Hilton Garden Inn

Observed several chemical bottles stored around clean equipment and utensils throughout the kitchen area. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. Corrected on Site (COS): Chemical bottles stored in chemical storage area.

Observed an open single-service cup with no secure lid and straw in the beverage prep area in the kitchen. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas, and food storage areas. However, drinking from a single-service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed open bags of flour and cereal on the dry storage shelf in the storage room. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Store items inside a tightly sealed container.

Observed a bulk container of sugar not labeled with its common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Corrected on Site (COS): Label placed on the outside of the container with the common name "Sugar".

Observed salmon stored inside the walk-in cooler completely thawed and not removed from its original packaging. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. Recommend cutting the package open while the salmon is still inside the packaging or following the recommended procedures.

Observed time/temperature control for safety foods inside the reach in cooler/prep top cooler on the right hand side above 41F: raw steak 44F, cooked mashed potatoes 44F, raw hamburger 48F; PTC: Shredded Mozzarella 45F, sliced Tomatoes 45F and shredded Cheddar 48F. Initial ambient air temperature of the unit was 47F, per person in charge the food items were inside the unit overnight.. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Ambient air temperature decreased to 41F before leaving, have the unit serviced to ensure TCS foods are maintained appropriately. Food items were discarded.

Observed the previous inspection report posted.The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Post today's inspection report.