HOLIDAY INN EXPRESS & SUITES ST AUGUSTINE NORTH

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all food handler training expired 2/4/24. Warning - From follow-up inspection 2024-03-04: Person in charge needs more time for training Time Extended - From follow-up inspection 2024-03-05: Establishment needs more time for training. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed glass door reach in cooler: butter (50F - Cold Holding); yogurt (51F - Cold Holding); no shell hard boiled egg (50F - Cold Holding). Filled midway into breakfast shift less than four hours ago per person in charge. Person in charge removed items from small glass door refrigerator and placed in kitchen reach in cooler. Warning - From follow-up inspection 2024-03-04: Observed glass door reach in cooler: butter (51F - Cold Holding); yogurt (49F - Cold Holding); no shell hard boiled egg (48F - Cold Holding); Cream cheese (50F - Cold Holding) Ambient air temperature 49F. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all food handler training expired 2/4/24. Warning - From follow-up inspection 2024-03-04: Person in charge needs more time for training Time Extended

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed utensils sitting in soapy water mixed with sink and surface sanitizer. Person in charge dumped sink and remade sanitizer without soap. Unable to test sink and surface sanitizer as establishment has no test strips. Warning

High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Unable to test sink and surface sanitizer as establishment has no test strips. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed glass door reach in cooler: butter (50F - Cold Holding); yogurt (51F - Cold Holding); no shell hard boiled egg (50F - Cold Holding). Filled midway into breakfast shift less than four hours ago per person in charge. Person in charge removed items from small glass door refrigerator and placed in kitchen reach in cooler. Warning

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed kitchen employee unable to set up triple sink properly. Maintenance staff showed kitchen employee how to set up triple sink. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided written procedures and discussed with person in charge. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for smart power sink and surface.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in kitchen for hand washing station. Front desk had maintenance add paper towels. 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. Provided employee reporting agreement and discussed with person in charge.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for items on time control at front counter. Person in charge has paper with written time stamps to show they are doing time control. Provided new blank written procedures for them to fill out. Corrective Action Taken

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all food handler training expired 2/4/24. Warning

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed whole apples on self service front counter not wrapped.

Basic - Plumbing system in disrepair. Observed triple sin unable to hold water. Maintenance brought drain stoppers. Person in charge set up triple sink. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop bunched up in mop bucket.

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Food manager certification on kitchen wall of employee no longer with the company. No other food manager certification available. Repeat Violation Warning - From follow-up inspection 2022-04-08: Manager does not have a Food Manager Certificate Time Extended - From follow-up inspection 2022-06-06: Person in charge is scheduled for test. Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Food manager certification on kitchen wall of employee no longer with the company. No other food manager certification available. Repeat Violation Warning - From follow-up inspection 2022-04-08: Manager does not have a Food Manager Certificate Time Extended

High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Triple sink without drain plugs and not able to hold water. Employee splashed sanitizer on to pans and removed pans from sink immediately. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3 butter cup (80F - Cold Holding); 1 cream cheese cup (79F - Cold Holding) left over night on kitchen counter per employee. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter cup (80F - Cold Holding); cream cheese cup (79F - Cold Holding) left over night on kitchen counter per employee. See stop sale. butter (78F - Cold Holding); cream cheese (77F - Cold Holding) left on front service counter for 3 hours per employee. Employee placed in walk-in cooler to cool. Discussed with employee time as a public health control as an options for butter and cream cheese. Corrective Action Taken Warning

Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Hot water at triple sink 88F at its highest. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Food manager certification on kitchen wall of employee no longer with the company. No other food manager certification available. Repeat Violation Warning

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

Intermediate - No person in charge present during hours of operation. No manager present. Employees couldn't find manager.

Intermediate - No soap provided at handwash sink. No soap at hand washing station in kitchen. Employee placed soap on sink. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees hired over 60 days without proof of training.

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle and floor cleaner bottle not labeled. Employee labeled each bottle. Corrected On-Site

Basic - Ceiling tile missing. Above kitchen door entrance.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not functional.

Basic - Equipment and utensils not properly air-dried. No drying rack of any kind. Employee uses reuse towel to dry pots and pans from triple sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in cooler and mini milk fridge soiled with black/green mold like substance.

Basic - Single-service articles improperly stored. Single service cups on floor in dry good storage. Employee moved items onto shelf. Corrected On-Site