MARRIOTT OWNERSHIP RESORTS COPA LOCA POOL BAR

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over whole muscle beef on cart in walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso (114F - Hot Holding) in unit less then 4 hours. Operator placed on stove to reheat Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ahi tuna (46F - Cold Holding) in bottom of left hand make table overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ahi tuna (46F - Cold Holding) bottom of left side make table overnight.

Basic - Bowl or other container with no handle used to dispense food. Souffle cup in salt container on dry shelf Corrected On-Site

Basic - Equipment in poor repair. Left side make table ambient 48°F

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In diced chicken under cookline Corrected On-Site

Basic - Water leaking from faucet At bar

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bsr Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked beef in cooler drawer under cookline Corrected On-Site

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in chicken in cooler drawer under cookline Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop blueberries Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch in reach in cooler Corrected On-Site

Basic - Ice bucket/shovel stored not inverted

Intermediate - Handwash sink used for purposes other than hand wash. Box of drink stored in it at the employee hand sink bar area. Corrected On-Site

Basic - Beverage/ice dispensing lever or filling device on equipment used by employees to refill customer drinks allows contamination of the lip-contact surface during normal use. Soda gun not clean at the bar area .

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bottle of water at storage area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At make table bottom part .

Basic - Standing water in bottom of reach-in-cooler. Make table#2 bottom part .

High Priority - Dented/rusted cans present. See stop sale. PINEAPPLE JUICE DOLE 46 FL OZ.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Employee with no hair restraint while engaging in food preparation. Bartender with long flowing hair, blowing in the wind.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in back kitchen preparation area by walk-in cooler.

Basic - Floor soiled/has accumulation of debris. Observed under all bar equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under the bar mats located over triple sink.

Basic - Walk-in cooler metal shelves with rust that has pitted the surface.

Basic - Waste line missing at soda gun holster. Observed in bar area.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed in cook line preparation area. Corrected On-Site

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. 1. Observed unwashed lemons and limes stored over water in walk-in cooler. 2. Observed unwashed peppers and onions stored over pico de Gallo in walk-in cooler. Corrected On-Site