Marriott Courtyard

Inspector notes: Observed a final rinse sanitize temperature at a maximum of 145*F when measured with a min/max thermometer. Machine was run 3 times and verified with a irreversible temperature sticker that changes color at 160*F where no color change was observed. Food-contact surfaces must be properly sanitized after washing and rinsing. Observed the digital display showing sanitize cycle dispensing at 180*F at the manifold. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Advised PIC to place a work order on the machine to ensure proper sanitizing temperature are reach or that the machine is converted to a chemical dishwasher with a final rinse concentration of 50-100ppm chlorine. Food-contact surfaces were properly sanitized in the 3 comp sink at time of inspection. Advised PIC to conduct warewashing at the 3 comp sink until repairs are made

Inspector notes: No paper towels at the hand sink near the coffee percolators. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection

Inspector notes: Observed assembled breakfast burritos and egg sandwiches cooling in the top section of the prep cooler with internal temperatures ranging form 50-57*F when measured with a probe thermometer. PIC stated the sandwiches had been assembled less than 30 minutes prior. Observed the sandwiches tightly wrapped in parchment paper and multiple layers of TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Discussed the prep cooler is intended only for the storage of already cooled TCS foods

Inspector notes: Observed a container of raw breaded chicken stored above RTE sauces, lettuce and tomatoes for immediate service to customers. Also observed raw bacon stored above packaged cookies and condiments. No All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: No paper towels at the hand sink near the coffee percolators. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection

Inspector notes: Observed wiping cloths stored in quat sanitizer with 0ppm quat sanitizer observed. Observed the dispenser with a low water pressure mixing quat at less than 150ppm. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. PIC placed a work order on the unit at the time of inspection