HILTON SUITE HOTEL

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shelled eggs over raw sausage. Manager moved eggs Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ppm at three compartment sink at zero. Person in charge changed bottles , emptied unit and refill with quaternary at 200 ppm Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard or doors on the bread and bagel case at front counter.

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation had no hair restraint. Employee puta hair restraint on Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On cook line, standing water 80°F with utensils.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator

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. Emailed to operator

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator stated no measuring device available

Basic - Equipment and utensils not properly air-dried - wet nesting. On drying rack by kitchen equipment wet nesting.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Service line omelette station- observed employee cup of coffee on steam.

Basic - Soiled dry wiping cloth in use. Service line omelette station- observed soiled wiping cloth on steam table.