Hilton Garden Inn

Inspector notes: Observed hand sink next to ice machine blocked by speed rack. PIC relocated speed rack and made hand sink accessible. PIC relocated all items blocking handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing

Inspector notes: Observed no CFPM at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed reach-in tabletop prep cooler located directly beside cooktop with an ambient temperature of 45.6'F. TCS food items (cheese, diced tomatoes, cooked ham, cooked sausage, cooked bacon) stored in prep cooler measured 44-46'F. Chef stated prep cooler is stocked at 6am and emptied at 10 am for breakfast hours. All food items stocked are put on time as control for the 4-hour duration of breakfast, per chef. Prep cooler observed empty of any other TCS food items. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below prior to re-inspection on 10/28/24