HILTON GARDEN INN BRANDON

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey (47F - Cold Holding); ham (45F - Cold Holding); cooked sausage (46F - Cold Holding); mashed potatoes (47F - Cold Holding) Items placed inside walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has stains.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked mashed potatoes, hamburgers has no date markings inside reach in cooler on cooks line.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates stored on storage cart are not stored inverted.

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe underneath 3 compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops sitting inside mop sink. Chef properly stored mop.Repeat Violation Corrected On-Site Repeat Violation

High Priority - 14 green bell peppers located in walk in cooler with mold-like growth. Operator discarded, See stop sale. Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer testing between 0-150ppm, operator added more sanitizer. 2nd attempt tested at 200ppm Warning

High Priority - Vacuum breaker present but in wrong location. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink behind bar has handheld soda dispenser sitting inside. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink. Establishment uses Quat. Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink near kitchen grill. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. Hand washing sink in dish washing area. Corrected On-Site Warning

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Tested 4 times, temperature reaching only 145F, discussed with manager to use 3 compartment sink until dish machine is fixed. Warning

Basic - Box of frozen bread not stored at least 6 inches off of the floor in walk in freezer. Employee moved to shelf. Corrected On-Site Repeat Violation Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner near 3 compartment sink. Warning

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Wash Temp gauge on dish machine not working. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in-cooler Sliced hav (49 F - Cold Holding); Cooked Chicken (51 F - Cold Holding); Diced tomatoes (49 F - Cold Holding); Raw shelled eggs ambient (73 F - Cold Holding); Shredded Cheese (51 F - Cold Holding); Blue cheese crumbles (49 F - Cold Holding); Service Top Cooler (on ice) Cut melons (68 F - Cold Holding); Cut cantaloupe (49 F - Cold Holding); Individual cream cheeses (49 F - Cold Holding) Placing items on time as a public health control form; 2 door reach-in-cooler Milk (52 F - Cold Holding); Chicken (41 F - Cold Holding); Half and Half (49 F - Cold Holding); Butter (48 F - Cold Holding); Cheese (51 F - Cold Holding); Moving to walk-in-cooler Corrective Action Taken Repeat Violation Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooksline prep reach-in-cooler Warning

Intermediate - No heat test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - Probe thermometer not used to ensure proper food temperatures. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - No Heimlich maneuver/choking sign posted. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pep-Reach-in-cooler Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of reach-in-cooler on cooksline Warning

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles stored on rack with food containers Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Victor Howard Manager Warning

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 - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Front kitchen area Warning

Basic - Floor soiled/has accumulation of debris. Walk-in-cooler and walk-in-freezer Warning

Basic - Water leaking faucet at 3 compartment sink Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning