Hilton Garden Inn Stonecrest

Inspector notes: Observed shelving, hinges, doors, seals of reach in coolers unclean to sight and touch with food debris and spillage. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: Observed several packages of vacuumed sealed packaging stored in reach-in-cooler. CA: Wiping cloths laundered in a food service establishment that does not have a mechanical clothes dryer shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths.

Inspector notes: Observed 38 individual yogurts stored in walk in and on buffet with an expiration date of May, 29, 2925. Observed 2 containers of sour cream with an expiration date of April 4, 2025. C/A: 511-6-1.04(8)(b) - Expired Foods (P) (b) Expired Foods. 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. P COS: All yogurts and sour cream were discarded by PIC

Inspector notes: Observed white cheddar cheese wrapped in suran wrap with mold-like growth being cold-held inside prep-top cooler. CA: Condition. Food shall be safe, unadulterated, and honestly presented. COS: food handlers voluntarily discarded cheese.

Inspector notes: Observed two cartons of liquid eggs stored in the prep-top cooler. Butter and cream cheese on the front-service counter were found cold-held at temperatures exceeding 41°F. CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above. COS: Food handlers voluntarily discarded items on front counter. Food handlers relocated liquid eggs and other TCS items to WIC.

Inspector notes: No soap was available at time of inspection behind bar. C/A:511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: Soap was provided. Advsied PIC soap paper towels and trash can shall be available at all hand sinks at all times.

Inspector notes: No paper towels were available at the bar sink. C/A:511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf COS: Paper towels were restocked. Advised paper towels shall be available at all times

Inspector notes: Observed a food handler washing dishes in a dishwasher that was not reaching the required minimum final rinse temperature. The Quaternary sanitizing solution in the three-compartment sink was measured at 0 PPM. CA: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 COS: The Person in Charge (PIC) purchased liquid disinfectant bleach to manually sanitize food-contact surfaces (FCS). Discussed the necessity of discontinuing the use of the dishwasher and...

Inspector notes: Observed ice machine unclean with pink substance in direct contact with ice. Observed soda nozzle behind bar stored in sink unclean with debris build up in direct contact with soda. C/A: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensi...

Inspector notes: Observed the prep-top cooler reaching an ambient temperature of 53°F and found to be in poor repair. CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections this Rule.

Inspector notes: Certified food service certificate is not displayed at the time of the inspection. Ca: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. COS food handler posts CFSM certificate for public display.

Inspector notes: Observed three prepped garden and Caesar salad being stored in the display cooler not date marked with their preparation or discard dates. Ca: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, 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 (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS salads are voluntarily discarded into the trash.

Inspector notes: Observed shelving, filters and the bottom of the cooler of the beverage air cooler unclean to sight and touch with food debris and spillage. Ca: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed food handler personal duffel bag along with packaged toothbrush and tooth paste singles being stored onto top of the prep top cooler. Ca: Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. COS food handler relocates his personal items.

Inspector notes: Observed two food handlers wearing hand and/or wrist jewelry while handling food and storing clean dishes. Ca: Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Inspector notes: Observed a food handler with hair longer than one and half inch handling/storing food at the time of the inspection. Ca: 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.

Inspector notes: Observed expired food service permit. Ca: Post the permit in a location in the food service establishment that is conspicuous to consumers. facility is served a notice of violation and given (5) five business days to obtain current food service permit.