HILTON GARDEN INN JACKSONVILLE ORANGE PARK

Intermediate - Handwash sink used for purposes other than handwashing. Mop head in handwash sink at three compartment sink. Employee removed mop head from sink. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Cases of oil on the floor in dry storage. Employee moved oil to shelving. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution in kitchen tested at 0ppm quaternary ammonium. Employee remade solution to 200ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Mop head in handwash sink at three compartment sink. Manager removed mop head. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used as a scoop in bulk sugar bin in dry storage.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At grill with no heat applied, sausage (77F - Hot Holding); cooked potatoes (79F - Hot Holding). Employee states both prepared approximately one hour prior. Employee heated sausage to 192F and potatoes to 174F. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On threaded faucet with attached hose at prep/utility sink, vacuum breaker is missing.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in kitchen has sanitizer bucket in sink. Person in charge moved bucket. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available for hot water sanitizing. Inspector's thermometer used to verify temperature.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for Diamonte, Andrea and Neal.

Intermediate - No soap provided at handwash sink. No soap at handwash sink at triple sink. Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Individually sealed packages of completely thawed salmon in packaging that states to remove before thawing in walk in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at triple sink. Employee replenished towels. Corrected On-Site

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof available for Diamonte M hired a few weeks ago.

Intermediate - No soap provided at handwash sink. No soap at handwash sink at triple sink.

Basic - Carbon dioxide/helium tanks not adequately secured. Multiple carbon dioxide tanks in dry storage room unsecured. Repeat Violation

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. Individually sealed packages of completely thawed salmon in packaging that states to remove before thawing in walk in cooler.

Basic - Floor area(s) covered with standing water. Standing water observed under cooling unit in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Three buckets of bulk dry products not labeled on dry storage shelving.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None available for establishment. Heat sanitizing verified with inspector's minimum/maximum recording thermometer.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator using time as a public health control for buffet items. Paperwork not completed with required information and missing operator's information, all products being held and specific time frame indicated. Operator completed paperwork during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Multiple tanks unsecured in dry storage room. Operator secured during inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Plastic cranberry juice bottles stored on the floor in dry storage room. Operator moved to shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in cooler door soiled.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Coffee stir sicks stored at buffet in container are unwrapped.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of reach-in cooler observed, cheese (48F - Cold Holding). Employee stated cheese was placed in cooler two hours prior and moved overstocked portion to bottom of cooler. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in womens restroom near lobby. Employee stocked towels during inspection. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In dry storage area observed multiple bulk containers of food with cups with no handles. Employee removed cups during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage area observed multiple co2 tanks not secured. Employee secured tanks during inspection. Corrected On-Site Repeat Violation