FOUR POINTS BY SHERATON Inspection – January 10, 2024

High Priority 3

#5High Priority22-49-4

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Strip did not turn black **Warning**

Warning

#6High Priority08A-02-6

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Chicken wings over bacon in reach in freezer **Corrected On-Site**

Corrected On-Site

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. deli ham (46F – Cold Holding); cut melon (50F – Cold Holding); egg whites (47F – Cold Holding); sliced cheese (51F – Cold Holding); ground beef (50F – Cold Holding) in make table. Operator states in unit less then 4 hours, placed product in cooler to chill **Corrective Action Taken** **Warning**

Corrective Action TakenWarning

Intermediate 2

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. at bar

#9Intermediate31B-06-4

Intermediate – Soap dispenser at handwash sink not working/unable to dispense soap. At bar

Basic 4

#1Basic16-23-4

Basic – Accumulation of lime scale on the inside of the dishmachine.

#2Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice machine **Corrected On-Site**

Corrected On-Site

#3Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Cook in kitchen **Corrected On-Site**

Corrected On-Site

#4Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. At bar

Florida Food Watch