HILTON health score and inspection history

5-205.15(B) Repair condensate leak in refrigeration units. / Ice from condensation observed in RI freezer and exterior door of WI freezer.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. / Liquid and food spillage observed in RI freezer and low boy cooler.

(E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water./ Salmon, stored in WI cooler, observed thawing in ROP package.

Clean dish machine and attached equipment./ Lime buildup and debris observed on dish machine.

Protect unwrapped single-service and single-use articles and utensils from contamination. 4-904.11 Prevent contamination of food and mouth contact surfaces of single-service and single-use articles when handling, displaying and dispensing.// Individual plastic unwrapped straws at bar area.// 4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package.// Glasses stored face up at bar area on shelves.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)//Leaking pipe from hand sink at bar area.//5-205.15(B) Repair condensate leak in refrigeration units.//Condensation leak in WI cooler.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Black residue on walls in WI coolers and standing water on floor in dish room.//Entire kitchen needs a thorough cleaning on floors and walls. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Damaged floor tile near dish machine.

Clean interiors and door seals of microwaves at least every 24 hours.//Food spills in microwave.// 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Debris in crevices of make line cooler lids.

Provide safe, unadulterated, and honestly presented food.//Containers of molded strawberries and tomatoes stored in WI cooler.