Hilton Garden Inn

Year by year

Inspections

1. Jul 14, 2026 Routine Score 92
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: TOMATO AT 44F AND EGG AT 42F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS OR TO MOVE TCS FOOD TO ANOTHER LOCATION FOR NOW.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     OBSERVED LOWBOY COOLER (BLUE INTERIOR) WITH WATER – CONDENSATION ACCUMULATION ON BOTTOM SHELF. REPAIR THIS COOLER SO WATER DOES NOT ACCUMULATE ON BOTTOM SHELF.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

     THE INTERIOR OF THE MICROWAVE OVEN WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN OVEN DAILY.

     Code MN Rule 4626.0850

   • Not serious Priority 3 Corrected on site

     Keep the plumbing system in good repair.

     SODA GUN DRAIN TUBE WAS DISCONNECTED AT THE BAR. RECONNECT TUBE FOR PROPER DRAINAGE. PIC CONNECTED TUBE DURING INSPECTION.

     Code MN Rule 4626.1040B

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     NO HAND SOAP AVAILABLE AT HANDWASHING SINK LOCATE INSIDE THE BAR. KEEP HANDWASHING SINKS FULLY STOCKED. PIC PROVIDED SOAP DURING INSPECTION.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING TEST STRIPS FOR SANITIZER (QUAT). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.

     Code MN Rule 4626.0715

2. Jun 18, 2025 Routine Score 98
   • Not serious Priority 2

     Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.

     Observed the temp of the hot water in the dishmachine's rinse cycle was 202*F. Informed the manager on duty (MOD) to ensure they have the machine serviced so its water temp does NOT exceed 194*F during the rinse cylce.

     Code MN Rule 4626.0795A

3. Jun 6, 2024 Routine Score 100

   Result: Complete.

4. May 30, 2023 Routine Score 92
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed diced tomato inside the make-to-order cold unit reading at 48*F. Per the person in charge, he thought the unit was turned on - the unit turned on after checking. Informed the person in charge to discard TCS items by the end of the breakfast service. The person in charge also shared that items in the unit were prepared the day before and stored in the unit for use during service.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.

     Observed shell eggs on carton stored above slacked ROP fishes and shredded cheese inside the 2-door stand refrigerator - store food accordingly to their internal cooking temperature and RTE foods.

     Code MN Rule 4626.0235A(2)

   • Not serious Priority 3

     In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

     Observed the person in charge eating in the food prep/grill area. Discontinue eating in areas where food is prep or made. Discontinue this practice.

     Code MN Rule 4626.0105A