Country Inn & Suites

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In second reach in cooler, ambient liquid egg (47F - Cold Holding); boiled egg (51F - Cold Holding); butter (50F - Cold Holding). All items stored in cooler since day prior. Ambient air of cooler at 52F. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet line, boiled egg (57F - Cold Holding); yogurt (56F - Cold Holding). Products are in ice bowl taken out of cooler 3 hours prior. Inspector discussed time as a public health control with employee. Also, in second reach in cooler, ambient liquid egg (47F - Cold Holding); boiled egg (51F - Cold Holding); butter (50F - Cold Holding). All items stored in cooler since day prior. Ambient air of cooler at 52F. See stop sale. **Corrective Action Taken** **Admin Complaint**

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. On buffet line, apples presented in bowl unwrapped. **Repeat Violation**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In and around nozzles on juice machine soiled with residue.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in ladies restroom used by employees.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Some unwrapped plastic knives at buffet line presented with handle facing down.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Second reach in cooler in kitchen area in disrepair. Digital ambient display showing 50F-61F. Ambient air taken of cooler temped 52F. **Repeat Violation**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in kitchen area, shell less hard boiled eggs (46F - Cold Holding). Ambient air of reach in cooler 47F. Employee moved all Time/Temperature control for safety foods into other reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. In cabinet under coffee maker in kitchen area, two containers of bleach stored on top of clean wiping clothes and next to food containers. Employee removed bleach from cabinet. **Corrected On-Site**

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. Only employee Latonia W food handler training expired 4/5/2025. Manager stated she will be taking her test today to renew training. **Corrective Action Taken** **Warning**

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. On buffet line, bowl of red apples not individually wrapped.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler in kitchen area closest to the triple sink not holding temperature. Ambient air of reach in cooler 47F, digital display temperature on unit reading 49F.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen drinking from water bottle and handling personal phone then continued to stock buffet line without washing hands in between.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (45F - Cold Holding); individual cream (45F - Cold Holding) in standing reach in cooler in kitchen area, per employee doors have been consistently opened for approximately two hours.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station in kitchen blocked by large boxes.

Basic - Dead insects on premises. In kitchen behind standing reach in freezer closest to entrance to kitchen.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self closing device broken at door of employee bathroom in laundry.