DAYS INN & SUITES LAKE OKEECHOBEE

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

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

Basic - Silverware/utensils stored upright with the food-contact surface up: large spoons, spatula and whisk stored food contact surface up in kitchen. Operator removed and prepared to wash. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink at male or female restroom. Operator supplied at locations. Corrected On-Site

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plates on buffet not inverted for proper protection. Operator inverted. Corrected On-Site

Basic - Utensils, whisks Large spoons and Spatula stored upright with the food-contact surface up. Operator removed and sanitized. Corrected On-Site Repeat Violation

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

Basic - Utensils stored upright with the food-contact surface up.

High Priority - Displayed food not properly protected from contamination. Apples on breakfast display not wrapped in plastic. Operator removed from breakfast display. Corrected On-Site

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

Basic - Single-service articles improperly stored. Prepackaged utensils with napkins stored in cardboard box directly on floor in dry storage.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in male bathroom.

Basic - Current Hotel and Restaurant license not displayed.

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

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. Provided Operator with the Food Reporting Agreement, not all employees were able to sign by completion of inspection. Operator will have all others sign by next routine inspection. Corrective Action Taken

Basic - Equipment in poor repair. Gasket torn on small reach in cooler on buffet.

Basic - No conspicuously located ambient air temperature thermometer in holding unit on buffet bar. Operator obtained and placed at location. Corrected On-Site

Basic - Operator does not permit customers to use bathrooms in lobby.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage and waffle plate dated 3/13. Operator removed from service. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Sanitizer tablets stored with sugar packets in kitchen. Operator removed sanitizer tablets. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing.Hand sink used as dump sink, as coffee was in sink basin.

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. Provided Operator with the Food Reporting Agreement. Corrective Action Taken

Basic - Single-service articles improperly stored. Single serve silverware stored on floor in storage.

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not stored in a protected manner in kitchen. Operator stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs and sausage on buffet cold holding less than 30 minutes. Operator applied rapid cooling and items test at 41° F. Suggested using time as temperature control. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Operator removed the item and stored correctly. Corrected On-Site Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures Breakfast bowls not date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pancakes prep for onsite service in reach in cooler not date marked.

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit at coffee area. Operator placed in proper location. Corrected On-Site Repeat Violation

Basic - Open dumpster lid.

High Priority - Toxic substance/chemical improperly stored. Operator removed the item. Operator removed and stored correctly. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for quaternary.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at men's bathroom.

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit at small stand up Reach in Cooler at coffee station. Operator placed in correct location. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in Cooler gasket in kitchen soiled.

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected, operator protected filters. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust at the 3 compartment sink and hand washing sink.