HOLIDAY INN – FUSION Inspection – April 24, 2024

High Priority 4

#4High Priority29-42-4

High Priority – -Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -hose at mop sink lower than flood rim of sink. **Corrected On-Site**

Corrected On-Site

#5High Priority02C-01-5

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked onions

#6High Priority01B-24-5

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked onions marked 4/10

Stop Sale

#7High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored. -bug repellent on counter next to hand sink inside the bar, next to mugs/bar supplies **Corrected On-Site**

Corrected On-Site

Intermediate 2

#8Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. **Corrected On-Site**

Corrected On-Site

#9Intermediate27-16-5

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -bar hand sink, hot water handle not functioning

Basic 3

#1Basic14-45-4

Basic – Cardboard used to line nonfood-contact shelves. -under drying shelf

#2Basic06-09-1

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -inside walk in cooler. Advised to remove from packaging or introduce oxygen to fish by unsealing ROP packing prior to thawing completion.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface area above juice dispenser in server area

Florida Food Watch