Courtyard By Marriott

Wiping cloths: properly used and stored — Inspector Note: Observed the only sanibucket at the front service area with 0ppm sanitizer. C/A Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. COS: Sanitizer water was changed

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed handwashing sink at the front service area used as a dumping sink. Sink was used to dump tomato sauce. C/A . A handwashing facility may not be used for purposes other than handwashing. Pf COS: Sink was drained and washed

Proper date marking and disposition — Inspector Note: Observed several foods in the main kitchen and at the front service area that were past the 7 day disposition date (breakfast potatoes 1/23, blue cheese 1/15, green goddess dressing 2/24/26, meatballs 3/14, grilled chicken breast 3/15, Caesar dressing no date, egg bites no date) C/A Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf COS: Food discarded

Proper cold holding temperatures — Inspector Note: Observed several items that were at the prep top that were holding above 41*F Food was marked with and asterik see below. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) COS ALL FOOD WAS DISCARDED