COURTYARD BY MARRIOTT

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING NEED CLEANING: INTERIOR OF CABINETS AT BASEMENT BANQUET ROOM, PANEL OF WOOD UNDER THE BAR COUNTER-DUE TO FOOD STAINS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS BEHIND UNUSED SODA MACHINE, AROUND THE DRAINS AT THE SOUTHEAST CORNER OF BAR, UNDER THE ICE BIN AT FRONT OF KITCHEN MUST BE FREE OF DEBRIS & KEPT DRY. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALK-IN COOLER CONDENSER/FAN GUARDS IN BASEMENT MUST BE FREE OF DUST BUILD-UP. MISSING FILTER ABOVE COOKING EQUIPMENT, MUST BE PROVIDED. The walls and ceilings shall be in good repair and easily cleaned.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MILK CRATES USED FOR DRY/STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEAANING/PEST MONITORING. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.