Marriot Courtyard, 11 Excelsior Avenue, Saratoga Springs, NY 12866 - Restaurant inspection findings and violations

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Business Info

Restaurant name: MARRIOT COURTYARD
Address: 11 Excelsior Avenue, Saratoga Springs, NY 12866
County: Saratoga
Local health department: Glens Falls District Office
Restaurant type: Restaurant
Total inspections: 9
Last inspection: 01/27/2016
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Inspection findings

Inspection date

Type

Comments
  • Non food contact surfaces of equipment not clean
 01/27/2016InspectionViolations to be corrected by 2/1/16. Operator to send email to this office with corrective action list for cited violations by due date. Any questions can be directed to this office via email or telephone. Discussed bare hand contact prevention, adequate cooling of potentially hazardous foods, especially chowder, and ill food worker policy with operator.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
 04/22/2015InspectionViolations to be corrected by 5/3/15. Please submit email correspondence to this office with corrective action list for each violation. in regards to cracked floor tiles at bar, please indicate time frame for correction. Any questions can be directed to this office via telephone or email. Discussed the following topics with operators: Barehand contact prevention with ready to eat foods. Currently facility utilizes wax paper as a barrier with ready to eat foods. This system is effective and alleviates confusion caused by sanitary glove changing requirements. System also promotes more frequent hand washing. I'll food worker policies and guidelines that are in place to protect guests and staff from viral stomach illnesses.
  • 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.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Non food contact surfaces of equipment not clean
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 10/10/2014InspectionComment only: Side bar was closed at time of inspection. Ice scoop handle is in contact with ice used in beverages. Ice used in beverages is also in contact with the cold plate and soda lines. Provided education. All drink ice must be kept separate. Must correct before opening the bar. Must correct all remaining violations no later than 10/24/14. Must send Corey DiLorenzo an email to corey.dilorenzo@health.ny.gov addressing corrective actions taken to all cited violations no later than 10/24/14.
No violation noted during this evaluation. 08/08/2013Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
 08/08/2012Inspection
  • 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.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
 03/15/2011Inspection
  • 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: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 10/28/2008Inspection
  • 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)
 11/02/2007Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Single service items reused, improperly stored, dispensed, not used when 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)
 12/06/2006Inspection

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