Hilton Garden Inn

Observed facility storing ground beef below raw chicken breasts inside the WIC at the time of this inspection. CA: Facility shall ensure items are stored in proper stacking order.

Observed fish being thawed in walk in cooler still in packaging at the time of this inspection. CA: Ensure fish is completely removed from packaging when thawing as directed by labels and FDA food code. COS: Fish discarded.

Observed facility storing shrimp under raw ground meats at the time of this inspection. COS: PIC ensured meats were properly stored in proper stacking order of RTF, Sea food, Whole cuts, Ground meats, and poultry.

Observed grits cooling in the reach in cooler at 74F after being in the fridge for 2+ hours (PIC informed me that grits began cooling at 10:30am). COS: PIC discarded grits. CA: Ensure that food products that are cooled meet requirements of getting down to 70F in 2 hours and then 41F in 4 hours.

Observed multiple food products in the reach in coolers and walk in freezers being stored uncovered or not completely covered at the time of this inspection. COS: PIC covered food products. CA: Ensure all food products are stored covered to prevent potential contamination.

Observed bar area dishwasher without chemical sanitizer at the time of this inspection. CA: Ensure facility has chemical sanitizer connected to the dish machine in the bar area to ensure proper sanitization.

Observed chemical containers stored above 3 compartment sink area after sanitize section at the time of this inspection. CA: Ensure chemicals are stored in an area where they cannot contaminate food or clean dishes and utensils.

Observed unmarked bottles being stored with chemicals in them at the time of this inspection. CA: Ensure that all chemical spray bottles are labeled with chemicals inside of them.

Observed fish being thawed in reach in cooler still in packaging at the time of this inspection. CA: Ensure fish is completely removed from packaging when thawing as directed by labels and FDA food code. COS: Fish discarded.

Observed facility with severe ice build up on the walk in freezer causing ice to be on and in packages. CA: Ensure ice build up is addressed, food and food packaging is in good condition and not contaminated by ice.

Facility has gotten repairs scheduled with an outside company.

Observed facility with severe ice build up on the walk in freezer causing ice to be on and in packages. CA: Ensure ice build up is addressed, food and food packaging is in good condition and not contaminated by ice.

Observed grits cooling in the reach in cooler at 100F after being in the fridge for 2+ hours (PIC informed me that grits began cooling at 9:30-10:00am). COS: PIC discarded grits. CA: Ensure that food products that are cooled meet requirements of getting down to 70F in 2 hours and then 41F in 4 hours.

Observed mold like build up in the ice machine at the time of this inspection. COS: PIC placed out of order and contacted maintenance to rinse, wash, sanitize prior to remaking and serving ice.

Observed fish being thawed in reach in cooler still in packaging at the time of this inspection. CA: Ensure fish is completely removed from packaging when thawing as directed by labels and FDA food code. COS: Fish discarded.

Observed ice scoop being stored in ice with handle in direct contact with the ice. CA: ensure ice scoop is stored with handle not in direct contact with ice and where contamination will not occur when grabbing scoop.

Observed old food debris on and around cooking and cold holding equipment at the time of this inspection. CA: Increase cleaning frequency to prevent build up. Ensure cleaning is done during down times and prioritizes cleaning prior to leaving the facility.

Observed facility storing spoiled strawberries, for disposal, with good strawberries at the time of this inspection. CA: Ensure that any spoiled/ Damaged foods are stored separately from for service food to prevent accidental serving. COS: PIC removed spoiled strawberries and discarded them.

Observed fish being thawed in reach in cooler still in packaging at the time of this inspection. CA: Ensure fish is completely removed from packaging when thawing as directed by labels and FDA food code.

Observed sanitizer bucket at food prep and dispensing unit at three compartment sink not at proper sanitizer concentration. COS: PIC discarded and remade at proper level. CA: Hand make sanitizer solution to ensure proper concentration levels are being met. Contact dispenser maintenance to correct dispensing concentration levels.

Observed tableware and cooking equipment being stored on shelving with old food debris, sticky substances and rust at the time of this inspection. CAL Increase cleaning frequency and store utensils/ tableware and cooking equipment in clean places.

Observed single service bowls and lids being stored on a pan with old food debris. CA: Ensure single service items are stored in a clean place, protected from contamination.

Observed bar freezer building up and dripping ice into unit. CA: Repair to ensure properly working. Observed vent hood din back main kitchen with grease build up and lack of draining to catch basin. CA: Ensure vent hood is properly working and cleaned frequently to prevent build up. Observed build up of hard water and old food debris ontop and around high temp dish machine. CA: Increase cleaning frequency. Observed vents around equipment with dust build up. CA: Increase cleaning frequency to prevent contamination. Observed mold like build up in WIC above mic ultra containers. CA: Increase cleaning frequency.

Observed interior of ice machine and food contact surfaces of juice dispenser with visible mold like build up at the time of this inspection. COS: PIC placed equipment out of order and stated they would wash rinse and sanitize equipment before using. CA: Increase cleaning frequency to prevent build up.

Observed dishwasher at bar without sanitizer at the time of this inspection. Test strips did not register sanitizer present when cycle was completed. CA: Ensure dish machine is equipped and using sanitizer to sanitize glasses and drinkware.

Observed chemical containers stored above 3 compartment sink area after sanitize section at the time of this inspection. CA: Ensure chemicals are stored in an area where they cannot contaminate food or clean dishes and utensils.

Observed food stored in walk in freezer with ice dripping onto boxes at the time of this inspection. Ice was not penetrating foods wrapped in plastic at the time of this inspection. CA: Ensure food is stored in a clean safe area to prevent build up or potential contamination.

Observed single service cup being used for scoop in large bin at the time of this inspection. CA: use scoop with designated handle to ensure hand contact area does not directly touch food product.

Observed box of beer glasses being stored on the floor below the 3 compartment sink in the bar area at the time of this inspection. CA: store any boxes and drinkware 6" above the floor.

Observed labels for 3 compartment sink switched at the time of this inspection. Staff stated the they wash, rinse, sanitize, from right to left; however labels on sink have wash, rinse, sanitize labeled from left to right. CA: Ensure 3 compartment sink is labeled and used properly to complete wash, rinse, and sanitize in that order.

Observed build up of food debris in dishwashing machine at the time of this inspection. CA: Increase cleaning frequency to prevent build up.

Observed vent hood with build up at the time of this inspection. CA: Increase cleaning frequency to prevent build up and potential contamination.

Observed build up of dirt and residue in bar area beside order station at the time of this inspection. CA: increase cleaning frequency.