Health Report #108590

Establishment Name: Hilton Garden Inn Ann Arbor
Report Date: 06/07/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Separation N/A N/A N/A Chemicals were found stored next to the clean glasses on the drainboard and next to the blender at the bar. Staff need to store toxic items safely in areas away from beverage contact items. Corrected by doing such.
Critical Potentially Hazardous Food (Ti N/A N/A N/A I found a bowl of individually packaged cream cheese that was on the breakfast buffet at 49*-53*f. Must be held at 41*f or less. On your last inspection, i told you to get a small countertop refrigerator to keep this other phf's in. You did not get one. You have 3 weeks to get one. I will be back to verify you have purchased and are using this new refrigerator. Cream cheese was discarded.
Critical Using a Handwashing Sink N/A N/A N/A The bar handsink basin had glasswash sink stoppers and cutting boards in it. Handsinks need to be used for handwashing only and not storage for extra bar parts. Corrected by removing the above and making handsink accessible.
Critical Ready-to-Eat, Potentially Haza N/A N/A N/A You are not date marking in a consistent manner and missing some foods, such as cheesecakes, house made ranch dressing, opened quarts of cream at the bar. I want you to institute a consistent date marking system that all staff are following using the day dot stickers and posting the use by dates on foods requiring date marking. I will be back in 2 weeks to verify you have a system in place. All foods not date marked were discarded.
Critical Handwashing Cleanser, Availabi N/A N/A N/A No soap available at the handsink at the bar. I want you to mount a soap dispenser on the wall and always keep it stocked. I will be back in 2 weeks to verify you have a stocked wall mounted soap dispenser at the handsink.
Critical Potentially Hazardous Food (Ti N/A N/A N/A I found chicken breast thawing under running water, but the chicken breasts were at 59*f. Staff must be monitoring product being thawed to assure it does not rise above 41*f. Safest way to thaw is in the walk in cooler. Staff need to plan ahead for time to thaw in this safe manner. Corrected by discarding chicken and thawing properly.
Critical Person in Charge N/A N/A N/A I observed several hotel staff using the kitchen. Your kitchen is to be used by your kitchen staff only. All other staff are not authorized to be in the kitchen. Managers need to be enforcing this. Corrected by manager enforcement.
Critical Ready-to-Eat, Potentially Haza N/A N/A N/A I found expired date marked food, including whipped cream, house made blue cheese dressing, and ham. Staff need to be auditing food dates everyday and discarding expired foods. All exp foods were discarded. I will be back to verify you are doing this in 2 weeks.
Normal Cleaning, Frequency and Restri N/A N/A N/A The bar was left in a general unclean manner from the night before. Staff need to be cleaning and sanitizing the bar before leaving for the night.
Normal Temperature Measuring Devices N/A N/A N/A Provide a thermometer in the beverage cooler at the bar.