CITY EXPRESS BY MARRIOTT DULUTH

2-2D: .07(3)(b)Observed that the only handwashing sink in the kitchen did not have paper towels for hand drying.// Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: The person in charge provided paper towels for the handwashing sink.//

12B: .03(5)(j)Observed that the employee preparing food did not have a hair restraint.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: The employee put on a hair net.//

12B: .03(5)(h)Observed that the employee preparing food was wearing a watch and a bracelet.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: The employee removed the watch and the bracelet.//

13A: .02(1)(d)Observed that the most recent inspection report was not displayed to the public.// The most current inspection report shall be 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. (C) Corrective Actions: The most recent inspection report was given to the person in charge to display.//

2-1B: .03(5)(c)Observed employee put on gloves without washing hands after leaving the kitchen and touching door handle. Observed an employee come in to help in the kitchen and did not wash hands before touching the gloves.// Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Person in charge washed hands before putting on new gloves when working in the kitchen or changing tasks.//

4-1A: .04(4)(n)1Observed an employee handle chemicals with gloved hands and then handle food with the same gloved hands.// If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Person in charge removed the soiled gloves and washed hands. The food that was touched with the soiled gloves was discarded. The dispensing utensils were replaced with clean dispensing utensils.//

6-1B: .04(6)(f)Observed that the Egg/cheese Omelette, and the Vegetable omelette were not holding at 135° F or above in the hot holding unit on the buffett line for longer than two hours.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Person in charge discarded the Cheese Omelette and the Egg/Vegetable Omelette.//

14C: .05(10)(g)(1)&(3)Observed spoons and forks stored for customer self service with the lip contact surface up where contamination can occur.// Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. (C) Single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. (C) Corrective Actions: Person in charge had the disposable forks and spoons stored so that the lip contact surface was protected.//

12B: .03(5)(g)The only employee working with food had a watch on her wrist.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: The employee removed her wristwatch and washed her hands.//

12C: .04(4)(m)Observed wet wiping cloths that were out on the prep table in between uses.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Person in charge put the wiping cloths in the sanitizer bucket in between uses.//

13A: .02(1)(c)2Observed that the Choking poster was not displayed within public view.// The choking poster shall be posted in a conspicuous place approved by the department - in public view. Corrective Actions: Person in charge displayed a choking poster.//