HOMEWOOD SUITES BY HILTON GAINESVILLE
Southwest 33rd Place
Gainesville, Florida, 32608
Alachua County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 10/22/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7: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. Observed: the bread reach-in cooler in the corner of the kitchen, on this visit time/temperature control for safety were not at 41° and below. This was true at the last inspection. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Observed a case of single serve on the floor of dry storage.
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Observed: the depression in front of the 3 compartment sink has standing water.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed: waffle batter placed back in the reach-in cooler after service today, under time as a public health control.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: shred cheese in the corner reach-in cooler, 45°. ALSO, hummus at 47°. Items moved to the reach-in cooler with temperatures below 41°. **Corrective Action Taken** Admin Complaint
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed: waffle batter placed back in the reach-in cooler after service today.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed: an open bag of shredded cheese and 6 pieces of sliced cheese, no date mark.
Food safety inspection conducted on 10/22/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 1/31/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/31/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/26/2024
High Priority
4
Intermediate
1
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed: the current food service license was not av for review.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: dark foreign substances over the juice nozzles.
- 22-41-4: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. Observed: 0 ppm for the dish wash machine. Observed 3 chemicals supplying dish wash machine, none are sanitizer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed: raw shell eggs stored on top of strawberry glaze, in the 2 door reach-in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: in the reach-in cooler in the corner(right of oven)cooked corn 54, open shred cheese 57, cubed cheese 56, sealed shred cheese 59, potato salad 52, hot dogs 52F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the reach-in cooler in the corner(right of oven)cooked corn 54, open shred cheese 57, cubed cheese 56, sealed shred cheese 59, potato salad 52, hot dogs 52F. Repeat Violation Admin Complaint
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed: the kitchen hand wash sink, 90 seconds, water was 76F. Ran water in the mop sink over 60 seconds, reached 100F. Back to the hand wash sink, 100F achieved. Corrected On-Site
Food safety inspection conducted on 1/26/2024 revealed 7 total violations (4 high priority, 1 intermediate, 2 basic).
Inspection on 10/2/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/2/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/28/2023
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed: pressurized tanks not secured behind the beer cabinet in the lobby. ALSO, not secured in the kitchen. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the steam water in the left hot well at the buffet line, is soiled.
- 03A-21-5:High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Observed: yogurt received at 61F. The driver was called to come back and pick it up. **Corrective Action Taken** Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: at the buffet(time as a public health control is not in use here) melon 51, yogurt 51, butter 49, Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the back side of the can opener blade is soiled.
Food safety inspection conducted on 9/28/2023 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 7/25/2023
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed: 4 pressurized tanks in the kitchen and dining area not secured.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a drink stored on a prep surface in the kitchen.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed: the cut out square in the kitchen floor in front of the 3 compartment sink has standing water.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the areas above/around the juice nozzles are soiled.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed: the spoons at the self service buffet are not organized to preclude finger contact to the spoon heads.
- 22-41-4: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. Observed: the dish wash machine has an empty bucket of sanitizer connected by a supply tube, 0 ppm for chlorine.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: waffle batter 45F in the kitchen reach-in cooler.
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed: an Ambient air thermometer in the small reach-in cooler at the breakfast bar reading 9F in a milk, 41F reach-in cooler.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener with dried food debris on the blade. This was moved to the 3 compartment sink. **Corrective Action Taken* ALSO, the juice nozzles have build up.
Food safety inspection conducted on 7/25/2023 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).