Hilton Garden Inn, 74 State Street, Auburn, NY 13021 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: HILTON GARDEN INN
Address: 74 State Street, Auburn, NY 13021
County: Cayuga
Local health department: Cayuga County
Restaurant type: Food Service Establishment
Total inspections: 81
Last inspection: 02/17/2016
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Inspection findings

Inspection date

Type

Comments
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
 02/17/2016InspectionReviewed cooling procedures with cook. Facility recently began using cooked and cooled whole potatoes, which are then cut and reheated for home fries. Waffle batter is made weekly and kept in the refrigerator. Each day, an amount is transferred to and kept in self-serve batter dispensing machine from 6-10 am only, and is then discarded, per food workers. Facility has waiver to use time as a public health control for waffle batter, pancake batter, and liquid eggs. Items should be marked with the discard time, which is not to exceed 4 hours after removal from refrigerator. Any unused amounts are not to be returned to refrigerator.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 01/04/2016Inspection
No violation noted during this evaluation. 12/11/2015Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 12/04/2015Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 11/06/2015Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
 11/06/2015Inspection
No violation noted during this evaluation. 07/16/2015Re-Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 06/18/2015Inspection
No violation noted during this evaluation. 03/26/2015Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 03/19/2015Inspection2-door stand-up commercial refrigerator ambient air temperature 46F. Product temperature 46-47. Recommended adjusting thermostat to ensure temperatures of phf/tcs foods are 45F or less. Discussed cooling recommendations, particularly for prime rib ensuring that they are cut prior to cooling to less than 6 lbs. Prime rib observed during inspection was approximately 6 lbs. Reviewed refrigeration, dish machine temperature, cooking temp. logs during inspection. Facility using cold-holding waiver for potentially hazardous pancake and waffle batters, liquid eggs during busy times, typically weekends. Temps of eggs and batters observed less than 45F, identical to other items observed in refrigerator.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 03/10/2015Inspectioncold holding temperatures checked ok. all hot holding temperatures checked Good (sausage at 160 F).
No violation noted during this evaluation. 02/04/2015Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • In use food dispensing utensils improperly stored
 01/23/2015InspectionRe inspection with in 2 weeks.
No violation noted during this evaluation. 01/08/2015Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Critical: Water/ice: unsafe, unapproved sources, cross connections
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 12/18/2014Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 12/16/2014Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 12/09/2014Inspection
No violation noted during this evaluation. 10/02/2014Inspection
No violation noted during this evaluation. 07/21/2014Re-InspectionViolations 2E, 5A corrected from previous inspection. (Staff have probe thermometers on their person. Milk is no longer stored in carafes in ice, as individually packaged cartons of milk are available and set immersed in ice.) No other items evaluated during re-inspection.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 06/23/2014Inspection
  • Non food contact surfaces of equipment not clean
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 03/28/2014Inspection
No violation noted during this evaluation. 02/26/2014Inspection
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 02/03/2014Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 01/23/2014InspectionDiscussed other possible ways of holding milk to ensure it remains at 45 degrees F or less, including option to use time as a control.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 12/16/2013Inspection
No violation noted during this evaluation. 11/21/2013Inspection
No violation noted during this evaluation. 11/13/2013Inspection
  • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
 10/09/2013Re-Inspection5A, 5E violations corrected from previous inspection. Glass single door refrigerator next to grill being used to store mostly non-potentially hazardous food (PHF) items. When containing PHFs, they are stored on top shelf, where temperatures of food products were observed at 39 degrees F. Advised chef to monitor temperatures of ambient air and PHFs in unit. 5C violation corrected from previous. Facility utilizes waiver to use time in lieu of temperature for liquid eggs, pancake batter.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  • Pesticide application not supervised by a certified applicator
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
 07/19/2013InspectionDish machine reaches adequate (170 degrees F) temperature for sanitizing. Discussed option for cooling with GM and chef.
No violation noted during this evaluation. 06/20/2013Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 04/29/2013Inspection
No violation noted during this evaluation. 03/07/2013Inspection
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 02/14/2013Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 02/05/2013Inspection
No violation noted during this evaluation. 11/30/2012Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 11/27/2012Inspection
No violation noted during this evaluation. 11/14/2012Inspection
No violation noted during this evaluation. 08/14/2012Inspection
No violation noted during this evaluation. 06/19/2012Inspection
No violation noted during this evaluation. 05/04/2012Inspection
No violation noted during this evaluation. 03/28/2012Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Critical: Other potentially hazardous foods requiring cooking are not heated to 140oF or above.
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 02/15/2012Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 01/11/2012Inspection
No violation noted during this evaluation. 01/10/2012Re-Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 12/19/2011Inspection
No violation noted during this evaluation. 12/07/2011Inspection
No violation noted during this evaluation. 11/30/2011Inspection
No violation noted during this evaluation. 06/20/2011Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Improper use and storage of clean, sanitized equipment and utensils
 04/13/2011Inspection
No violation noted during this evaluation. 03/22/2011Inspection
No violation noted during this evaluation. 11/30/2010Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 11/19/2010Inspection
No violation noted during this evaluation. 11/09/2010Inspection
No violation noted during this evaluation. 07/06/2010Inspection
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 03/30/2010Inspection
No violation noted during this evaluation. 03/12/2010Inspection
No violation noted during this evaluation. 01/09/2010Inspection
No violation noted during this evaluation. 12/15/2009Inspection
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • In use food dispensing utensils improperly stored
 11/18/2009Inspection
  • Critical: Water/ice: unsafe, unapproved sources, cross connections
 11/02/2009Inspection
No violation noted during this evaluation. 07/29/2009Inspection
No violation noted during this evaluation. 03/11/2009Inspection
No violation noted during this evaluation. 01/22/2009Inspection
No violation noted during this evaluation. 12/17/2008Inspection
No violation noted during this evaluation. 12/01/2008Inspection
No violation noted during this evaluation. 11/18/2008Inspection
No violation noted during this evaluation. 05/08/2008Inspection
  • Critical: Water/ice: unsafe, unapproved sources, cross connections
 03/21/2008Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 02/19/2008Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Improper use and storage of clean, sanitized equipment and utensils
  • Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 12/13/2007Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 12/06/2007Inspection
No violation noted during this evaluation. 11/27/2007Inspection
No violation noted during this evaluation. 11/16/2007Inspection
No violation noted during this evaluation. 03/21/2007Inspection
No violation noted during this evaluation. 11/17/2006Inspection
No violation noted during this evaluation. 11/14/2006Inspection
No violation noted during this evaluation. 10/04/2006Inspection
No violation noted during this evaluation. 06/29/2006Inspection
No violation noted during this evaluation. 03/07/2006Inspection
No violation noted during this evaluation. 11/21/2005Inspection
No violation noted during this evaluation. 11/18/2005Inspection

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