must be address by May 26th. Warning

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/ Upon inspection, no certified food manager at establishment. Per Management, Rose is awaiting for testing date, potentially next month. Violation must be addressed by July 18th. Warning

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for food handlers working more than 60 days. Warning - From follow-up inspection 2024-08-08: Manager plans on having all food handlers food manager trained. Time extended to original callback date: 9/28/24. Time Extended - From follow-up inspection 2024-09-30: 2 employees left, 1 employee could not pass. Next class is scheduled, operator also has blank SafeStaff book. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for food handlers working more than 60 days. Warning - From follow-up inspection 2024-08-08: Manager plans on having all food handlers food manager trained. Time extended to original callback date: 9/28/24. Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine stopped functioning during testing. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce in reach-in cooler at 50f stored overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce in reach-in cooler at 50f stored overnight. See stop sale. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for food handlers working more than 60 days. Warning

Intermediate - - From initial inspection : 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. No proof of any training for employees provided. Warning - From follow-up inspection 2023-12-13: Establishment has books but certificates are not filled out. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler: All more than 4 hours: cheese 49f, shell eggs 49f (ambient air), noodles 47f, sliced ham 45f, chopped lettuce 53f, liquid egg 46f, heavy cream 46f, butter 48f

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: all more than 4 hours: cheese 49f, shell eggs 49f (ambient air), noodles 47f, sliced ham 45f, chopped lettuce 53f, liquid egg 46f, heavy cream 46f, butter 48f. Reach-in cooler: out for 1 hour: salsa 50f, cheese 50f/ chopped melon 49f (for 2 hours) Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding line: Roasted potatoes 131f (for 1 hour), grits 121f (for 3 hours), scrambled eggs 117f (for 30 minutes). Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. One side of mop sink splitter attachment missing automatic vacuum breaker.

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/ No proof of any verified food manager provided. 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. No proof of any training for employees provided. Warning