COURTYARD BY MARRIOTT

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. Observed employee preparing salad with bare hands touching cucumbers. Spoke either employee who donned gloves after washing hands. Operator requested emailed alternative operating procedure. Explained use of form. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk-in cooler, cooked beef patties (55F - ambient Cooling); cooked chicken (56F - ambient Cooling) for just under 4 hours per operator. Operator states foods were thawed from frozen at ambient temperature approximately 4 hours ago. Operator immediately placed into oven for rapid reheating to above 165F for hot holding. Corrective Action Taken Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Basic - Single-service articles improperly stored. Coffee filters uncovered in kitchen right of entrance. Operator covered. Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. 2 heavily dented cans tomatoes sauce in dry storage room.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) after running and priming three times. Operator set up manual sanitation in triple sink, quaternary 200ppm. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, yogurt (47F - Cold Holding); raw bacon (47F - Cold Holding); milk (47F - Cold Holding); cooked beef meatballs (47F - Cold Holding); sliced cheddar cheese (47F - Cold Holding); liquid eggs (45F - Cold Holding) for 1 hour per operator due to busy banquet prep period. Operator states door was open constantly for the last hour, operator propped open attached walk-in freezer door for rapid cooling. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent cover in walk-in cooler with dust.