RESIDENCE INN BY MARRIOTT SEBRING

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bracelet, watch and thumb ring on.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee without a hair restraint or beard guard.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Bowl or other container with no handle used to dispense food. Observed single service cup used to scoop pumpkin seeds. Operator removed cup. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator put cloth in sanitizer. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer at 100ppm corrected to 200pm

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. CFM expired 6/9/22

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls on buffet not inverted and not under sneeze guard.

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed tongs on buffet not protected from above contamination

Basic - Old food stuck to clean dishware/utensils. Observed dishes with food debris stacked with clean dishes at clean dish storage. Employee put back at dishwash area. Corrective Action Taken

Basic - Single-service articles improperly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed individual butter containers put on buffet at 630am found at 61F. All must be discarded at end of breakfast 930am

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed ambient thermometer reading 30 F all foods in cooler at 40F or 41F. Ambient air temperature at 40F

Intermediate - Food-contact surface soiled with food debris, on the can opener. opener.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Gave operator the form for Time as a Public Health Control.

Intermediate - Packaged food has no English labeling. Observed foods in containers at buffet with no label. Walnuts,almonds, pumpkin seeds, coconut,brown sugar,raisins,chocolate chips,oat granola,

Basic - Ambient air thermometer not located in the warmest part of the hot holding unit. Observed milk cooler on buffet with ambient thermometer located at the condenser coils.relocated thermometer to front of unit Corrected On-Site

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. Observed dish machine not reaching sanitizing temp. Will use 3 bay sink to manually sanitize. Corrective Action Taken

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed test strip did not turn black. Thermometer placed in wash shows 41 degrees upon opening dish machine. GM called service contractor to check and repair Corrective Action Taken

Basic - Equipment in poor repair. Observed cutting board grooved with black score marks. Manager discarded. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored in dirty container beside ice machine. Manager returned to dish wash area. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed towel linking the table used to stack drying dishes. Towel in contact with drying dishes.