Home2 Suites by Hilton

Inspector's notes

Observed a bottle of jalapeno ranch at the serving line with an internal temperature as measured using a probe thermometer of 63°F. According to the person in charge, the ranch sauce is cold holding and unused ranch sauce is recovered at the end of the breakfast service. Based on the start time of 6:00 AM for breakfast service and the time of inspection, the ranch sauce was embargoed at time of inspection (see embargo form). It was observed that the sauce was in a small bottle-holding unit that did not appear to have any cold element to it or the cold element was inadequate to properly cold hold the ranch sauce at 41°F. Discussed with person in charge to utilize a different cold holding unit that can maintain a cold holding temperature of 41°F or below or to utilize time as control for the ranch sauce and place less sauce out to minimize waste. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several clean pans that were nested together. Upon separating the pans, water was observed still trapped between the nested pans. Discussed with person in charge to air-dry the dishes prior to stacking them together. Person in charge separated the wet pans. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a pitcher with noticeable cracking on the bottom of the base. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Once cracks begin to form in the plasticware, it is no longer considered smooth, durable or easily cleanable. Discussed with person in charge to replace cracked/broken plasticware with new dishware. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a pitcher with noticeable cracking on the bottom of the base. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Once cracks begin to form in the plasticware, it is no longer considered smooth, durable or easily cleanable. Discussed with person in charge to replace cracked/broken plasticware with new dishware. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Did not observe any sanitizer testing strips for the quat sanitizer at the 3-compartment sink. Inspector used personal testing strips to measure the sanitizer concentration, and the sanitizer concentration was within the appropriate range between 150-400 parts per million (ppm) for quat sanitizer. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. A re-inspection will occur within 10 days or no later than June 12th, 2025. Corrective Action: Correct prior to re-inspection.