COURTYARD BY MARRIOTT

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Potatoes in back make table dated 10-11-25, operator discarded. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on splitter at mop sink.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near dish machine, blocked by trash can and mopping equipment.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean bins wet nesting on ready service rack.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Make table and hot holding units on cook line soiled exterior with old food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make table front line soiled bottom shelf. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken breast (49F - Cold Holding); yogurt parfait (45F - Cold Holding). Cooler on front line. Manager states drawer has been opened due to being busy. Repeat Violation

Basic - Hole in or other damage to wall. Tile wall in kitchen on corner are broken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler on cook line has old food debris spills inside cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hummus (47F - Cold Holding), manager states drawer had been opened.

Intermediate - No soap provided at handwash sink. No soap at hand wash sink next to triple sink

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in sugar, no handle.

Basic - Water leaking from pipe and/or faucet/handle. Hand sink next to triple sink.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Prepared on 2/27, today is March 6. Corrected On-Site

Basic - Equipment in poor repair. Roll top cooler lid is not attached.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on drawers in kitchen across from stove.

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler in kitchen across from stove.

Basic - Equipment in poor repair. Torn gasket on reach in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of flat top

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted at front counter Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. In hand wash sink in dish pit

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook. Educated 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. Half and half. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can and baskets Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by grill Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Saucer used to scoop home fries Cup used to scoop cereal Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Make table Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

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. Half and half Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Board at front counter

Basic - Equipment in poor repair. Torn gasket 2-door reach in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets 2-door reach in cooler

Basic - Old labels stuck to food containers after cleaning. New containers still need stickers removed

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection 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. Milk front cooler operator discarded Corrective Action Taken

Basic - Accumulation of debris inside warewashing machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Granola Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter at 69°.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 69°, discard butter and from here out time and discard at end of shift.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated stem to 32°, was at 20° Corrected On-Site

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Temped at 156° after 2 attempts. Corrected On-Site

Basic - Equipment in poor repair. Gaskets ripped: Low cooler under espresso machine with broken gasket. Double door unit adjacent to 3 bin sink,

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. Half and half not dated reach in cooler Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Shell eggs cooked to order no consumer Advisory Inspector provided consumer Advisory Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cookline vents

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Water softener on floor by triple sink Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for oatmeal. Educated employee Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed limes over olives reach in cooler Corrected On-Site