COURTYARD BY MARRIOTT
850 UNIVERSITY PKWY
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 11/18/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the employee restroom.
Food safety inspection conducted on 11/18/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 8/2/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed debris build up on the top of the dish machine.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle in the unisex employee restroom.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed milk that they had listed on their time as a public health control sheet that was not time marked. Operator stated they had been out for approximately 3hrs and time marked accordingly. Corrected On-Site
Food safety inspection conducted on 8/2/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 11/30/2023
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Observed lime build up on the interior of the dish machine.
- 33-11-4:Basic - Missing drain plug at dumpster. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty dishes in the bar hand wash sink. Operator removed dishes. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for their chlorine dish machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
Food safety inspection conducted on 11/30/2023 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 8/28/2023
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Observed food debris build up on the top exterior of the ware washing machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2023-08-28: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit observed for the sanitizer buckets. Warning - From follow-up inspection 2023-08-28: **Time Extended**
Food safety inspection conducted on 8/28/2023 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 8/25/2023
High Priority
2
Intermediate
3
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed food debris build up on the top exterior of the ware washing machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open employee drink in the left side standing reach in cooler of the kitchen. Operator removed drink. **Corrective Action Taken** Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on the front counter: Butter chips (70F - Cold Holding) Operator stated they had been stored out for approximately 4 hrs and disposed of them As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.Repeat Violation Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the left hand standing reach in cooler: Shell eggs (47F - Cold Holding); Cooked sausage (46F - Cold Holding) Could not identify how long the food had been at 43 or above. Operator placed food in a different reach in cooler. Observed on the front counter: Butter chips (70F - Cold Holding); Milk (57F - Cold Holding) Operator stated they had been stored out for approximately 4 hrs and disposed of them. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing out dirty dishes in the front counter hand wash sink. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit observed for the sanitizer buckets. Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer at the establishment. Warning
Food safety inspection conducted on 8/25/2023 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).