Homewood Suites By Hilton Gainesville

Basic – Carbon dioxide/helium tanks not adequately secured.n Observed: 4 pressurized tanks in the kitchen and dining area not secured.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.n Observed a drink stored on a prep surface in the kitchen.

Basic – Floor area(s) covered with standing water.n Observed: the cut out square in the kitchen floor in front of the 3 compartment sink has standing water.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.n Observed the areas above/around the juice nozzles are soiled.

Basic – Single-service articles not stored inverted or protected from contamination.n Observed: the spoons at the self service buffet are not organized to preclude finger contact to the spoon heads.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.n Observed: the dish wash machine has an empty bucket of sanitizer connected by a supply tube, 0 ppm for chlorine.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n Observed: waffle batter 45F in the kitchen reach-in cooler.

Intermediate – Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.n Observed: an Ambient air thermometer in the small reach-in cooler at the breakfast bar reading 9F in a milk, 41F reach-in cooler.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.n Observed: the can opener with dried food debris on the blade. This was moved to the 3 compartment sink. **Corrective Action Taken*n ALSO, the juice nozzles have build up.