Marriott Suites Hotel

Observed food debris on mixer that was put away as clean CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed failure to have TMD inside hot holding units CA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Observed leak at sink in drink station CA: System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed dark matter on walls in dish pit area CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed not operable lights at hood in main kitchen CA: At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Observed broken gaskets at RIC CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed temperature gauge not operable for hot box CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Observed damaged wire strainer CA: PIC immediately discarded

Observed expired test strips (9/15/21) CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed food debris inside RIF CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed food debris inside RIC (banquet area) CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed food debris inside 2door RIC CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed food containers in ric's stored without proper coverings (egg wash, grilled chicken and flower). CA: Advised PIC to cover all food containers immediately.

Observed dishwasher inability to sanitize dishes with either sanitizing solution(quat, chlorine etc.) or 180*F hot water. CA: Advised PIC to figure out dishwasher's cleaning method and have dishwasher serviced by provider.

Observed the bar dishwasher not reaching the proper sanitation level for chlorine, the dishwasher tested below 25 ppm and a temp of 130. CA: Advised PIC to figure out dishwasher's cleaning method and acquire the correct testing strips to ensure dishes are properly being cleaned.

Observed raw fish in RIC cooler behind the main kitchen area that exceeded the 7 day hold period allowed. The fish prep date was 8/25/2025, CA: PIC discarded the raw fish.

During routine inspection observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Food shall be held 41 degrees Fahrenheit or below. Manager discarded food items.

During routine inspection observed soda nozzle in bar area heavily soiled with old syrup. Food contact surfaces shall be cleaned to sight and touch. Advised manager to clean daily.

During routine inspection mechanical Warewashing in bar area failed to provide the correct sanitizer concentration 0ppm. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart.

During routine inspection observed wall not smooth and easily cleanable. Facility walls and bar structure in poor disrepair. Advised manager to repair or replace structure in bar area and back of kitchen to prevent physical hazard.

During routine inspection observed soda nozzle in bar area heavily soiled with old syrup. Food contact surfaces shall be cleaned to sight and touch. Advised manager to clean daily.

Observed container of rice and chili not properly label with correct discard date. 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. Advised manager to ensure dates are written correctly and rotated daily “first-in,first-out” method.

During routine inspection observed facility lack adequate air conditioning, and ventilation system not properly functioning at the intake and exhaust vents. Ceiling tiles and walls appear heavily stained in yellowish appearance. Advised manager to have facility air vent system repaired or replaced to prevent food contamination and safety priority. Follow-up will be performed to ensure violations are corrected.