Hilton Garden Inn - Madison

Year by year

Inspections

1. Apr 22, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     In walk-in cooler- raw hamburger over hamburger garnishes, cheese stored on tray with raw hamburger, and raw steak skewers over produce.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     In 2-door cooler, chipotle sauce with a discard date of 4/20 and cooked noodles with a discard date of 4/16. Both items are past the 7 days from prep date. Pasta salad in walk-in cooler without a date.

     Correction: Discard foods that are not date marked, improperly date marked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     SNEEZE GUARDS

     The cut fruit (watermelon, pineapple, and cantaloupe) on customer self-service area is not protected from consumer contamination.

     Correction: Provide a food shield, packaging, or other effective means to protect food from potential consumer contamination.

     Code WFC 3-306.11

   • Not serious Good Retail Practice

     STORAGE - PROHIBITED AREA

     Employee personal items such as coat and personal bag stored on top of prep table.

     Correction: Remove the food items from this area and store in a clean, dry area.

     Code WFC 3-305.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Several TCS foods not being cold held at 41F. or below. 1. On self-serve buffet, cream cheese in individual container at 68F. 2. Pooled eggs on cookline at ambient temperature at 59, pancake batter at 62F. 3. Yogurt on prep table at 64F. Sausage links on prep table at 49-51F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     Chemical spray bottle stored over soda station where ramekins and small pots are stored.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

   • Not serious Good Retail Practice

     WIPING CLOTHS

     Wet wiping cloths improperly stored on prep table.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

2. Jan 31, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     Handwashing sinks located in the bar and kitchen are not equipped with a non-hand operated faucets.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

3. Feb 24, 2023 Re-Inspection · No Reinspection Required

   No violations cited.

4. Feb 3, 2023 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     FOOD- THAWING ROP FISH

     Salmon in reduced oxygen packaging (ROP) is being improperly thawed. Package label states to ROP prior to thaw.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration low temperature chlorine dish machine in the bar is measuring 0 ppm chlorine. Sanitizer bottle missing.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Individual servings of packaged butter and cream cheese held on counter at room temperature during breakfast service.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Time as a public health control plan is incomplete. All products, such as roasted potatoes, are not included on the plan. Potatoes measuring 120 degrees F. Manager stated potatoes are not kept at the end of breakfast service.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Sprayer with floor cleaner is not labeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

5. Jan 22, 2021 Pre-Inspection · No Reinspection Required

   No violations cited.