Courtyard by Marriott

Inspector's notes

No Certified Food Protection Manager was available at time of inspection. PIC stated they in the renewal process and need to take the proctored exam. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed the one-inch air gap missing from drainpipe for the spray nozzle basin to the floor drain. Observed the drainpipes for the ice machine fallen below the top of the floor drain. Informed PIC that there needs to be at least a one-inch air gap between the outlet of the drainpipes and the top of the floor drain. Discussed checking the kitchen for all drainpipes. Observed the hot water handle of the mop sink to be non-operational. Discussed with PIC that the mop sink needs to be supplied with hot water. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. ***** 2nd Consecutive Violations *****

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM is required to be onsite during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the colander to have a bronze-colored finish that is chipped and peeling away from the material. Informed PIC that the colanders need to be disposed of and replaced with ones that are made of a material that will not contaminate food. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the drainpipe from the prep sink fallen into the floor drain. Informed PIC that all floor drains and drainpipes must have at least a one-inch air gap between the top of the drain and the outlet of the pipe. Observed the hot water handle at the mop sink to be nonoperational. Observed the hot water handle at the left most faucet at the three-compartment to be nonoperational. Informed PIC that all plumbing needs to be operational and in good repair at all times. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM is required to be onsite during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed TCS food items stored in the larger prep table unit with internal temperatures ranging 46*F-57*F. These items include sliced tomatoes, sundried tomatoes, green chile, sliced cheddar cheese, raw shell eggs, shredded cheese, sausage patties, and meatballs. Employee stated that the items had been in the unit since the night shift. Informed PIC that the food items need to be discarded. PIC discarded all items at time of inspection. Food was embargoed. Ambient air temperature of the unit was 37.7*F, measured using min/max thermometer. Upon further observation, noted that the items being cold held in the unit were double binned and there was a large gap on the left side letting the cold air out. Discussed with PIC that food items should not be double panned, unless ice water is being used. Discussed closing the gaps in the machine and keeping the lid shut when possible with PIC. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the colander to have a bronze-colored finish that is chipped and peeling away from the material. Informed PIC that the colanders need to be disposed of and replaced with ones that are made of a material that will not contaminate food. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment using high temperature dish washer for ware washing. Establishment does not possess a high temperature measuring device to ensure the machine is properly sanitizing. Obtain high temperature measuring device prior to reinspection on 2/27/2026. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection. Corrective Action: Correct prior to re-inspection on 2/27/2026.

Inspector's notes

Observed the drainpipe from the prep sink fallen into the floor drain. Informed PIC that all floor drains and drainpipes must have at least a one-inch air gap between the top of the drain and the outlet of the pipe. Observed the hot water handle at the mop sink to be nonoperational. Observed the hot water handle at the left most faucet at the three-compartment to be nonoperational. Informed PIC that all plumbing needs to be operational and in good repair at all times. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the smaller prep cooler, observed sausage, cheese, hard boiled eggs, and liquid eggs having internal temperatures of 46-51*F. Employee states everything except the liquid eggs was placed in the unit less than 3 hours prior to the inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection; except for the liquid eggs which were voluntarily disposed of due to being in the unit since the night before. Corrective Action: Corrected at time of inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed the following TCS foods being dated: slow roasted tomatoes (6/20), opened Hummus (6/13) and marinara sauce (5/24). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the smaller prep table having an ambient temperature of 46-49*F while having TCS foods such as eggs stored in the unit. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Reinspection will be conducted within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In the cooler used for breakfast items, observed Cheddar cheese, hard boiled eggs, half and half creamer, French toast mix (dairy) and turkey breast having internal temperatures of 48-51*F. Employee states these foods were in the unit for at least 4 hours or more. Also observed cream cheese and butter being held at room temperature which had been out for at least 4 hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut cabbage, opened sour cream and opened hummus in the standing refrigerator not having any date markings. Person in charge is unsure when they were opened and voluntarily disposed of these food items. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods not date marked were voluntarily disposed of. Corrective Action: Corrected at time of inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed the handwashing station in the middle kiosk and in the back kitchen not having paper towels at the time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Bloody Mary Mix (tomato cocktail), slow roast tomatoes, opened hummus, cut melons, and marinara sauce not having any date marking. Person in charge states the hummus and cut melons were opened 3-6 days prior to inspection but is not sure when the other foods were opened/prepped. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection except for the marinara sauce, slow roasted tomatoes and bloody Mary mix which was voluntarily disposed of. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed all the sinks in the kitchen/kiosk not being able to provide cold water (measuring around 124*F) making handwashing uncomfortable. Establishment's engineer states its an issue with the mixer but are already working on the situation. Discussed the importance of having cold water available to be able to promote proper handwashing. Reinspection will occur within 24 hours. Corrective Action: Correct prior to re-inspection.