- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Improper use and storage of clean, sanitized equipment and utensils
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02/23/2016 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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02/19/2016 | Inspection | |
| No violation noted during this evaluation. | 11/23/2015 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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11/16/2015 | Inspection | 5A/5E - Prep cooler behind bar not maintained to keep TCS foods at or below 45 F: approximately 1/4 lb turkey cold cut at 48 F, approximately 2 lbs cooked chicken cutlets at 50 F, approximately 3 cups shredded cheese at 50 F, approximately 2 cups cooked shrimp at 47 F and approximately 1/2 dozen cooked hamburger patties at 47 F. Corrected- above noted items voluntarily discarded and cooler not to be used until served or adjusted and working properly.
5C - Container of cottage cheese at room temperature on top of prep cooler in kitchen at 59 F. Corrected- cottage cheese moved to refrigeration. |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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10/08/2015 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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04/09/2015 | Inspection | |
| No violation noted during this evaluation. | 02/12/2015 | Inspection | |
| No violation noted during this evaluation. | 01/15/2015 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
- Non food contact surfaces of equipment not clean
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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01/09/2015 | Inspection | Temperatures measured: shredded mozzarella cheese = 45 deg. F, cut melon = 37 deg. F, cooked chicken breast = 44 deg. F. Discussed hot and cold holding for the breakfast buffet. |
| No violation noted during this evaluation. | 10/21/2014 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Wiping cloths dirty, not stored properly in sanitizing solutions
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09/29/2014 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Single service items reused, improperly stored, dispensed, not used when required
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09/15/2014 | Inspection | All dry storage containers and food is to be stored off the floor. All shelving is to be sealed. |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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05/13/2014 | Inspection | Food temperatures measured were acceptable: Quiona salad = 37.5 F, cooked sausage = 37.9 F, cooked chicken = 46 F, rice pilaf = 40.5 F. Discussed cooling of leftover foods and completing cooling log. Marriott has company temperature and cooling logs. Cooking temperatures for pre-cooked foods is 140 F. Re-heat leftover foods to 165 F. Cook eggs or foods containing eggs to 145 F. Shell eggs can be cooked to customer specification. |
| No violation noted during this evaluation. | 02/19/2014 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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01/21/2014 | Inspection | |
| No violation noted during this evaluation. | 11/21/2013 | Inspection | |
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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10/23/2013 | Inspection | Report emailed. |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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09/09/2013 | Inspection | Food temperatures measured: sliced tomatoes = 36.7 F, tuna salad = 38.8 F, Pre-cooked ground beef = 41 F. Reviewed temperature logs and cooling log. Please do not store ready to eat foods requiring no further cooking next to or in contact with the raw shell eggs. |
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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07/31/2013 | Inspection | |
| No violation noted during this evaluation. | 07/18/2013 | Inspection | |
| No violation noted during this evaluation. | 01/14/2013 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
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01/04/2013 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Single service items reused, improperly stored, dispensed, not used when required
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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10/30/2012 | Inspection | |
- In use food dispensing utensils improperly stored
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09/11/2012 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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01/24/2012 | Inspection | |
| No violation noted during this evaluation. | 11/25/2011 | Inspection | |
| No violation noted during this evaluation. | 10/24/2011 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/10/2011 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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12/23/2010 | Inspection | |
| No violation noted during this evaluation. | 03/29/2010 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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01/26/2010 | Inspection | |
| No violation noted during this evaluation. | 07/16/2009 | Inspection | |
| No violation noted during this evaluation. | 12/16/2008 | Inspection | |
| No violation noted during this evaluation. | 06/13/2008 | Inspection | |
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
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01/23/2008 | Inspection | |
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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04/05/2007 | Inspection | |
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