HILTON GARDEN INN ORLANDO EAST/UCF

High Priority - Food with mold-like growth. See stop sale. Tomato sauce

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tomato sauce

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

Basic - Trash receptacles not provided where needed in establishment. No garbage can by hand sin k located at bar , garbage can placed by sink. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat sanitizer bucket with 0 ppm.Rechecked after water replaced 200 ppm. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked penne pasta and Alfredo sauce with date of 7-7 . 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 and the time removed from temperature control . Per operator food has been out for less than 4 hours and will discarded in the 4 hours. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting boards use to prep have marks.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Caesar salad, house salad , fruit cups, muffins, cookies, parfaits all kept in grab and go area missing the required label. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Clean utensils kept in basket located in dish area facing up.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Debris on wall behind dish machine. Repeat Violation

High Priority - Food with mold-like growth. See stop sale. Tomato bisque with date mark 2/19/24 and kept in walk in cooler. Repeat Violation

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon shown in menu as not fully cooked and provider unable to show parasite destruction letter. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tomato bisque found in walk in cooler with date mark 2/19/24 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 . Buffet hot and cold products with no time marking, told by operator that products were out for 30 minutes

Basic - Ceiling tile missing. Ceiling tile missing next to dishwasher machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Open water bottle next to clean equipment. In dish area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave with food debris next to soda machine.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Salads, wrap , sandwiches and fruit kept on grab and go area with no required label.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open Coca-Cola bottle inside prep fridge.

Basic - Soiled dry wiping cloth in use. Multiple cloths in cook line floor.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind dishwasher machine.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.Cooked pasta with date of 8-17-2023 .

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.Cooked pasta kept on walk in cooler with date of 8-17-2023 .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cream cheese kept on buffet area for less than four hours with temperature of 53F. Liquid eggs kept on reach in cooler for less than 4 hrs with temperature of 52F Operator will discard at 10:00 am. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Cooked oatmeal kept on cereal bar with temperature of 122F. Ask manager to reheat. Corrective Action Taken

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

Intermediate - No soap provided at handwash sink.No soap at bar. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked multigrain grains ,cooked four days ago with no date marked.

Basic - Accumulation of debris on exterior of warewashing machine.

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.Salmon kept in walking cooler. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing orders. while wearing a watch . Repeat Violation** Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.She'll eggs with 55F kept in reach in coolers for less than 4 hrs .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.All items kept for less than 4 hrs. Yogurt kept in reach in at cook line for cooler for less 4 hrs with temperature of 50F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Old food stuck on slicer.

Intermediate - No soap provided at handwash sink.No soap at hand wash sink in back kitchen and bar.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.No hot water in hand wash sink at cook line.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.Missing ceiling tile at ware washing area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing food while wearing a watch. Server scooping ice while wearing multiple bracelets.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have grease build up.

High Priority - Displayed food not properly protected from contamination.Bagel display not self closing.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.No sneeze guard at fruit bar.

High Priority - Water supply does not meet the requirements of a public water supply.Two of the three hand sinks at kitchen not reaching 100°. Also the hand sink at bar.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Can opener have food encrusted. Corrected On-Site

Intermediate - No soap provided at handwash sink.No soap at hand sink by bar. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.At cereal bar, bowls and plates and silverware.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler in cook line and reach in cooler under microwave needs to be clean. Corrected On-Site

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site