Courtyard By Marriott

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed failure to have hand drying provision available at handwashing sink in main kitchen. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf PIC put more paper towels in the dispenser.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed failure to provide sanitizing test strips or kit to test for sanitizer solution. Observed wrong test strips for 3 compartment sink. (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf PIC advised to get quaternary test strips to test for sanitizer solution.

Proper date marking and disposition — Inspector Note: Observed failure to dispose of food items past date marking discard date. Observed multiple yogurt parfaits in walk in cooler date marked to be discarded on 5/25. (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P PIC discarded food items.

Plumbing installed; proper backflow devices — Inspector Note: Observed 3 compartment sink faucet dripping nonstop. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. PIC place a work order for a repair.

Physical facilities installed, maintained, and clean — Inspector Note: Observed walk-in cooler door not closing properly. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair PIC will place a work order for a repair.

Food properly labeled; original container — Inspector Note: Food items in storage containers were not identified with the common name of the food item. Observed bar dump sink not labeled. Advised PIC to label food items once they come outside of its original container. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. .

Plumbing installed; proper backflow devices — Inspector Note: Observed 3 compartment sink faucet dripping nonstop. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. PIC place a work order for a repair.

Physical facilities installed, maintained, and clean — Inspector Note: Observed walk-in cooler was out (57) and not cooling. PIC stated that a technician was on his way. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. PIC instructed to fix immediately

Food in good condition, safe, and unadulterated — Inspector Note: Observed in walk-in cooler cases is strawberry free with mold-like growth. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented, Condition. Food shall be safe, unadulterated, and honestly presented. PIC discarded.

Proper cold holding temperatures — Inspector Note: Observed walk-in cooler out with a temperature at 56 F. Observed potentially hazardous foods cold held at greater than 41 degrees Fahrenheit (chicken 57 f, shredded cheese 55 f, sliced tomato 57 f, red sauce 54, and etc). 511-6-1.04(6)(f) - Time/Temperature Control for Safety Food, Hot and Cold Holding. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC D discarded all the out of temperature foods in walk-in cooler.