HOME2 SUITES BY HILTON ST. AUGUSTINE I-95

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. Observed triple sink, sink and surface sanitizer at 0ppm. Person in charge placed work order with eco lab. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed no shell hard boiled eggs (48F-60F - Cold Holding). Left out for full breakfast service and placed in reach in cooler per person in charge. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed no shell hard boiled eggs (48F-60F - Cold Holding). Left out for full breakfast service and placed in reach in cooler per person in charge. See stop sale.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent way to test high temp dish machine. Repeat Violation

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. Observed no proof of food handler training for employee hired over 60 days. Observed one certificate photo copied with no original certificate Warning

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 employees without food manager training not informed of their reporting responsibility. Provided employee reporting agreement and discussed with person in charge Corrective Action Taken Repeat Violation

Basic - Equipment in poor repair. Observed dish machine leaking water during cycles. Dish machine still sanitizes.

Basic - Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected. Observed silverware stored in drawer at breakfast counter with exposed food contact surface.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed single service utensils stored in drawer at breakfast counter laying down exposing food contact surface to being touched.

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of certified food manager training. Establishment leadership team recently left. Food handlers are in progress to becoming certified as food manager. Corrective Action Taken Warning - From follow-up inspection 2023-03-22: No certified food manager certification onsite. Establishment is going through management transition. New General Manager started approximately 30 days ago and is working on obtaining training. Time Extended

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. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of certified food manager training. Establishment leadership team recently left. Food handlers are in progress to becoming certified as food manager. Corrective Action Taken Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No independent measuring device for high temp dishwasher. Discussed with person in charge.

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 employees reporting agreement to person in charge and discussed. Corrective Action Taken

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 have no proof of food handler training.

Basic - Food stored on floor. 1) 5 cases of water and soda on floor in kitchen. 2) 2 boxes of cereal on floor in kitchen. 3) 2 boxes of fruit on floor in kitchen Person in charge started reorganizing and lifting stuff off floor. Corrective Action Taken