Hilton Garden Inn

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked sausage on shelf above stove at 90*F-95*F. Per employee, sausage was cooked approximately 1.5 hours prior, and is placed on stove before immediate service. Employee states time as a control is not utilized for cooked sausage, and that after the second half of breakfast, any leftover sausage is cut up and used to make gravy. Discussed with employee and PIC time as a control cannot be used when the food is being re-used in other forms, such as in gravy. When time as a control is used, all food must be discarded after 4 hours and not combined with new batches of food. Also discussed cooling parameters with employee and PIC, that food must be cooled from 135*F to 70*F in 2 hours, and 70*F to 41*F in 4 hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F and moved to hot box at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leaking water under dish machine after being turned on. Observed cold water handle at far left dump sink at bar broken and not dispensing water. Observed ice bin in kitchen near office with discharge pipe without a 1-inch air gap. Discharge pipe must be cut to ensure there is at least a 1-inch air gap from the floor drain. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed browning bananas stored on top of ice machine. Person in charge indicated the bananas are for an employee to pick up. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Establishment should create an area away from food, equipment, linens, and single-service and single-use articles where employee foods are eaten and stored. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a measured chlorine concentration of 200+ ppm chlorine on the cups in the bar warewashing machine. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. The cups were moved to the back to be rewashed, rinsed, and sanitized in the kitchen warewashing machine. An employee posted a sign on the machine to not use until the machine can be serviced again. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.>>>Observed cooked noodles labeled with the dates 02/22 - 02/28. Person in charge indicated the date was correct and willingly discarded of the noodles. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation>>>Observed 2 wiping buckets with clothes stored in sink and surface sanitizer with a concentration of <272 DDBSA, <704 Lactic Acid. The approved range for sink and surface sanitizer is DDBSA is 272 – 700 ppm, Lactic Acid is 704 - 1875 ppm. Discussed with person in charge having employee replace sanitizers often and to measure their concentration to ensure they are in their adequate range. Damp, wet wiping clothes must be stored in approved sanitizers of approved concentration. Person in charge indicated they would have the buckets swapped out. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.>>>Observed yogurt (internal temperature 50*F - 51*F) in a chilled bowl on the buffet line. Person in charge indicated they save the yogurts after breakfast. Person in charge was informed that the chilled bowl was not holding the yogurt at 41*F and below; inspector suggested the establishment either add ice to the bowl or put the yogurt on a 4 hour time as a public health control policy. Person in charge voluntarily discarded of the yogurt and indicated going forward they would add ice to the bowl. Also observed pasteurized pooled eggs, pasteurized pooled egg whites, and shredded cheese with internal temperatures between 56*F - 70*F. Person in charge indicated they are discarded after 4 hours (the duration of breakfast service); the establishment does not have a posted time as a control policy listing what foods are on time as a control. Person in charge was informed they must have a listed policy with the foods that are on the 4 hour time as a control. These foods were willingly discarded at time of inspection. Time as a control policy guidance provided over email. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.>>>Observed unpackaged muffins on wooden displays with no outer protection around the muffins. Person in charge indicated they keep the muffins after breakfast service. Person in charge informed except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. Re-Inspection 10/09/23. Food must be protected from consumers during storage. Proper display barriers may prevent harmful organisms from being transferred to foods. Correct By: Correct Prior To Reinspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMCToolbox---Food-Contact-Surfaces.>>>Person in charge indicated they did not have sink and surface (DDBSA/Lactic Acid) test strips for their 3-compartment sink/wiping bucket sanitizer. Per the 2017 FDA Food Code: a test kit or other device that accurately measures the concentration in MG/L (ppm) of sanitizing solutions shall be provided. Establishment must have access to test strips to ensure all sanitizers are in the adequate and safe range for sanitizing of food contact surfaces and equipment. The establishment must either find their strips or purchase new ones. Re-inspection on or before 10/16/23. Correct By: Correct Prior To Reinspection