COURTYARD BY MARRIOTT BOYNTON BEACH

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken not in commercial packaging over raw ground beef at walk in freezer. Operator stored products properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Flip top cooler: link sausage (45-46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, unclear when product went out of temperature. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Flip top cooler: link sausage (45-46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, unclear when product went out of temperature. See stop sale. Repeat Violation Admin Complaint

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. Walk in cooler: Hummus opened 1/17 not date marked. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) Operator put new bottle of sanitizer at triple sink and refilled sanitizer bucket. Rechecked 400ppm quaternary sanitizer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 59F, cream cheese portioned 60F, left out for approximately 30 minutes, stated cook. Items were placed in walk in cooler. Corrective Action Taken

Basic - Employee beverage container on a food preparation table at cook line. Employee removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler under turbo chef gaskets and frame soiled with food debris and mold like substance.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 54F, left out on kitchen table for less than one hour. Not prepped or portioned today. Cook placed butter chips back in refrigerator. Corrective Action Taken

High Priority - Employee cracked raw shell eggs and then handled clean equipment and utensils, preparing potatoes in fryer, without washing hands. Cook washed her hands. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used for cooked chicken. Cook removed paper towel. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Hard boiled egg in sliding glass door refrigerator. Cook labeled and segrated. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning on shelf in dish area. Cook removed labels. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink - scrubbing pad inside operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open containers from prep surface. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food above customer food in glass door reach in cooler - operator moved to bottom shelf. 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 coats on shelf with clean utensils - operator removed. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Walk in freezer - Case of bakery goods on floor - operator moved to shelf.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touching brown sugar - operator removed. Corrected On-Site

High Priority - 1 orange with mold-like growth. In walk in cooler.See stop sale.

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. Emailed poster. Corrective Action Taken

Basic - Cooks beverage container on a food preparation table on cook line. Cook removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese 59°F, butter chips 60°F, at front counter on ice. Ice level not high enough . Operator added ice and placed in refrigerator. 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.