MARRIOTT MACON CITY CENTER CONFERENCE KITCHEN

EHS observed puddle of water under ice machine . PIC to repair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

EHS observed hood vents in main kitchen with an accumulation of debris . EHS advised PIC to increase frequency of cleaning to prevent further accumulation. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

EHS observed hood vents in main kitchen with an accumulation of debris . EHS advised PIC to increase frequency of cleaning to prevent further accumulation. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Violation: 2. A handwashing facility may not be used for purposes other than handwashing. Pf Inspector note: EHS observed all handwashing sinks with food debris. Corrective action: EHS instructed PIC to have employees use handwashing sinks for handwashing only.

Violation: 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Inspector note: EHS observed several containters throughout facility with datemark of 7/9. Corrective action: PIC stated the stickers "are old, several items were recently prepped". EHS instructed PIC to have employees put correct dates on all prepped items and discard accordingly.

Violation: 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P Inspector note: EHS observed slaw (7/6-7/13) and bacon(7/5-7/12) in walk-in cooler being held beyond discard dates. Corrective action: EHS instructed PIC to have items discarded correctly.

Violation: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises Inspector note: EHS observed fruit flies throughout facility. Corrective action: EHS instructed PIC to have pest management assist in eliminating the pests.

Violation: 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf Inspector note: EHS observed hot water faucet at veggie sink and (1) handwash sink not operable. Corrective action: PIC will have maintenance resolve issue.

Violation: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. Inspector notes: EHS observed (3) cutting boards with excessive scratching. Corrective action: EHS instructed PIC resurface, recleand, and discard if beyond repair.

Violation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Inspector note: EHS observed non-food contact surfaces on sides of grill, backsplash of hood area, oven doors, and refrigerator gaskets with food debris and/or sticky to touch. Corrective action: EHS instructed PIC to have units cleaned as frequently as to prevent such.

Violation: 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Inspector note: EHS observed (1) air receiving in front of kitchen and (2) in back of kitchen with debris accumulation. Corrective action: EHS instructed PIC to have cleaned as frequently as to prevent such.

Violation: 2. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Inspector note: EHS observed personal phone and bag on prep tables. Corrective action: PIC promptly moved items to designated area.