- High Priority - Displayed food not properly protected from contamination.eggs, sausage, breads **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Breakfast Bar: hard boiled eggs 51°F corrective action taken: Reviewed cold holding temperatures with employee responsible for maintaining the breakfast bar. Product will be discarded at the end of breakfast.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Breakfast Bar: Sausage links 117° Corrective action taken: Reviewed hot holding procedures with employee responsible for maintaining the breakfast bar. All of the sausage that was out of temperature was used during this inspection.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sausage links
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink not accessible due to hot and cold water is turned off.
- Intermediate - Hot and cold water not provided/shut off at employee handwash sink. **Repeat Violation**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. ( unsure what type of chemical is in the bottle )
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples **Repeat Violation**
|
09/25/2014 | Routine - Food | Warning Issued |
- Basic - Cloth used as a food-contact surface. Clean dishes draining on a cloth towel.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Breads
- Intermediate - Hot and cold water not provided/shut off at employee handwash sink.
- Intermediate - No hot running water at three-compartment sink.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples
|
2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment draining on to a cloth towel.
- Basic - Plumbing system in disrepair. Hand wash sink leaks when turned on.
- Intermediate - Handwash sink not accessible for employee use at all times. Not accessible due to water turn off because it leaks.
- Intermediate - No original proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Original proof required
|
9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Boiled eggs **Corrected On-Site**
|
12/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.
|
9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter packets 46. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. boiled eggs Corrected On Site.
- Critical - Observed unlabeled spray bottle. it was sanitIZER Corrected On Site.
|
12/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. apples-must be individuallly wrapped or under sneezeguard
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cups of waffle batte at 69 Corrected On Site.
- Critical - Observed unlabeled spray bottle. windex
|
8/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. bottom shelf of 3 tiered display case where english muffins go not protected by sneezeguard
- Plumbing system in disrepair. toilet stopped up in men's room
- Critical - Sanitary facilities for guests not accessible. sign on door leading to lobby restrooms says employees only. must provide at least one restroom for guests.
|
4/8/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/8/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs on buffet 52 degrees. Repeat Violation.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Eggs on buffet. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee putting away ready-to-eat breakfast foods. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
|
11/12/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
2/8/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. whipped butter margarine blend 58 degrees F Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Waffle batter 56 degrees F Repeat Violation. Eggs 51 degrees F in reachin cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Eggs 91 degrees F and sausage 106 degrees F on buffet line. Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Breads and pastry. Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Establishment uses quaternary sanitizer but has chlorine test strips. Proper strips not available.
- Critical. Prep surface not sanitized after contamination and prior to use. Dishes not being sanitized. Corrected On Site.
- Equipment and utensils not properly air-dried. Equipment stored on cloth towel.
- Critical. No handwashing sign provided at a handsink used by food employees. prep sink Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. prep area Repeat Violation.
- No copy of latest inspection report. Repeat Violation.
- Critical. No Certified Food Manager for establishment. Repeat Violation.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Repeat Violation.
|
2/8/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. refrigerator/freezer
- Critical. Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. breads & eggs
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. prep area
|
10/5/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. refrigerator/freezer
- Critical. Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. breads & eggs
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. prep area
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
|
8/5/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk in pitcher
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. refrigerator/freezer
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. breads & eggs
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. apples
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. butter brush stored on a paper towel
- Observed a nonfood-grade basting brush used in food. metal banded
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Knives, forks & spoons dispersed food end up.
- Critical. No handwashing sign provided at a handsink used by food employees. prep area
- Critical. Hand wash sink lacking proper hand drying provisions. prep area
- No copy of latest inspection report.
- Critical. No Certified Food Manager for establishment.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
|
8/4/2009 | Routine - Food | Warning Issued |
| No report available. | 6/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/21/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/19/2009 | Routine - Food | Warning Issued |
| No report available. | 7/18/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Quality Inn Of Alachua, 15960 Nw Us Hwy 441, Alachua, FL »