HILTON GARDEN INN PANAMA CITY

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See Stop Sale.

Basic - Condensation or other drainage not disposed of according to law. Condensation from walk-in cooler fan dripping into pan on floor.

Basic - Equipment in poor repair. Broken fan guard on walk-in cooler refrigeration unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves and door gasket.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw shrimp in walk-in cooler. Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef steaks over cooked chicken wings in walk-in cooler. Manager rearranged all items appropriately during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Packaged raw chicken stored over opened bag of cheese sticks. Manager moved chicken at time of inspection. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention required between splitter and water hose. Maintenance person installed vacuum breaker at time of inspection. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker required on non chemical side of splitter. Bell housing broken on mop sink faucet.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee working with no reporting agreement. Agreement signed at time of inspection. Corrected On-Site Repeat Violation

Basic - Commercially processed reduced oxygen packaged Salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Removed from package at time of inspection. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Link sausages on cook line make table.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk-in cooler items: Tomato soup from 9/8, cuban rice from 8/17, cooked fettuccine from 9/19. Raspberry whipped cream from 9/12 in tall cook line cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Under waffle iron table: waffle batter made at 6am per employee, 67F at 9:30, moved to walk-in cooler, down to 62F at 10:00. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: chopped ham 45F, less than 4 hours per employee, returned to reach in at time of inspection, down to 42F, Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Under waffle iron table: waffle batter made at 6am per employee, 67F at 9:30, moved to walk-in cooler, down to 62F at 10:00. See stop sale.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 expired food handler certificate.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake batter 62F, less than 4 hours per employee. Provided Time as a Public Health Control form to establishment. Pancake batter discarded at end of breakfast, les than 4 hours.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 food handler employed over 60 days.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: tomatoes 46F, cheese 52F, ham 51F, items less than hour hours, moved to freezer for quick cooling. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Waffle batter held under time has no mark. Employee marked at time of inspection. Corrected On-Site

Intermediate - Nozzles on juice machine soiled.