Hilton Garden Inn Jacksonville Downtown Southbank

Basic – Clean equipment/utensils not stored at least 6 inches above the floor

Lid for fryer, mgr placed it by dish washing area to be washed Corrective Action Taken

Basic – Clean utensils or equipment stored in dirty drawer or rack

Ice scoop holder, employee placed them in dish washing area Corrective Action Taken

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

Employee punctured them Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Cellphone on prep table, he moved it Corrected On-Site

Basic – Equipment in poor repair

Gasket in reach in cooler, cook line

Basic – Food stored on floor

Salt bags in water heater room

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Microwave, employee cleaned it Corrected On-Site Repeat Violation

Basic – No Heimlich maneuver/choking sign posted

Emailed one Corrected On-Site

Basic – No copy of latest inspection report available.

Basic – No handwashing sign provided at a hand sink used by food employees

Hand sink at bar, emailed one

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Gasket in prep cooler by cook line Repeat Violation

Basic – Reach-in cooler shelves with rust that has pitted the surface

Upright cooler by cook line

Basic – Single-service articles not stored inverted or protected from contamination

Too many filters on top of coffee machine, employee placed them under overhead protection Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Towel not immersed in sanitizer, employee added more solution Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

Bulk container with brown and white powdery, employee wrote name on Corrected On-Site

High Priority – Displayed food not properly protected from contamination

Granola and nots night under sneeze guard or hinged lid at self serve buffet area, brown sugar raisins, employee moved them Corrected On-Site

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands

Employee cracked eggs then grabbed plate and was going to grab cheese so I explained to him, he washed hands Corrected On-Site Warning

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands

Employee washed hands for 6 seconds between raw eggs and cheese, explained and he washed hands again properly Corrected On-Site Warning

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Uncooked chicken on shelf above fries, both open in freezer by cook line, employee rearrange Corrected On-Site

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw hamburgers on shelf above raw salmon, employee rearranged cooler by cook line Corrected On-Site

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less

60f shelled eggs, in walk in cooler, overnight, stop sale Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

54-56f liquid eggs, milk, heavy cream, cheeses, cut melon, pimento cheese, mashed potatoes, yogurts, lunchables, sausage, boiled eggs, raw salmon, raw hamburgers in walk in cooler, overnight, stop sale Warning

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet

Should be on red hanging hose side of splitter

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.nJeffrey Mercado took test on 9/30/18

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. nNone

Intermediate – No soap provided at handwash sink. nHand sink by cook line, employee placed some Corrected On-Site

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Has times by food items, but no procedure, emailed one

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

2 employees, one in 2022 and one in early 2023

Intermediate – Spray bottle containing toxic substance not labeled

Yellow substance at bar, employee write cleaner Corrected On-Site