Hilton Garden Inn Key West

Basic – Carbon dioxide/helium tanks not adequately secured

CO2 tanks next to soda box station in back of kitchen. Manager placed chain around CO2 tanks. Corrected On-Site

Basic – Ceiling tile missing

Ceiling tiles in front of walk-in cooler.

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

Fish stored in cook line reach-in cooler. Manager discarded fish. Corrective Action Taken

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee drink on cook line reach-in cooler. Manager discarded drink. Corrected On-Site

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

Employee purse and coat stored on slicer. Manager removed items and placed the items in area for employees. Corrected On-Site

Basic – Ice bucket not inverted between uses

Ice buckets stored on ice machine across from office. Manager turned ice buckets over. Corrected On-Site

Basic – In-use ice scoop stored on soiled surface between uses

Ice scoop stored on ice machine across from office. Manager washed, rinsed and sanitized scoop and placed scoop in pan. Corrected On-Site

Basic – Stored food not covered

Filters with coffee in wait station. Manager wrapped items with plastic wrap. 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 and proceeded to handle clean plate without washing hands. Manager had employee wash hands and use new plate. Corrective Action Taken

High Priority – Stop Sale issued due to adulteration of food product

Fish stored in cook line reach-in cooler. Manager discarded fish.

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

Items stored in reach-in across from cook line grill: ham (46F – Cold Holding); sausage (52F – Cold Holding. Manager stated items placed in cooler two hours prior to temperature being taken. Mana moved items to walk-in freezer to reduce temperature to 41F. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Blade of can opener on kitchen prep table.

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

No measuring device for high temperature machine. Repeat Violation

Intermediate – Whole fruit displayed for self-service not wrapped and no utensils provided

Apples for self service in buffet area

Manager washed and wrapped apples. Corrected On-Site