COURTYARD BY MARRIOTT BISTRO - FOOD

Observed employees were not being trained on food allergy awareness. C/A Food Safety Training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction;Pf COS: EHS PROVIDED THE FACILITY WITH A ALLERGEN AWARENESS LOG/FORM AND HAD THE EMPLOYEES READ AND SIGN THE FORM

Observed employees not being aware nor had a verifiable manner of which which are the 5 symptoms and 6 illnesses they have to report to the PIC C/A Reporting Responsibilities. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food;Pf COS COS EHS HANDED THE PROPER FORMS TO MANAGER AND HAD THE EMPLOYEES READ AND SIGN THEM

OBSERVED THE DISHWASHER MACHINE AT THE BAR WITHOUT ANY SANITIZING LIQUID. MANAGER STATED THEY PLACED AN ORDER ALREADY. C/A A chlorine solution shall have a minimum temperature based on the concentration of 50-100ppm and QUAT 200-400ppm COS EHS instructed staff to wash bar glasses at the three-compartment sink or at the large dishwasher in the kitchen

Observed significant mold build up on the ice bin chute in the main kitchen C/A Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS Manager emptied the ice bin and clean the chute before EHS left the premises

Observed ALL ceramic serving dishes were stored uncovered and open on the shelves throughout the main kitchen. C/A ALL DISHES SHOULD BE COVERED OR STORED UPSIDE TO PREVENT CONTAMINATION COS: ALL DISHES WERE TURNED UPSIDE DOWN AND THE SINGLE TO GO CONTAINERS WAS ADVISED TO KEEP THEM IN THE PLACTIC BAGS

Observed several foods (sliced tomato, pepperoni white cheddar cheese) in the prep top cooler held at above 41*F. See asterisked items.

CA 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding temperature should be at 41*F or below COS Discarded

Observed the menu is providing eggs cooked to order but the consumer disclosure was not complete and the right font size. CA 511-6-1-.04(7)(e) - Consumer Advisory provided for raw/undercooked

1. Except as specified in subsections (5)(a)3, and (5)(a)(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf

2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf

Observed no test strips available to check the concentration of the sanitizer from the 3 compartment sink and the dishwasher. C/A Must obtain appropriate test stripes to verify sanitizer is at required range to be effective.

Observed 2 food employees eating breakfast in the kitchen area then put on single use gloves, touching food without washing hands.

CA: Before donning gloves to initiate a task that involves working with food the employees must wash their hands first.

Observed several foods (sliced tomato, boiled eggs, marinara, pepperoni and arugula) in the prep top cooler held at above 41*F. See asterisked items.

CA 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

COS Discarded

The person in charge could not provide correct responses to inspector's questions regarding health practices and principle of operation.

CA 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - Demonstration of knowledge (Pf) (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways:

(a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf

(b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or

(c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Observed no person in charge at the time of the inspection.

After 20 mins Mr Davis appeared.

CA There must be a person in charge at the time of food preparation 511-6-1.03(2) - PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following:

Person in charge does not have active managerial control, several priority violations marked out of compliance; improper handwashing, soiled tableware; improper sanitizing.

C/A: Person in chare shall demonstrate his or her responsibilities by having active managerial control.

CFSM certificate not posted at facility.

C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Observed kitchen staff eating and drinking from an multiple cups without lids and straws in main kitchen area.

C/A 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed final rinse at dish machine, in use, in warewashing room at 88 F. Observed final rinse at dish machine, in use, at bar at 151 F.

EHS calibrated thermometers to 32 F

C/A:Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf

(i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or

(ii) For all other machines, 180ºF

COS: Set up 3 compartment sink; Quat at 300 ppm.

Observed several soiled forks and knives with what appears to be food debris stored as clean inside of storage container in warewashing area. Observed brown substance/slime on baffle inside of ice machine in Main Kitchen.

C/A: Food contact surfaces shall be clean to sight and touch.

COS: Soiled utensils placed in wash compartment of 3 compartment sink.

Observed the menu is providing eggs cooked to order but the consumer disclosure was not complete and the right font size. CA 511-6-1-.04(7)(e) - Consumer Advisory provided for raw/undercooked

1. Except as specified in subsections (5)(a)3, and (5)(a)(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf

2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf