Holiday Inn Express & Suites - Clermont Se - West Orlando

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee in kitchen put gloves on and took pastries out of microwave without washing hands. Educated employee and operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter (65F - Cold Holding) , breakfast buffet line, held less than four hours per operator. Recommended operator use Time as Public Health Control. Operator has form and will be completing for items on the breakfast buffet.

Intermediate - No soap provided at handwash sink in kitchen

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -dated 12/28/23

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee handling prepping food and stocking buffet was wearing a watch.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of juice nozzles on buffet line

High Priority - 22-45-4 Observed: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed, rinsed and dried dishes with no sanitizer. Educated employee. Priority: High Priority

High Priority - 12A-09-4 Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee washed dishes then poured half n half into carafe. Priority: High Priority

High Priority - 01B-36-5 Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -Reheating); pancake batter, hydrated with hot water, (73F - cooling, 3 hours @ 9:00) Priority: High Priority

High Priority - 03D-01-5 Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -Reheating); pancake batter, hydrated with hot water, (73F - cooling, 3 hours @ 9:00). Operator discarded. Priority: High Priority

Intermediate - 11-26-1 Observed: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -Daniella and Paula Priority: Intermediate

Intermediate - 03D-15-4 Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Reheating); pancake batter, hydrated with hot water, (73F - cooling, 3 hours @ 9:00), cooling at room temperature. Priority: Intermediate

Intermediate - 29-28-4 Observed: Water treatment device has not been inspected or serviced according to manufacturer's instructions. -near coffee machine Priority: Intermediate

Basic - 13-07-4 Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee working with food wearing watch and bracelet Priority: Basic

Basic - 2-01-4 Observed: Wet mop not stored in a manner to allow the mop to dry. -two mops Priority: Basic

Basic - 35B-01-4 Observed: Exterior window with no screen open to the outside during inspection. Reference: 6-202.15 (A), (C) and (D) FC: (A) Except as specified in (B), (C), and (E) and under (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment, and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in (B) and (E) of this section, if the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors as specified under (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. Priority: Basic

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in reach in cooler. Operator dated. **Corrected On-Site**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary. On order, has not arrived. **Repeat Violation**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary ammonia