HILTON GARDEN INN TAMPA SUNCOAST PARKWAY

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Open gallon milk no date mark oven 24 hours in upright reach in cooler in kitchen

Basic - Employee with no hair restraint while engaging in food preparation. Employee no hair restraint while engaging food preparation

Basic - Food not stored at least 6 inches off of the floor. Single serving package ketchup on floor in liquid storage room

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double oven interior soiled and grease buildup heavily

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed oranges above sauces in walk in cooler

High Priority - Raw animal food stored over canned/bottled drinks. Raw beef over canned soda on shelf in walk in cooler. Operator removed can soda Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. 12 six oz grouper of ROP completed defrosted without removed package in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board stained

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. 12 six oz grouper in ROP completed defrosted without removed package in walk in cooler. See top sale

Basic - No Heimlich maneuver/choking sign posted. Emailed choking poster to operator

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: yogurt 46 f cut melons 45 f cook eggs 45 f on breakfast bar employee moved to freezer 2nd temp all to 43 f Corrected On-Site Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restocked Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At bars area tested at 75 f unable to turn hot water knob other hand sink had hot water Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet area cut melons 52 f manager moved to walk in cooler 2nd temp 43 f Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times.by prep sink close to walk in freezer management removed carts blocking sink. Corrected On-Site

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for 1 employee

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand washing sink in bar tested at 82 f ran over 2 minutes Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White rim soiled management cleaned Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested at 75 f at bar left side hand washing sink. Warning - From follow-up inspection 2024-06-14: Tested at 76 f Time Extended

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shelled eggs over ready to eat cheese prep cooler on line across from steam table.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt on line for customers yogurt 46f employee moved to freezer Corrective Action Taken

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

Basic - Food stored on floor. Raw meats on a tray on floor walk in freezer. Manager removed all foods from floor. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Employee moved from floor Corrected On-Site

High Priority - Paper towel used as liner for food container for bacon at steamwell. Manager removed paper towel. 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. Mashed potatoes dated 5/26. Chili dated 5/25 in two door cooler by walk in cooler. Manager discarded. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mashed potatoes dated 5/26. Chili dated 5/25 in two door cooler by walk in cooler. Manager discarded. Corrective Action Taken

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Shredded cheese in two door cooler in back kitchen date marked 05/03. Manager states cheese was frozen and thawed on 06/02. Manager put correct date marking in container. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Food stored on floor. Chicken on floor in walk in freezer. Manager moved off floor. Corrected On-Site

Basic - Old food debris stuck to clean knife by steamwell on cook line. Manager put knife to be washed and sanitized. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. One dented can of pudding. Manager discarded during inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two door cooler in back kitchen soiled. Manager began cleaning during inspection. Microwave interior soiled. Corrective Action Taken

Basic - Dented can of pudding not properly segregated. Manager discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut sausage (46F - Cold Holding) in the top of the refrigerated make table on the cook line. The items with the sausage were in a perforated pan in the cold top. All other temperature control for safety food in the cold top measures 39-41F. The operator moved the perforated pan of food to the walk-in refrigerator to cool. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed cleaning chemicals stored on a shelf with latex food gloves in the dry storage room. The operator indicates they are used for food service. The gloves were relocated to a shelf with other food supplies. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open used empty coffee cup on the preparation table next to the refrigerated make table on the front cook line. Operator discarded the cup. Discussed pathogens and hand to mouth contact as well as fecal oral route food or e illnesses. Corrected On-Site