COURTYARD BY MARRIOTT MADEIRA BEACH

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No soap provided at handwash sink. Hand sink on cook line, restocked Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to dish machine, restocked Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 food handler certificates expired

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler shelf, relocated Corrected On-Site

Basic - Food stored on floor. Cooking oil on floor in dry storage, relocated Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in granola, removed Corrected On-Site

Basic - Carbon dioxide tanks not adequately secured. Next to ice machine

Basic - Cutting board has cut marks and is no longer cleanable. Front counter

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted butter (111F - Hot Holding) staff reheated on stove 137F, discussed adding to time as a public health control Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ one manager with expired CFM

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Time added, held less than 4 hours Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Liquid egg whites opened 8/2/23, employee voluntarily discarded Corrected On-Site Repeat Violation

Basic - Building components, attachments or fixtures in poor repair. Fan cover in walk-in cooler soiled

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over dry storage

Basic - Cutting board has cut marks and is no longer cleanable. Cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on counter next to torso oven, removed Corrected On-Site

Basic - Equipment in poor repair. Torn cooler gasket under coffee machine at front counter

Basic - Ice buildup in reach-in freezer on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryer

Basic - Single-service articles improperly stored. Coffee filters exposed, covered Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (70F - Cold Holding) on front counter, held less than 4hrs, moved to cooler Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Liquid egg whites in cooler on cook line opened 3/13, date added Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Rice/quinoa mixture no date mark in walk-in freezer

Basic - Carbon dioxide tanks not adequately secured. Next to ice machine Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table, employee discarded Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on top shelf on tall reach in cooler, moved to bottom of cooler Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in brown sugar, employee removed scoop Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not covered

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter 50ppm, corrected 200ppm Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee placed shredded mozzarella cheese on cooked food for service with bare hands, discussed proper food handling practices, employee placed tongs in cheese bin

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle on soda gun at bar soiled

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by dish machine blocked by brooms and dust pans, employee moved cleaning supplies 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. Butter packets at bar held on time, not listed on procedures. Written procedures printed and filled out with management. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Next to soda lines and ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on prep table, employee moved Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Multiple containers of dry goods with scoop handles touching food (granola, potatoes, rice), employee moved scoops Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris buildup inside oven Repeat Violation

Basic - Old labels stuck to food containers after cleaning. On plastic containers on rack in dry storage

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery over washed vegetables and open dressings in walk-in cooler

Basic - Working containers of food removed from original container not identified by common name. Container with white powder on cook line not labeled, identified by employee as powdered sugar, container labeled

High Priority - Employee dried hands on cloth after washing then began prepping food without washing hands

High Priority - Non-food grade paper/paper towel used as liner for food container. -food container at make tables are lined with blue wiping clothes Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter (51F - Cold Holding) Emailed Time as a public health control form to operator

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by vacuum at dish washing area

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -in bar area

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -one employee hired more than 2 months

Basic - Drain cover(s) missing. -at mop sink

Basic - Employee with no hair restraint while engaging in food preparation. -employee in kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal containers at dish drying rack

Basic - Ice buildup in reach-in freezer in kitchen

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -cup handle in Oates in kitchen area

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -stove oven has accumulation of grease

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -employee's drink in reach in cooler in kitchen area

Basic - Single-service articles improperly stored. -coffee filters in kitchen at coffee machine are not covered

Basic - Soiled wet wiping cloth placed in use with fresh solution. -at prep station in kitchen

Basic - Wet mop not stored in a manner to allow the mop to dry. -at mop sink

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 65F held on counter 3 hours. Discussed time as a public health control with operator. Operator placed butter in cooler Warning - From follow-up inspection 2021-12-13: 51 °F cold holding. Operator moved into reach-in cooler at time of callback inspection. Time Extended Corrective Action Taken