COURTYARD BY MARRIOTT

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in drawer cooler under grill area Tuna (49F - Cold Holding); Cod (50F - Cold Holding); Salmon (50F - Cold Holding); Shrimp (50F - Cold Holding); Cooked Chicken wings (50F - Cold Holding); Grouper (50F - Cold Holding). See stop sale Cooler has an ambient temperature of 51F. Manager stated all foods were in cooler from prior day. Repeat Violation Admin Complaint - From follow-up inspection 2024-04-08: Observed in drawer cooler under grill area 14 beef patties, 9 chicken patties, Deli meats - individual bags 5 turkey , 4 ham , 16 brisket at 48F-51F cold holding. Observed 2 blocks of American cheese and 1 block of Swiss cheese at 50F cold holding. Employee stated All TCS foods were in drawer cooler since yesterday. See Stop Sale Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in drawer cooler under grill area Tuna (49F - Cold Holding); Cod (50F - Cold Holding); Salmon (50F - Cold Holding); Shrimp (50F - Cold Holding); Cooked Chicken wings (50F - Cold Holding); Grouper (50F - Cold Holding). See stop sale Cooler has an ambient temperature of 51F. Manager stated all foods were in cooler from prior day. Repeat Violation Admin Complaint - From follow-up inspection 2024-04-08: Observed in drawer cooler under grill area 14 beef patties, 9 chicken patties, Deli meats - individual bags 5 turkey , 4 ham , 16 brisket at 48F-51F cold holding. Observed 2 blocks of American cheese and 1 block of Swiss cheese at 50F cold holding. Employee stated All TCS foods were in drawer cooler since yesterday. See Stop Sale Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in drawer cooler under grill area Tuna (49F - Cold Holding); Cod (50F - Cold Holding); Salmon (50F - Cold Holding); Shrimp (50F - Cold Holding); Cooked Chicken wings (50F - Cold Holding); Grouper (50F - Cold Holding). See stop sale Cooler has an ambient temperature of 51F. Manager stated all foods were in cooler from prior day. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in drawer cooler under grill area Tuna (49F - Cold Holding); Cod (50F - Cold Holding); Salmon (50F - Cold Holding); Shrimp (50F - Cold Holding); Cooked Chicken wings (50F - Cold Holding); Grouper (50F - Cold Holding). See stop sale Cooler has an ambient temperature of 51F. Manager stated all foods were in cooler from prior day. Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on hand sink near prep table. Manager removed and stored properly. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on prep table on cook line. Employee removed and stored properly. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing watch.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect near mop sink.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in Shredded cooked chicken (51F - Cold Holding); Queso (53F - Cold Holding); Brisket (53F - Cold Holding). Manager stated items were from last night left in walk-in cooler. See stop sale Observed butter pats on prep table on cook line at 72F. See stop sale. Manager stated butter was left out to soften.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in Shredded cooked chicken (51F - Cold Holding); Queso (53F - Cold Holding); Brisket (53F - Cold Holding). Manager stated items were from last night left in walk-in cooler. See stop sale Observed butter pats on prep table on cook line at 72F. See stop sale. Manager stated butter was left out to soften. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Manager removed and placed in ware washing area. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment without written procedures. Manager completed during inspection. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks not secured in storage area .

Basic - Drain cover(s) missing. Observed mop sink missing drain cover. Manager placed cover over drain. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on prep table and in reach in cooler near food. Manager removed and stored properly. Corrected On-Site

Basic - Food stored on floor. Observed multiple cases of food stored on floor of walk-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled on cook line. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observe, wet mop, not stored properly to air dry. Manager had employee to properly hang wet mop . Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee on crutches not washing his hands before engaging in food preparation on cook line. Employee left side hand constantly resting/touching crutch and employee is not washing his hands before putting on gloves to initiate in food handling/ prepping. Reviewed policy with employee Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Employee on the cook line move the trash can from one side to the other and then began to prepared a pizza without washing his hands. Employee discarded the pizza and washed his hands. See stop sale. Observe second employee on cook line moving the trash can and then began to handle sauce bottles and cleaned utensils without washing his hands. Reviewed policy with manager. Corrective Action Taken Warning

High Priority - Food with mold-like growth. See stop sale. Cut melon fruit cup with mold like growth in glass door display cooler in bar area. Employee discarded fruit cut. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw fish stored over pan of cooked chicken in walk in cooler. Employee properly separated food. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Employee on the cook line move the trash can from one side to the other and then began to prepared a pizza without washing his hands. Employee discarded the pizza and washed his hands. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. house made parfaits (47-52F) stored in glass door display cooler in bar area. Employee stated parfaits were restocked from the walk in cooler on Tuesday. Employee discarded food. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made parfaits (47-52F) stored in glass door display cooler in bar area. Employee stated parfaits were restocked from the walk in cooler on Tuesday. Employee discarded food. See stop sale. Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaning solution stored on counter next condiment dressing cups in bar area. Employee properly stored chemical. Corrected On-Site Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on added splitter to mop sink faucet in non chemical side. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on secondary reach in cooler on cooked line heavily stained. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Yogurt parfaits prepared on Tuesday as per employee not date marked. Parfaits are stored in display glass cooler in bar area. Warning

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Displayed green apples for self service in breakfast buffet bar not individually wrapped. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employee with long beard not wearing a beard guard and a hair restraint while preparing pizzas on cook line. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on all cook line coolers. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dishmachine soiled with black mold like substance Repeat Violation Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 7 live small flying insects in bar area. 2 live small flying insects in back prep area near the walk in cooler.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. House made Pasta salad date marked 11/28 in the walk in cooler. Chef unable to determine if that was the date the pasta was prepared or not.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon fruit cups (48-49°F) in breakfast buffet station. Employee stated fruit cups are held under temperature control. She also stated fruit cups were placed in the buffet area from the walk in cooler less then 4 hours ago. Chef voluntarily discarded fruit cups. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks stored next to the ice machine not secured.

Basic - Ceiling tile missing. Ceiling tile missing next to large pipe in dry storage room.

Basic - Employee eating in a food preparation or other restricted area. Employee eating on the cook line right next to the heat lamp where food is been stored. After reviewing with employee, employee voluntarily discarded the food. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint while preparing food on the cook line. Employee put on a hat. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on top of the prep table on the cook line. Chef properly stored sanitizer bucket. Corrected On-Site Repeat Violation