HILTON GARDEN INN FORT WALTON BEACH

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- ware washing area. Operator removed drinks during inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed one box of beef stored on floor in walk-in freezer. Operator properly stored during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection, employee cell phone observed on cutting board at make table in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guards in walk-in cooler next to walk-in freezer with accumulation of dust.

Basic - Plumbing system in disrepair. Upon inspection, one of four handwashing sinks noted to be inoperable with faucet missing.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature: Raw marinating chicken in pans on a sheet pan over raw hamburgers in a pan on a speed rack in the walk-in cooler. Employee rearranged the two for proper food storage. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet: Mop sink has a four way splitter on it with one hose going to a chemical dispenser. The other three connections require a backflow preventer. Even though a hose is not connected to the three threaded spouts, there is a potential for one to be attached. Therefore, a backflow preventer is required.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager Kitchen Manager's Certifed Food Manager Certificate expired: Rafael Vallejo III, expired 09/11/2023.

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided: Bowl of apples on buffet counter not wrapped. Server washed then wrapped them. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced Tomato's 48F (1 hour), operator iced to rapidly chill. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at front make bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food: - pan of raw chicken on shelf of speed rack in walk-in cooler over bags of cooked chicken wings. Restaurant Manager had employee rotate for proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit: - COLD BUFFET: cut melons 56° F, boiled eggs 58° F, yogurt 63° F. All items less than 4 hours. Restaurant Manager states the items are discarded at the end of the meal at 10:30 A.M. as regular procedure. Inspector witnessed items discarded. They are not put into a reach-in cooler or walk-in cooler to bring them down to proper temperature. Inspector gave the Time as a Public Health Control paperwork to Restaurant Manager. She completed it during the inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb: - the mop sink faucet has a four way splitter on it with one hose going to the chemical dispenser. There is also one other hose attached and the other two nozzles are empty. Backflow preventers are needed on the three nozzles that do not go to the chemical dispenser as it has a built in backflow preventer in it.

Intermediate - Handwash sink used for purposes other than handwashing: - hand-wash sink on cook line used as a dump sink as it had ice in it.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink: - hand-wash sink just inside kitchen door did not have paper towels. Employee restocked during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured: - three tanks in dry storage room not secured. Restaurant Manager secured during inspection. *CORRECTED ON SITE - one tank behind bar not secured. Restaurant Manager will have maintenance install a chain or bungee chord.

Basic - Food stored on floor: - two buckets of food product on floor in walk-in cooler. Restaurant Manager placed on milk crates. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Upon inspection tried multiple times and chlorine sanitizer readings were 0ppm. Machine also has a heat for sanitizer but only read 140f. Repair company contacted and 3 compartment sink set up with 300ppm quat sanitizer. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Upon inspection observed 2 small flying insects in back dry storage area. No small flying insects observed landing on food/food contact surfaces.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed cell phone on top of wait station prep area next to tea machine. Operator removed cell phone during inspection. Corrected On-Site

Basic - Hole in or other damage to wall. Back dry storage room left side close to condensed soda boxes.

Basic - In-use wet wiping cloth/towel used under cutting board. Serving line in kitchen. Operator removed cloth during inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Upon inspection observed multiple plastic containers with old labels attached on clean equipment rack left side of dish machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - commercially packaged bag of shrimp on same sheet pan on speed rack with ziploc bags of cooked chicken wings. Kitchen manager moved the shrimp to another location. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. - two sanitizer buckets sitting on table with pans of food. Kitchen manager had employee move the buckets. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 0 ppm tested multiple times by operator and this inspector. 3 compartment sink set up to sanitize dishes. Machine repair contacted during inspection. Corrective Action Taken

Basic - Nonfood-contact surface soiled with dust. Walk in cooler fan covers with dust present.