Tru By Hilton Jacksonville South Mandarin

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

Employee drink container on prep table. Moved by manager. 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 bag on top of food service cooking equipment.

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Food service employees with bracelets/ large jewelry.

Basic – Food stored on floor

Boxed foods on floor. Kitchen.

Basic – Time/temperature control for safety food thawed in an improper manner

Bag of frozen sausage thawing in kitchen sink at room temperature. Moved by manager.

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Food service employee entered into kitchen from office then handled foods/food contact surfaces without washing hands. Manager intervened. Corrective Action Taken Warning

Intermediate – Manager or person in charge lacking proof of food manager certification

No proof of any Food Manager certification. Warning

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

No chemical test strips available.

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

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

No paper towels at dispenser at kitchen Hand wash sink.