Garden Grill & Bar / Hilton Garden Inn (FS)

Observed raw hamburger stored next to alfredo sauce on the same tray and also observed raw hamnurger patties stored above raw bacon inside the walk in cooler.Food shall be protected from cross contamination by: separating raw animal food from ready to eat items or based on the final cooked temperature. Employee relocated the food items. Provided person in charge with food storage chart.

Obseeved the person in charge not performing their duties to ensure food contact surfaces are properly being sanitized, food items are being properly stored, and time/temperature control for safety foods are discarded within the alloted time. . Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways:Complying with this Chapter by having no violations of Priority Items during the current inspection. Train staff on proper food handling procedures.

Observed several in use sanitizer buckets with 0 parts per million of quat sanitizer. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. Have the sanitizer dispenser repaired.

Observed the in use high temperature dishwashing machine reaching 151.4 F. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator. Have the unit serviced.

Observed containers of cooked rice prepped on 12/16 and containers of mushroom soup prepped 12/18 inside the walk in cooler held beyond the alloted time frame. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee discarded the food items.

Observed prepped green beans and prepped containers of mashed potatoes not date marked inside the walk in cooler. A food that requires datemarking shall be discarded if it Is in a container or package that does not bear a date or day. Employee stated the items were prepped Saturday,she will date mark the containers.

Observed no written food allergen notification for the customers. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Provided an written allergen statement as a template.

Observed cooked pasta inside the reach-in unit in front of the grill without any date marking. Ready-to-eat (RTE) Time/Temperature Control for Safety (TCS) foods must be dated consistently throughout so that food is not stored beyond seven days. Staff must be trained on date-marking procedures. Employee added the date to the container.

Observed employee putting leftover bread from the bread case in bags without a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Have employees wear hair restraints when handling food.

Observed several food grade plastic containers wet stacked. After washing, rinsing, and sanitizing food equipment and utensils, the equipment and utensils must air dry before being stored stacked. Re-wash, rinse, and sanitize food containers before storing them in a pyramid style to ensure proper drainage.

Observed debris and food splatter located on the can opener. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize the can opener.

Observed a spatula stored in-between the stove and the grill. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule and Regulations. Wash, rinse, and sanitize the spatula.

Observed ice in the handwashing sink in the main kitchen next to the dish pit. A handwashing facility may not be used for purposes other than handwashing. Coach employees to use the hand washing sink for hand washing only.

Observed a blank spray bottle with chemicals inside in the employee restroom. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Label the bottle with the common name of the chemical.

Observed a can of Hot Shot Kitchen spray in the main kitchen next to the hand washing sink near the freezer. Restricted use pesticides specified under subsection (6)(e)3 of this Rule shall meet the requirements specified in 40 CFR 152 Subpart I. Person in Charge (PIC) removed the can of Hot Shot from the main kitchen.

Observed both side doors of the dumpster open with trash being stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment. Corrected on Site (COS): Person in Charge closed the side doors of the dumpster.

Observed the microwave in the front service area near the prep top cooler heavily soiled with food debris. Equipment food-contact surfaces and utensils shall be cleaned: at a frequency necessary to preclude accumulation of soil residues. Please clean frequently.

Observed both side doors of the dumpster open with trash being stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment. Please keep the dumpster doors closed.

Observed the soda nozzles heavily soiled with a black substance on them. Food contact surfaces such as the soda nozzles must be cleaned and sanitized frequently to prevent contamination. Clean and sanitize the soda nozzles every 24 hours.

Observed cooked pasta inside the walk-in cooler without any date marking. Ready-to-eat (RTE) Time/Temperature Control for Safety (TCS) foods must be dated consistently throughout so that food is not stored beyond seven days. Staff must be trained on date-marking procedures. Corrected on Site (COS): Cooked pasta was discarded.

Observed an employee health policy of one employee who was currently working today. Including the Person In Charge (PIC), there were 4 total employees working in the kitchen today. All employees must have their employee health policies signed and placed on file at the establishment for the health authority to observe. Employees must read the policy that consists of the major six foodborne illnesses and their symptoms. Employees must print their names and sign them.

Observed pulled pork inside of the prep cooler without no date marking. Also observed cooked pasta and marinara sauce inside of the walk-in cooler without no date marking. Ready-to-eat (RTE) Time/Temperature Control for Safety (TCS) foods must be dated in a consistent manner throughout so that food is not stored beyond seven days. Train staff on date-marking procedures. Corrected on Site (COS): Items were discarded.

Observed prepackaged turkey bacon inside of the prep cooler with a use-by date in April of 2023. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. Corrected on Site (COS): Turkey beacon discarded.