Inspection Violation

Premises Information


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Name

HILTON GARDEN INN CAFE

Address

7007 FAYETTEVILLE ROAD

City/State/ZIP

DURHAM

27713

Premise Type

1 - Restaurant

County

Durham

Inspection Date

6/30/2022

Final Score @ Grade

General Comments

EHS thermometer calibration- 32F The facility is planning to add hot, self-service foods at their breakfast buffet. Please see information regarding protecting food from contamination during consumer self-service operations: 3-306.11 Food Display- P - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. 3-306.13 (B) Consumer Self-Service Operations- Pf - CONSUMER self-service operations for READY-TO-EAT FOODS shall be provided with suitable UTENSILS or effective dispensing methods that protect the FOOD from contamination.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
15	1.50	Food separated & protected	Yes	Yes	No	3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation- P - REPEAT- Observed raw shelled eggs next to pasteurized egg products and waffle batter in the low reach in. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. Store foods in order of final cook temperature. CDI- Items rearranged.
23	1.50	Proper date marking & disposition	Yes	No	No	3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking- Pf - Dates missing on items in the make top where lids were removed, on cheeses in the low reach in, and cheese/deli meats in the walk in cooler. Observed tomatoes that were cooked, cooled, frozen, then thawed in the low reach in without date of thaw. Date mark all TCS foods that are ready-to-eat once opened from commercial packaging or prepared and held more than 24hrs. CDI- Discussed moving date labels onto containers and dating all deli meats/cheese once opened. Also discussed writing date of thaw on containers to track how long foods can be held after thaw. Dates placed on items.
37	0	Food properly labeled: original container	No	No	No	3-302.12 Food Storage Containers Identified with Common Name of Food- C - Labels needed on squeeze bottles of oil, margarine, and salt/pepper. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
41	0	Wiping cloths: properly used & stored	No	No	No	3-304.14 Wiping Cloths, Use Limitations- C - Observed one wet wiping cloth stored on the counter next to a sanitizer bucket. Hold in-use wiping cloths in sanitizer between uses.
45	0	Single-use & single-service articles: properly stored & used	No	No	No	4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing- C - Observed single-service articles stored with food contact side exposed at the make line. Store single-use and single-service articles to prevent contamination by inverting/covering and at least 6 inches off the floor.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	Yes	No	No	4-202.11 Food-Contact Surfaces - Cleanability- Pf - Observed many ceramic serving and multi-use bowls and plates that were chipped along the edges. Multiuse food-contact surfaces shall be smooth, in good repair, free of sharp angles, and finished to have smooth seams and joints. CDI- Discussed replacing all damaged equipment so they are easily cleanable and safe for use. 4-205.10 Food Equipment, Certification and Classification- C - Observed a domestic blender used for smoothies stored at the bar and crates being used to store single-service articles in the dry storage room. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an ANSI-accredited certification program. Replace with commercial equipment. 4-501.11 Good Repair and Proper Adjustment - Equipment- C - Observed one torn gasket on the right door of the low reach in cooler at the make line. Maintain all equipment in good repair. Replace gasket.
54	0.50	Garbage & refuse properly disposed; facilities maintained	No	Yes	No	5-501.113 Covering Receptacles- C - REPEAT- Dumpster side doors and grease trap lid were open during inspection. Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. 5-501.115 Maintaining Refuse Areas and Enclosures- C - REPEAT- Broken glass and some debris present around the dumpster pad. A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean.
55	0.50	Physical facilities installed, maintained & clean	No	Yes	No	6-501.12 (A) Cleaning, Frequency and Restrictions- C - REPEAT- Overall cleaning looked much better today and repairs made but still some cleaning needed of splatter on ceiling tiles in the kitchen. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Half points taken for much improvement.