- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: cream cheese on buffet 75° at end of breakfast. Operator disposed of product. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection: gravy was placed in fridge, covered and hot, at 10:15am, reading 61° at 3pm. Observed operator disposing of product.
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly, 0ppm. Sanitizer will not prime manually.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage gravy at 122°f for less than 4 hours on buffet.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- No current insurance inspector's boiler report or boiler certificate available for boiler, expired 5/21/12. For reporting purposes only.
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Potentially hazardous food (sausage patties) not held at 135 degrees Fahrenheit or above. Unit needs to be adjusted to maintain products at 135 F or above. Product is rotated out hourly. No cooked products are retained for future use.
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed uncovered food (fresh apples) in a bowl for guests, unwrapped.
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed reach-in cooler gasket torn/in disrepair.
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4/1/2011 | 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 (milk).
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of juice in the orange juice dispenser catch tray (not cleaned after closing).
- Critical. Observed toaster with food debris and deposits.
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7/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical. Observed interior of microwave soiled.
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2/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/28/2009 | Routine - Food | Inspection Completed - No Further Action |
No report available. | 6/16/2009 | Routine - Food | Inspection Completed - No Further Action |
No report available. | 4/1/2009 | Routine - Food | Call Back - Complied |
No report available. | 1/27/2009 | Routine - Food | Warning Issued |
No report available. | 9/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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