Inspection Report

Business Name
Hilton Garden Inn
Business Address
86 S ROCKFORD DR TEMPE AZ 85288
Permit Number
FD-49456
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
5/23/2025
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed cooked sausage on shelf above stove at 90*F-95*F. Per employee, sausage was cooked approximately 1.5 hours prior, and is placed on stove before immediate service. Employee states time as a control is not utilized for cooked sausage, and that after the second half of breakfast, any leftover sausage is cut up and used to make gravy. Discussed with employee and PIC time as a control cannot be used when the food is being re-used in other forms, such as in gravy. When time as a control is used, all food must be discarded after 4 hours and not combined with new batches of food. Also discussed cooling parameters with employee and PIC, that food must be cooled from 135*F to 70*F in 2 hours, and 70*F to 41*F in 4 hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F and moved to hot box at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed leaking water under dish machine after being turned on. Observed cold water handle at far left dump sink at bar broken and not dispensing water. Observed ice bin in kitchen near office with discharge pipe without a 1-inch air gap. Discharge pipe must be cut to ensure there is at least a 1-inch air gap from the floor drain. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details


No County legal action will result from this inspection.
Observed high-temperature dish machine not in use at time of inspection. Unable to run dish machine as Person-in-charge (PIC) stated dish machine will not run unless the water is at the appropriate temperature to sanitize. Establishment observed to have functioning irreversible measuring device for dish machine. PIC stated dish machine is normally turned on later in the day. Three-compartment sink with approved sanitizer concentration was in-use. Discussed having dish machine serviced to ensure it is properly functioning. Observed breakfast menu without a consumer advisory. PIC states they are in the process of updating their menu and are about to send it to print. Reviewed breakfast and dinner menu with PIC to ensure consumer advisory is present and covers all undercooked/raw food items.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation
Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation
Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation
Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program
All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.