STREAMLINE HOTEL Inspection – September 10, 2024

High Priority 4

#7High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above ham, other ready to eat food inside cooler across from grill -raw tuna stored above bbq pork inside stand up cooler

#8High Priority29-37-4

High Priority – Spray hose at sink lower than flood rim of mop sink. **Corrected On-Site**

Corrected On-Site

#9High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sliced cheese in top section of makeline cooler 46-47F overnight

Stop Sale

#10High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 46-47F

Intermediate 2

#11Intermediate02C-03-5

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. -mozzarella

#12Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board -blade guard behind slicer blade

Basic 6

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#2Basic14-05-4

Basic – Cardboard used to line food-contact shelves.

#3Basic36-73-4

Basic – Floor soiled/has accumulation of debris. -dry storage

#4Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. -soda bibs in back dry storage

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters

#6Basic25-05-4

Basic – Single-service articles improperly stored. -clamshell trays on floor **Corrected On-Site**

Corrected On-Site

Florida Food Watch