Holiday Inn Express Hotel And Suites, 14651 Nw 20 St, Pembroke Pines, FL - Restaurant inspection findings and violations



Business Info

Name: HOLIDAY INN EXPRESS HOTEL AND SUITES
Type: Permanent Food Service
Address: 14651 Nw 20 St, Pembroke Pines, FL 33028
License #: 1622059
Total inspections: 17
Last inspection: 5/16/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
5/16/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Equipment in poor repair. Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Buffet reach in cooler, prep area reach in cooler. Unit serviced at the end of the inspection
  • Basic - Single-service articles not stored inverted or protected from contamination. Plastic and aluminum trays.
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Milk, yogurt and boiled eggs at 45°f on the buffet reach in cooler. Boiled eggs, milk, scrambled eggs, cream cheese, butter, yogurt at 48°f on the prep area refrigerator moved to the reach in freezer **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Individually packaged Cream cheese and butter at the buffet line at 61°f discarded **Corrected On-Site** **Repeat Violation**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gravy at the prep are at 75°f, discarded. **Corrected On-Site**
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
  • Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
11/6/2013Routine - FoodInspection Completed - No Further Action
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, butter, pancake mix at the buffet line. Implemented time control procedure. **Corrected On-Site** **Repeat Violation**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Omelette at the buffet line. Implemented time control procedure. **Corrected On-Site**
4/4/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream cheese, butter at the buffet. iced down.
10/10/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils until properly sanitized. Corrected On Site.
  • Critical - Handwash sink used for purposes other than handwashing. Corrected On Site.
4/18/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
11/8/2011Routine - FoodCall Back - Complied
  • Critical - Hand wash sink lacking proper hand drying provisions. SOUTH KITCHEN.
  • 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. ONE EMPLOYEE EXPIRED.
  • Critical - Observed uncovered food in holding unit/dry storage area. PARSELY.
9/2/2011Routine - FoodWarning Issued
  • Critical - Bathroom not enclosed with tight-fitting, self-closing doors.Employee's restroom.
  • Critical - Hand wash sink lacking proper hand drying provisions.Employee's restroom.
  • Critical - No thermometer provided to measure temperature of food product.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Instructed operator to tranfer food to other available reach in capable of mantaining 41 F. Corrected On Site.
1/28/2011Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
10/5/2010Routine - FoodCall Back - Complied
  • Observed single-service articles improperly stored.
  • Critical. Manager lacking proof of Food Manager Certification.
8/3/2010Routine - FoodWarning Issued
  • Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. Violation: 22-24-1 Observed buildup of slime on orange juice dispensing nozzles.
4/27/2010Routine - FoodCall Back - Complied
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, eggs, operator states that eggs were placed in the refrigerator recently. Under cooling process.
  • Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. Observed buildup of slime on orange juice dispensing nozzles.
  • Critical. No Certified Food Manager for establishment.
2/26/2010Routine - FoodWarning Issued
  • Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
  • Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed buildup of slime on juice machine nozzles.
  • Critical. Observed interior of storage counter soiled with coffe residue.
  • Observed single-service articles improperly stored. Corrected On Site.
  • Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
9/22/2009Routine - FoodInspection Completed - No Further Action
  • Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
  • Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's employee bathroom.
8/25/2009Routine - FoodCall Back - Complied
  • Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
  • Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's employee bathroom.
  • Violation: 34-10-1 Observed garbage on the ground and/or pad around dumpster.
  • 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. 2 employees.
8/5/2009Routine - FoodCall Back - Extension given, pending
No report available. 6/3/2009Routine - FoodWarning Issued
No report available. 10/13/2008Food-Licensing InspectionInspection Completed - No Further Action

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