HILTON GARDEN INN PENSACOLA DOWNTOWN

High Priority - Food with mold-like growth. See stop sale. Upon inspection, observed approximately 3 pieces of squash with mold-like growth in walk-in cooler.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Upon inspection, observed sliced turkey date marked more than 7 days un upright reach-in cooler # 2.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Upon inspection, observed 5 pieces of salmon in reduced oxygen packages fully thawed. Case of salmon states to remove from package and thaw under refrigeration.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed cut cantaloupe 44f, cut honeydew 45t in upright reach-in cooler # 1 for an undetermined amount of time. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed cut cantaloupe 44f, cut honeydew 45t in upright reach-in cooler # 1 for an undetermined amount of time. Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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. Upon inspection, observed 5 pieces of salmon in reduced oxygen packages fully thawed. Case of salmon states to remove from package and thaw under refrigeration.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salmon 44F (held over 4hrs) in upright reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon 44F (held over 4hrs) in upright reach in cooler. See stop sale.

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of chemical stored above make line. Operator moved spray bottle during inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed grouper in walk in cooler spoiled due to foul smell. Also, ready to eat celery spoiled in walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salmon 45/47F (held over 24hrs) in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon 45/47F (held over 24hrs) in reach in cooler. See Stop Sale.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes over ready to eat carrots and celery in walk in cooler.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer Quaternary solution at 500ppm in compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. Multiple hand washing sinks used for other purposes in kitchen. Sink near pool service with cup and food debris in sink; sink at dish washing station and server station with drink stains.