Marriott Jacksonville Hotel

High Priority - Observed - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine in concierge area on 9th floor in use testing at 0ppm. Person in charge unable to prime. **Warning** - From follow-up inspection 2025-06-09: Operator needs more time to repair. **Time Extended**

High Priority - Observed - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In far right cook line double door cooler closest to hand wash sink fish, beef, fish, potato 47-50F. Person in charge states has had cooler open for breakfast, moved items to walk in cooler to rapidly chill. In concierge speed rack cooler chicken salad, cheese 47-49F. Person in charge moved to walk in cooler. In bar cooler half and half 44F person in charge discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-06-09: In far right cooking double door cooler closest to hand wash sink beef, fish, fish, shrimp 45-50F. Person in charge states took temperatures in cooler at 11am and items were 4103F or below. Items on top shelf 41F. May be airflow issue. In concierge speed rack cooler potato salad, cheese 50-51F. Observed cooling oatmeal in unit. Person in charge began pulling all time/temperature control for safety items and moving to walk in cooler. **Admin Complaint** **Corrective Action Taken**

Intermediate - Observed - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of food handling training for establishment due to locked in office. **Warning** - From follow-up inspection 2025-06-09: Person in charge needs more time to obtain. **Time Extended**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine in concierge area on 9th floor in use testing at 0ppm. Person in charge unable to prime. **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup cooling overnight at 45-47F in walk in cooler.

High Priority - Wastewater on ground of establishment. When hand wash sink by breakfast glass Pepsi cooler is in use, water drains onto ground. Person in charge cleaned, added catch bucket. Engineering working on sink during inspection. Repaired while on site. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In far right cook line double door cooler closest to hand wash sink fish, beef, fish, potato 47-50F. Person in charge states has had cooler open for breakfast, moved items to walk in cooler to rapidly chill. In concierge speed rack cooler chicken salad, cheese 47-49F. Person in charge moved to walk in cooler. In bar cooler half and half 44F person in charge discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soup cooling overnight at 45-47F in walk in cooler. Also, rop mahi with instructions to removed from packaging thawed still in package with no oxygen introduced. **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On speed rack raw pork sausage stored over fully cooked chicken sausage. Person in charge began rearranging. **Corrective Action Taken**

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment par cooks wings to 130F. Person in charge unable to provide non continuous cooking procedure. Emailed DBPR form to operator during inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher with knife stored in far end cook line hand wash sink. Items were removed. **Corrected On-Site**

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Person in charge unable to provide proof of CFM for establishment due to locked in office. **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of food handling training for establishment due to locked in office. **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Hashbrowns, buffet items, concierge items held on time per person in charge. Unable to provide time paperwork. Inspector provided during inspection. **Corrective Action Taken**

Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Chicken wings no continuously cooked not labeled as raw.

Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles with blue and yellow chemical unlabeled. Person in charge labeled. **Corrected On-Site**

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Rop mahi with instructions to removed from packaging thawed still in package with no oxygen introduced. **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign at hand wash sink at server line. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in walk in cooler, walk in freezer with dust buildup. Mold like substance buildup observed on shelving in walk in cooler. **Repeat Violation**

High Priority - Dented/rusted cans present. See stop sale. One can of marinara with dent along seam. One can of artichoke hearts with dent along seam in dry storage. Also, two pieces of salmon thawed in reach in cooler, two pieces of tuna thawed in walk in cooler with instructions to remove from packaging with no oxygen introduced.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In glass door far left reach in cooler on main cook line, cheese, cut greens, quinoa, cut tomatoes at 45-52F. Person in charge states unsure how long unit has been out of temperature, discarded. Also at breakfast three door silver reach in cut melon, batter at 46F. Person in charge unsure how long items have been out of temperature. Person in charge began attempting to repair unit during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door far left reach in cooler on main cook line, cheese, cut greens, quinoa, cut tomatoes at 45-52F. Person in charge states unsure how long unit has been out of temperature, discarded. Also at breakfast three door silver reach in cut melon, batter at 46F. Person in charge unsure how long items have been out of temperature. Person in charge began attempting to repair unit during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade with debris buildup. Tea urns and water dispenser nozzles with debris buildup.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan of walk in freezer with heavy dust buildup.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign at main server line closest to bar.

Basic - Hole in or other damage to wall. Wall at server line ice machine with damage. Ceiling tiles missing over walk in cooler / freezer. **Repeat Violation**

Basic - Drain cover(s) missing. Drain covers missing in server line to left of dishmachine area.

Basic - Equipment in poor repair. Observed rust on interior ceiling of microwave on line.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Two pieces of salmon thawed in reach in cooler, two pieces of tuna thawed in walk in cooler with instructions to remove from packaging with no oxygen introduced.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine testing at 156F even after running multiple times. Person in charge will schedule service and sanitize in triple sink until reaching 160F at dish level. **Warning**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw pork sausage stored over bacon.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken wings par cooked dated in reach in cooler and walk in cooler 2/12. Pasta 2/12 in reach in cooler. Person in charge discarded. Also, In bar area cream at 52F person in charge unsure how long item has been out of temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bar area cream at 52F person in charge unsure how long item has been out of temperature. At lounge half and half at 47F. Person in charge will hold item on time. Provided time paperwork.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker in incorrect location at mop sink. Needs to be added to non chemical side of splitter. Has orange tag.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at concierge level hand wash sink. **Repeat Violation**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment utilizes time to hold items in employee lounge, no time paperwork.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Créme brûlée thawed with date of 2/5 person in charge states is freeze date, no thaw date on product.

Basic - Hole in or other damage to wall. Wall damage observed by main kitchen ice machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Multiple CO2 tanks in hallway unsecured.

Certified Food Manager Identification

Food Contact Surfaces Clean and Sanitized

Employee Health Policies Present

Approved Thawing Methods Used

Personal Cleanliness

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage (87-92F - Hot Holding) in pan on rack at grill. Employee reheated sausage to more than 165F **Corrected On-Site**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon not commercially packaged stored over ready to eat pretzel sticks in walk in freezer. Operator removed salmon to properly store. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple portable cutting boards in kitchen and prep area soiled/ stained. Also, cutting board on reach-in cooler across from glass door reach-in cooler soiled/ stained. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Observed Employee filled pot with water from hand wash sink in back prep area. **Repeat Violation**

Intermediate - No soap provided at handwash sink. No soap at hand wash sink in concierge kitchen on 9th floor. Employee replenished the soap. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance that employee was using in concierge lounge on 9th floor. Employee labeled spray bottle of sanitizer. **Corrected On-Site**

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples at self service area in concierge lounge on 9th floor not wrapped.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior bin and deflector plate of ice machine at front service area next to food pick up window soiled

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed salmon stored in sealed packaging with label stating to keep frozen until time of use in pan on cook line. Discussed with chef.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed on wall near hand wash sink at end of cook line. Operator killed, discarded and cleaned wall. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on multiple reach-in coolers in kitchen soiled/ stained. Also, blade of can opener soiled. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice into hand wash sink in concierge lounge

Basic - Utensils in poor condition. Red handled spatula at stove in poor condition. Spatula has burned mark

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in freezer next to glass door reach-in cooler in kitchen soiled