THE BISTRO @ COURTYARD BY MARRIOTT

Hand wash sink lacking proper hand drying provisions. Observed two of four hand washing sink lacking hand drying provisions. Discussed with person in charge, handwashing sinks shall be provided with proper hand drying provision. Person in charge provided hand drying aids

A designated handwashing sink was observed being used for purposes other than handwashing. Specifically, soda dispensing hoses were zip-tied to the handwashing sink in the coffee preparation area.

Discussed that handwashing facilities must be used exclusively for handwashing and not for any other purpose.

During the inspection, engineering staff removed the zip ties and redirected the soda machine hoses to prevent further misuse of the sink.

No supply of hand cleaning liquid, powder, or bar soap was provided at the handwashing sink. Specifically, the hand sink in the coffee brewing area and front bar area was observed lacking soap.

Discussed that each handwashing sink, or group of two adjacent handwashing sinks, must be provided with a supply of hand cleaning liquid, powder, or bar soap at all times.

Soap was provided during the inspection to correct the violation.

Observed buildup of slime inside the interior of the ice machine. Additionally, pink slime was noted on the interior of the ice chute of Ice Machine #2. The manager voluntarily discontinued use of Ice Machine #2 to clean and sanitize the unit.

Corrective Action: Discussed with the person in charge that food contact surfaces must be clean to sight and touch. Manager discontinued use of ice machine to clean and sanitize

Observed buildup of slime inside the interior of the ice machine. Additionally, pink slime was noted on the interior of the ice chute of Ice Machine #1. The manager voluntarily discontinued use of Ice Machine #1 to clean and sanitize the unit.

Corrective Action: Discussed with the person in charge that food contact surfaces must be clean to sight and touch. Manager discontinued use of ice machine to clean and sanitize

Observation: In-use utensils at the bar was observed stored in standing water at a temperature below 135°F.

Corrective Action: Discussed with the person in charge that during pauses in food preparation or dispensing, utensils must be stored in a container of water maintained at a temperature of at least 135°F (57°C). Additionally, the container must be cleaned at the frequency specified under DPH Rule 511-6-1-.05(7)(b).)3(vi). Utensils were removed from water and placed in dish machine.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. See temperature log for items marked with an asterisk ***

Hand wash sink lacking proper hand drying provisions. Observed three hand washing sink lacking hand drying provisions. Discussed with person in charge, handwashing sinks shall be provided with proper hand drying provision. Person in charge provided hand drying aids

No supply of hand cleaning liquid, powder, or bar soap was provided at the hand sink and/or group of two adjacent handwashing sinks. facility lacking hand washing aids at hand sinks in restrooms.

Observed cooked potatoes thawing at room temperature on speed rack in the main kitchen. Discussed with manager proper thawing methods. Bags were placed in cooler

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. Discussed relocating inspection report where it is prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Hand wash sink lacking proper hand drying provisions. Observed all four paper towel dispensers inoperable and no alternatives Avila me at hand sinks. person in charge provided hand drying provisions.

Observed uncovered ice in ice bin not being actively used. Discussed food must be stored covered to prevent contamination. Facility covered

Observed buildup of slime in the interior of ice machine. Discussed with person in charge discontinuing the use of ice machine # 1 until it is properly cleaned/ sanitized.