Table 866 @ Courtyard Marriott

Cycle Inspection / Re-inspection

• 10F — Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)
• 10B — Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. (critical)
• 06C — Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (critical)

Cycle Inspection / Initial Inspection

• 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical)
• 04L — Evidence of mice or live mice in establishment's food or non-food areas. (critical)
• 10B — Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. (critical)
• 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (critical)

Cycle Inspection / Initial Inspection

• 06F — Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (critical)
• 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)

Cycle Inspection / Re-inspection

• 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)
• 10E — Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment (critical)
• 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)

Administrative Miscellaneous / Re-inspection

• 20-04 — “Choking first aid” poster not posted. “Alcohol and pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (critical)

Cycle Inspection / Initial Inspection

• 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)
• 10F — Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)
• 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (critical)