Hilton Garden Inn

Observed time/temperature control for safety foods inside the reach in cooler/prep top cooler on the right hand side above 41F: raw steak 44F, cooked mashed potatoes 44F, raw hamburger 48F; PTC: Shredded Mozzarella 45F, sliced Tomatoes 45F and shredded Cheddar 48F. Initial ambient air temperature of the unit was 47F, per person in charge the food items were inside the unit overnight.. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Ambient air temperature decreased to 41F before leaving, have the unit serviced to ensure TCS foods are maintained appropriately. Food items were discarded.

Observed the previous inspection report posted.The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Post today's inspection report.

Observed the reach in cooler inside the main kitchen holding time/temperature control for safety (TCS) above 41F: raw chicken 51°F, cooked meatballs (47°F) and cooked lima beans (46°F). Ambient air temperature of the unit is 47°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below . Food items were discarded. Have the unit serviced.

Observed the person in charge not performing their duties, observed numerous priority violations: time/temperature control for safety (TCS) foods above 41F, food contact surfaces not being properly clean and sanitized, hand washing sinks properly supplied with soap and paper towels and lack of datemarkiing of TCS foods. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: Complying with this Chapter by having no violations of Priority Items during the current inspection. Train staff on proper food handling procedures.

Observed no paper towels at one of the handwashing sinks in the main kitchen. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Employee refilled the paper towel dispenser.

Observed no hand soap at the handwashing sink in the bar area. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Employee refilled the soap dispenser.

Observed black buildup along the baffle inside the ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned: At a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice the wash, rinse and sanitizer interior of the unit.

Observed 0 parts per million (ppm) of chlorine sanstizer dispersing from the dishwasher in the bar area. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution between 50-100 ppm. Have the unit serviced.

Observed cooked lima beans and cooked meatballs inside the reach in cooler not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared in an establishment shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee datemarked the items.

Observed numerous chemical bottles unlabeled throughout the main kitchen. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Employee removed the unlabeled bottles in order to be labeled.