COURTYARD BY MARRIOTT TAMPA NORTHWEST

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Tomatoes (47F - Cold Holding FIRST TEMP 9:10 SECOND TEMP 39F at 9:10am ); Cut cantelope (50F - Cold Holding FIRST TEMP 9:10 SECOND TEMP 38F 9:52am) Yogurt (48F - Cold Holding FIRST TEMP AT 9:10 SECOND TEMP AT 40F at 9:52am); Butter (57F - Cold Holding FIRST TEMP 9:10AM SECOND TEMP 38F 9:52AM:) Manager prepped items on cook line at 6:00am , manager placed food into freezer. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. three compartment sink quat sanitizer test 500+ppm. Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) Manager added water to sanitizing solution and tested 200ppm in sanitizing buckets and three compartment sink. Manager also contacted EcoLab to calibrate dispenser at time of inspection. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom drink cooler on right on bar line soiled with debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on Beverage-Air brand freezer on cook line soiled.

Basic - Open dumpster lid.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee prep strawberries without washing, manager educated employee at time of inspection. Corrective Action Taken

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket of sanitizer on cutting board on cook line reach in cooler. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta in walk-in cooler. Operator date marked at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled at time of inspection. Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris. On cook line.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizing bucket stored on cutting board at reach-in cooler. Operator moved to proper storage area. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 100ppm. Operator reset sanitizer, tested 200ppm.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided by email. Operator printed and posted at time of inspection. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided by email.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone and cash stored on prep table on cook line. Operator removed. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Food stored on floor. Multiple cases of fresh produce stored on floor in walk-in cooler. Operator moved to shelf. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 0ppm. Operator remade solution, tested 200ppm. Corrected On-Site Repeat Violation

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

Basic - Damaged/spoiled/recalled food not properly segregated. Observed a cracked raw shell egg stored with other raw shell eggs in the same container. Operator discarded cracked shell egg and cleaned other shell eggs at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses stored over single service food containers at dry storage area. Operator segregated items to prevent cross contamination. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 50ppm. Operator remade solution to 200ppm. Corrected On-Site Repeat Violation

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0ppm. Employee reset sanitizer, tested 200ppm. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - No soap provided at handwash sink. Handwash sink at cook line. Operator refilled dispenser. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Half cut melon not date marked in walk-in cooler. Employee able to determined date and date marked at time of inspection. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 0ppm. Discussed with operator.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee adjusted face mask and then began handling raw pork. Discussed with employee the importance of not touch your mask with gloves on and changing them and washing hands if it does happen.

High Priority - Toxic substance/chemical improperly stored. Protein styling gel on shelf above prep table, by dish machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. By reach in cooler by coffee station.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in cooked onions in walk in cooler.