COMFORT INN AND SUITES

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beverage cooler at buffet area: cream cheese (48F - Cold Holding); yogurt (45F - Cold Holding); butter (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beverage cooler at buffet area: cream cheese (48F - Cold Holding); yogurt (45F - Cold Holding); butter (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. thermal container at coffee station: milk (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, discarded after four hours. Educated operator on time control and Emailed time control procedure to operator. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded cheese (71F - hot Holding) Observed in dish without ice at buffet. ; scrambled eggs (121F - Hot Holding) Observed in steam well at buffet. Per operator, products put out at 6am and discarded at 10am. Advised operator to use time control. Time control procedure emailed to operator. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at triple sink and sanitizer buckets. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. eggs (128F - Hot Holding); sausage (130F - Hot Holding); at the breakfast buffet; food out of temperature for less than 4 hours; as per employee food to be discarded at 10:00 am; Educated operator about TPHC and emailed form to be used during breakfast hours 6:00-10:00 Corrective Action Taken

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.

Basic - Standing water in bottom of reach-in-cooler- black stand up cooler by three compartment sink.