Hilton Garden Inn

Year by year

Inspections

1. Jan 10, 2020 Routine Score 100
2. Nov 30, 2018 Routine Score 99
   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     dusty fan covers

3. Feb 6, 2018 Routine Score 96
   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     expired milk (1/8/18)

   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     dusty fan covers

4. Aug 22, 2017 Routine Score 90
   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     dirty gaskets

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     items stored in handwash sink

   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

   • Serious Priority (3 points)

     Clean Sight and Touch

     dirty microwave

   • Not serious Priority Foundation (2 points)

     Damaged Equipment

     broken gaskets

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

5. Jan 30, 2017 Routine Score 91
   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw shell quail eggs stored over other foods in reach in cooler and in walk in cooler

   • Not serious Priority Foundation (2 points)

     No soap at handsink

     Hand Wash Sink in bar area not stocked with soap or paper towels. Additionally all hand wash sinks should be have signage indicating sink is for hand washing only.

   • Serious Priority (3 points)

     Q.A. PPM - follow manufacturer's direction

     Two sanitizer buckets tested at less than 100ppm Quaternary Ammonium. Sanitizer loses its effectiveness over time and as it is used. Make sure employees can test for effective concentration and replace as needed.

   • Not serious Core (1 points)

     In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

     Utensils stored in standing water at room temperature. Utensils should be stored in food with handles out, on a clean area of a counter, or in hot water at least 135°F