COURTYARD MARRIOTT RESTAURANT

Violations (5)

• 12A-07-5CriticalCorrected on site

  Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen/food and drink preparation area put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen/food and drink preparation area put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves. **Corrected On-Site**

  High Priority

• 03A-02-5CriticalCorrected on site

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; cut tomatoes (45F - Cold Holding); butter (45F - Cold Holding). Operator stated items not prepared or portioned today, held on top on pan in make top for less than 4 hours, discarded.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; cut tomatoes (45F - Cold Holding); butter (45F - Cold Holding). Operator stated items not prepared or portioned today, held on top on pan in make top for less than 4 hours, discarded. **Corrected On-Site**

  High Priority

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep table; bacon egg cheese burrito (72F - Cooling 9:05/72F 9:35). Operator stated cooling for 1 hour, at this rate will not reach 70F within 2 hours, moved to reach in cooler to facilitate faster cooling.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep table; bacon egg cheese burrito (72F - Cooling 9:05/72F 9:35). Operator stated cooling for 1 hour, at this rate will not reach 70F within 2 hours, moved to reach in cooler to facilitate faster cooling. **Corrective Action Taken**

  Intermediate

• 31A-09-4Corrected on site

  Hand wash sink next to triple sink not accessible for employee use at all times/blocked by propped open door. Operator closed door making hand washing sink accessible.

  Intermediate - Hand wash sink next to triple sink not accessible for employee use at all times/blocked by propped open door. Operator closed door making hand washing sink accessible. **Corrected On-Site**

  Intermediate

• 16-62-1

  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator stated hot water measuring device ordered, awaiting delivery.

  Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator stated hot water measuring device ordered, awaiting delivery.

  Intermediate