!!HILTON GARDEN INN-FOOD

Observed several items distinguished by an asterisk (*) held above 41F in the main kitchen area. C/A: cold time/temperature control for safety food shall be maintained at 41°F or below COS: items discarded.

Observed cooked pasta with a prep date of 3/18 and a yellow sauce with a prep date of 3/19 in the walk-in cooler. Observed a salad, a container of cream sauce, a container of marinara, and cut cherry tomatoes without any date marking method and CFSM unsure of the prep dates. C/A: A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days COS: items discarded.

Observed food employee wash hands in the sink dedicated for raw meat prep in the main kitchen area. C/A: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste COS: EHS discussed where to wash hands, and food employee washed hands in the hand sink located next to the bulk ice machine.

Observed no hot water provided at the vegetable prep sink located in the main kitchen area. C/A: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water.

Observed the hottest temperature for the hot water at the 3-compartment sink at 108F. C/A: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F.

Observed a food employee eating eggs on the prep surface behind the bar located in the front food service area. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: employee finished eating in designated area; discussed designated areas with CFSM.

Observed the reach-in cooler next to the hand sink in the main kitchen with an ambient of 50F. The in-unit thermometer also displayed an ambient of 50F. C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. **Facility may not store an time/temperature control for safety food in this unit until approval from the health authority is given.

Observed food and grease accumulations on the non-food contact surfaces of equipment throughout the main kitchen. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.