HILTON CONFERENCE CENTER GRAND BALLROOM
14136 BONNET CREEK RESORT LN
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 8/16/2024
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. By dish machine Corrected On-Site
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Operator put to be washed again **Corrective Action Taken**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezer
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pot in rice Corrected On-Site
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink in prep area Corrected On-Site
Food safety inspection conducted on 8/16/2024 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 5/7/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Sauce area and fryer area.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Sauce section.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken salad 55f-cold holding last temperature take was at 8 am .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad 55f-cold holding.
Food safety inspection conducted on 5/7/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 12/13/2023
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 22-43-4:High Priority - Sink and Surface sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 122F for 1 hour on stove , reheated to 165F. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dish machine racks stored in front of washware area Corrected On-Site
Food safety inspection conducted on 12/13/2023 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).