TRU BY HOTEL

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in 3-compartment sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sliced sausage in the reach in cooler, employee stated was made yesterday morning, employee date marked. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed some illness reporting forms completed but not all.

Basic - Current Hotel and Restaurant license not displayed.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Single-service articles improperly stored. Observed tea /coffee filters not covered and stored open on top of microwave. Operator placed back in bag. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Unable to provide written plan for buffet.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cooling stick insert for milk stored on boxes of food in freezer. This is a food contact item and must be sanitized and stored protected from contamination on a sanitized surface while freezing.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter kitchen and begin putting away clean dishes no hand washing taking place. Employee was reinstructed by management and washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed individual packaged butter and cream cheese on breakfast buffet not found at 41degrees F. Will discard at end of breakfast. Will remove plastic liner from contact her and add lid to promoat even cooling throughout container. Will temp at end of breakfast to assure product is maintaining temperature or go to time as a public health control if container is unable to maintain temperature. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Manager corrected by adding a bin labeled for employee foods at bottom of cooler. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed foods on buffet line( raisins/ bagels with added seeds/ nuts) offered at buffet with no common name labeling. Manager labeled all foods during inspection. Corrected On-Site