FAIRFIELD INN & SUITES ORLANDO EAST UCF AREA

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marked for boiled eggs, shredded cheese , butter and cream cheese. Per employee she has been changing items every two hours and will discard at end of day.

Basic - Cutting board has cut marks and is no longer cleanable. Red small cutting boards

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Dry ingredients use for oatmeal, oatmeal, and bagels and hot items served in hot holding units not equipped with self closing lids on the staffing dishes .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese kept in buffet area for less than 4 hrs with temperature of 63F. Waffle batter kept in dispenser located in buffet for less than 4 hrs with temperature of 77F. Cream cheese kept in buffet area for less than 4 hrs with temperature of 51F. Butter kept in buffet area for less than 4 hrs with temperature of 62F. Operator will afdd items to exiting time plan Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles stored over plastic wrap. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For eggs kept on time

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese kept on buffet for less than 4 hrs with temperature of 66F, butter kept on buffet for less than 4 hrs with temperature of 55F. Operator will discard at 10:00am. Corrective Action Taken

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