COURTYARD BY MARRIOTT

2-2E: .03(6)The facility did not have a disinfectant effective against norovirus. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

12C: .04(4)(m)Observed sanitizer bucket containing a towel with a concentration of 0 ppm. 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: Sanitizer solution was disposed of and remade.

13A: .02(1)(d)Facility did not have the most recent inspection report posted. 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)

15B: .05(3)(h),(i)Facility did not have Quat sanitizer test strips on site. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

1-2A: .03(2)(a)-(n),(p)Several risk factors violations were observed during todays inspection resulting in an unsatisfactory score as a result of an overall lack of managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2A: .03(2)(o)Observed facility without a verifiable manner that employees were aware to report symptoms or illnesses. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

10D: .04(8)(b)Observed Ham, arugula, lettuce, peperoni, and cantaloupe in upright storage cooler expired. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Food was discarded.

14B: .05(10)(e) 1,2,4Observed dishes not fully dry before stacked. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) in a clean, dry location; (ii) where they are not exposed to splash, dust, or other contamination; and (iii) at least 6 inches above the floor. (C) Corrective Actions: Employee instructed to rewash dishes and educated on proper drying procedures.

14C: .05(10)(e)1&3Observed single-use article, single-service cup lids, stored on the floor in the storage room. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Instructed Person in charge (PIC) to store single-use cup lids 6 inches off of the floor.

15A: .05(6)(a)Observed lowboy cooler in the bar area of the kitchen with a temperature higher than 41 degrees. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

15C: .05(7)(a)2,3Observed dishes that were unclean with food debris and accumulation of grease in the prep area. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C)

2-2A: .03(1)(c)2,3,17Person in charge (PIC) did not have any knowledge about the employee health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person in charge (PIC) was educated on the employee health policy.

2-2B: .03(5)(k)1&2Observed employee drink with no lid or straw in up right cooler in front of ready to eat food with the intent to drink. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Drink was moved to approved area and employee was educated on how and where to keep employee food.

2-2E: .03(6)No vomit and Diarrheal kit and no guide available. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken patties stored above precooked chicken wings and uncooked turkey patties stored beside the precooked chicken wings. Observed raw eggs above cooked quinoa, ham, and cheese in the upright fridge and raw eggs stored beside milk and pasteurized egg cartons. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Rearranged Foods in up right cooler and fridge/freezer storage. Informed employee on food storage practices.

6-1A: .04(6)(f)Observed TCS foods (Milk and oat milk) in the Horizontal lowboy cooler with temperatures higher than 41 degrees. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Employee discarded food.

6-2: .04(6)(h)Observed Cheese, Ham, arugula and cooked quinoa held in up right cooler with open date marked 2/8/26. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Employee discarded food.

6-2: .04(6)(h)Observed open TCS foods (Milk and Oat milk) held more than 24 hours with no date marking. A food that requires datemarking shall be discarded if it is in a container or package that does not bear a date or day. (P) Corrective Actions: Employee discarded food.

10D: .04(4)(d)Observed multiple bottles of food not in original package without labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Employee labeled containers with common name.

4-2A: .04(4)(c)1(iv)Observed cut tomatoes in a container in the cold holding unit that did not have a lid to cover the container or wrapping. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C)

This is the second repeat. 3 repeats of the same violation may result in a permit suspension. Corrective Actions: Person in charge placed a lid on the container.

10D: .04(8)(b)Observed a bag of cut arugula that had expired on 09/19/2025. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Facility discarded the expired cut arugula.

13A: .02(1)(d)Facility is currently displaying the inspection report from 01/26/2024 which is the opening inspection, (score of 100) instead of the most recent score from 3/18/2024 (score of 85) 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: Facility will print and display the most recent score from today's date 12/20/2024

14C: .05(10)(e)1&3Observed boxes of food containers stored in direct contact with the floor. Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Person in charge moved the boxes so that they were located 6 inches off of the floor.