COURTYARD BY MARRIOTT

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen stained with water damage. Observed ceiling tiles in kitchen soiled with dust.

Basic - Equipment in poor repair. Observed gaskets on flip-top cooler top cooler in kitchen torn.

Basic - Floor soiled/has accumulation of debris. Observed floors under fryer soiled with grease.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler top cooler and small reach in cooler soiled with black/green mold like substance. Observed counter near small pizza oven soiled with food debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler at coffee bar: shredded cheese (49F - Cold Holding); cut tomatoes (45F - Cold Holding) items inside flip-top cooler that's not functional. Establishment had ice inside cooler with food items on top. Cheese and tomatoes were not in contact with ice. Person in charge moved items to reach in cooler in kitchen and will add more ice for service time. Corrective Action Taken

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip-top cooler at coffee bar not operating. Person in charge stated new machine on order. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in on cook line; avacado 46°; ( - Cold Holding) Person in charge discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make table; avacado 46°; ( - Cold Holding) person in charge discarded avacado. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 133°. Butter reheated to 135°. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.

Intermediate - No soap provided at handwash sink. OR paper towels at hand washing sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Staff stuff on make table. Person in charge moved. Corrected On-Site

Basic - Equipment in poor repair. Reach in freezer gaskets are torn.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Some lights are not covered.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on clean prep table.