COURTYARD BY MARRIOTT RESTAURANT

Observed debris build-up along the baseboards and underneath equipment in the main kitchen. CA: Advised PIC the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products

Observed food debris along the bottom of the reach-in cooler across from the 3-compartment sink and food debris along the shelves on the cook line holding seasonings and pots/pans. CA: Advised PIC . Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed debris build-up along the baseboards and underneath equipment in the main kitchen. CA: Advised PIC the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed hand sink next to the 3-compartment sink without paper towel. CA: Advised PIC Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Paper towel was replaced

Observed crock with oatmeal stored inside the reach-in cooler cooling with the lid secured still warm after breakfast service. CA: Advised PIC 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC discarded oatmeal during time of inspection

Observed vegetable sink faucet loose with a constant drip. CA: Advised PIC a plumbing system shall be repaired according to law; P and maintained in good repair.

Observed debris build-up along the shield inside the ice machine during time of inspection. CA: Advised PIC Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed the shield and placed at the 3-compartment sink for cleaning during time of inspection