- Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. Cut bulk-milk tubes at a 45° angle, only one inch long. This will prevent milk form sticking in the tube at room temperature. The tube is not refrigerated. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in dry storage area. Store cases of oatmeal and coffee off the floor in the dry-storage area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of one capful bleach per half gallon of water, for the storage of wiping cloths between uses. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided copy of the "Big Five" handout.
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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Store cases of food off the floor in the dry-storage area.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint the bare-wood shelf in the maintenance equipment storage room.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. Cut milk tubes only one inch long.
- Basic - Bulk milk dispenser with dispensing tube not cut at an angle. Cut milk tubes at a 45° angle.
- Basic - Case/container/bag of food stored on floor in kitchen. Store cases do pancake mix off the floor in the kitchen.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint the bare-wood shelves in the dry-storage closet.
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6/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. Cut the milk tube at a 45? angle, only one inch long.
- Basic - Food stored on floor. Store cases of waffle mix and coffee, off the floor, in the dry-storage area.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint the bare-wood shelves in the dry-storage area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloth lying on the counter top.
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2/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed bulk milk dispenser with dispensing tube improperly cut. Cut milk tubes at a 45 angle, only one inch long.
- Observed single-service articles improperly stored. Store styrofoam bowls inverted on the countertop. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label cups of waffle batter with the date they are repackaged.
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint the bare-wood shelves in the dry-storage area.
- Observed bulk milk dispenser with dispensing tube improperly cut. Cut the milk tube, at a 45 angle, only one inch long.
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5/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint, or otherwise seal, the bare-wood shelf in the dry-storage area.
- Observed bulk milk dispenser with dispensing tube improperly cut. Cut milk tubes at a 45 angle, only one inch long.
- Critical - Observed uncovered food in holding unit/dry storage area. Cover the pitcher of milk with plastic wrap.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label the pitcher of with the date that it was poured.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing solution between uses.
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12/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint the bare-wood shelf in the breakfast-area closet.
- Observed bulk milk dispenser with dispensing tube improperly cut. Cut the milk-dispensing tubes at a 45 angle, only one inch long, to prevent milk from adhering to the inside of the unrefrigerated tube. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. In-use bags of milk must be labeled with 7-day-date labels.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. The refrigerated tray of individual-waffle-batter containers needs to be labeled with a 7-day-date label.
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/1/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Self-service buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. No three-compartment sink provided.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed less than 1 handwash sink or number required by law for employees.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Critical. Manager lacking proof of Food Manager Certification.30 days to comply
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7/9/2010 | Food-Licensing Inspection | Warning Issued |
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