Double Tree By Hilton Gainesville

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.n Observed: multiple time/temperature control for safety items in the grill line reach-in cooler at 47F and above. Items had been in there from 1-30 days.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.n Observed a back pack, cell phone and waist pack stored over or next to dishes and guest food. These were all moved below. Corrected On-Site

Basic – Food stored under dripping water line.n Observed: white onions stored under a prep sink that drips below.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.n Observed the cook line reach-in cooler gaskets have an accumulation of debris.n ALSO, the area behind the juice nozzle dispensers have dark foreign substance on the white plastic housing.

Basic – Open dumpster lid.n Observed the dumpster lid open by Courtyard.

Basic – Single-service and plates/cups are not stored inverted or protected from contamination.n Observed: at the breakfast buffet, plates in multiple areas that are not inverted.

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.n Observed: ranch dressing mix, prepared on 7-15-23, still in the grill line reach-in cooler.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.n Observed: in the grill line reach-in cooler: turkey 57, ham 52, slice cheese 52, sour cream 49, cut tomato 49, cut leafy greens 54, coleslaw 48, avocado mix 57, swiss cheese 47, shred cheese 49F, cut leafy greens 49F. boiled egg 49, shred cheese 54, yogurt 54F. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n Observed: in the grill line reach-in cooler: turkey 57, ham 52, slice cheese 52, sour cream 49, cut tomato 49, cut leafy greens 54, coleslaw 48, avocado mix 57, swiss cheese 47, shred cheese 49F, cut leafy greens 49F, boiled egg 49, shred cheese 54, yogurt 54F. Warning

High Priority – Toxic substance/chemical improperly stored.n Observed spray bottles stored with clean plates in the front and back of the kitchen. Chemicals were moved to cleaning. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.n Observed: the grill line reach-in cooler has an accumulation of food spills.n ALSO, the lower guard on the slicer blade has dried food debris.n ALSO, the can opener had dried debris on the blade.

Intermediate – No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/n Observed lack of a Certified Food Manager. Warning

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.n Observed a surface temperature taking, irreversible thermometer was not available for the hi-temp dish wash machine.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.n Observed lack of paper towels at the back line hand wash sink.

Intermediate – Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.n Observed the food thermometer provided reads 29F in a proper made ice bath.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.n Observed marinara made last Thursday, in the grill line reach-in cooler no date. A date mark was added. Corrected On-Site*n Corrected On-Site**

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.n Observed the first hand wash sink in the kitchen had the hot water turned off. The valve was opened, and hot water was available. No leaks were noted. Corrected On-Site Repeat Violation