HILTON GARDEN INN ORLANDO AT SEAWORLD Inspection – March 4, 2024

High Priority 1

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon (54F – Cold Holding)per operator less than an hour.

Intermediate 1

#9Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Prep area and kitchen. **Corrected On-Site**

Corrected On-Site

Basic 7

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate covers on top shelf of dish rack not inverted. **Corrected On-Site**

Corrected On-Site

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. 105F

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine filters.

#5Basic08B-17-4

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over made parfait in walk-in cooler. **Corrected On-Site**

Corrected On-Site

#6Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment

#7Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. By hot buffet items. **Corrected On-Site**

Corrected On-Site

Florida Food Watch