PARK HOSPITALITY INC Inspection – January 12, 2024

High Priority 2

#6High Priority03D-02-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken (50F – Cooling) at walk in cooler. As per chef, chicken was cooked the previous day.

#7High Priority01B-13-4

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Observed chicken (50F – Cooling) at walk in cooler. As per chef, chicken was cooked the previous day.

Stop Sale

Intermediate 2

#8Intermediate14-14-4

Intermediate – Nonfood-grade basting brush used in food. Observed stored in dishwashing area.

#9Intermediate03G-06-5

Intermediate – Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed chicken in reduced oxygen packaging with no proper labeling to be used 48hrs.

Basic 5

#1Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed one employee engaging in food preparation while wearing bracelets at cook line.

#2Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 101F across from cook line at kitchen.

#3Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at men's and women's restrooms.

#4Basic25-06-4

Basic – Single-service articles not stored inverted or protected from contamination. Observed plates stored in cook line at kitchen not inverted.

#5Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored above preparation table across from cook line at kitchen.

Florida Food Watch