COURTYARD BY MARRIOTT HOTEL

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Alexander Sparaco-Operations Manager Warning - From follow-up inspection 2024-12-26: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar, no paper towels at hand wash sink. Operator provided napkins. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2024-12-26: Same Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At kitchen, vents visibly soiled with mold like substance. Warning - From follow-up inspection 2024-12-26: Same Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef patties over cooked meatballs reach in freezer. Both products not in commercial packaging. Observed raw beef patties over cooked sausage patties opened from commercial packaging walk in freezer. Operator stored all products properly. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed milk in thermos for coffee with no time mark. Per operator, out of temperature for approximately 2 hours. Operator elected to discard milk. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed Sterno fuel stored next to clean dish ware on clean dish rack in kitchen. Operator stored properly. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for hot water sanitizer at time of inspection. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by triple sink in kitchen. Operator provided paper towels. Corrected On-Site

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temperature dish machine not reaching minimum of 160F using DBPR provided temperature strips. Advised operator to use triple sink for sanitizing dishes until dish machine is repaired.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler certificate expired 11/17/23.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 71 degrees, raw chicken/thawing at room temperature/operator not able to tell how long it's been out of temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 71 degrees, thawing at room temperature. Operator not able to say how long it's been out.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Food stored on floor. Melons/walk in cooler/corrective action taken/operator stored foods back on shelf. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At reach in cooler next to three compartment sink- sliced cheese 47-48F- cold holding- operator states food in cooler overnight- out of temperature for 12 hours-food not prepared or portioned today- see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler next to three compartment sink- sliced cheese 47-48F- cold holding- operator states food in cooler overnight- out of temperature for 12 hours-food not prepared or portioned today- see stop sale.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for milk at coffee station - food out for 3 hours- operator placed time mark for remaining hour. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator. Corrective Action Taken

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Carbon dioxide tank not adequately secured. At dry storage.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted at ice machine- operator inverted. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food over salad dressings in walk in cooler$p- operator removed to lower shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over Ready-to-eat egg product in cartons, in Walk-in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at front counter Hand wash sink.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. Missing at front counter Hand wash sink.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Food stored on floor. Food boxes on floor in Walk-in cooler, Walk-in freezer.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Prentim Iljazi 01/18/16

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flip top cutting board stained.

Basic - Food stored on floor. Walk in freezer - multiple cases of food products stored on the floor including but not limited to cases of chicken.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front line flip top cooler - interior bottom soiled. Cook line cooler - gaskets soiled.