IHC BALLROOM & MEETING ROOMS Inspection – January 30, 2025

High Priority 1

#5High Priority03A-03-5

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs stored at ambient temperature at kitchen line, as per chef for less than 30 minutes, chef relocated eggs to walk-in cooler. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#6Intermediate01C-05-4

Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Chef filed tags in chronological order. **Corrected On-Site**

Corrected On-Site

#7Intermediate01C-03-4

Intermediate – Clam/mussel/oyster tags not marked with last date served. Observed several tags not marked with last use date.

Basic 4

#1Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed some soiled AC vents/returns at kitchen preparation area and ware washing.

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Observed some cutting boards with marks not longer cleanable. **Repeat Violation**

Repeat Violation

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of reach-in cooler soiled at cook line

#4Basic14-33-4

Basic – Reach-in cooler shelves with rust that has pitted the surface. Observed at reach-in cooler unit next to handwashing sink by cook line.

Florida Food Watch