Courtyard by Marriott

Inspection history 3 visits

1. 2026
2. Passed Jan 13 Score 91 ▲12

   Routine Inspection

   1 violation

   • Minor Health and Safety Code § 113996
3. 2024
4. Passed May 8 Score 79 no change

   Follow-up Inspection

   2 violations

   • Minor Honeydew and cantaloupe in fruit salad: 42 - 45 degrees F. Unknown when fruit was cut. Label cut melons with<div> date and time prepared. Cut cantaloupe observed at 43-44 degrees F. Label cut melons with date and time prepared.</div><div>Cut cantaloupe observed at 43 - 44 degrees F. Per label, cantaloupe was cut at 6:50 a.m. today. Maintain potentially </div><div>hazardous foods at or below 41 degrees F. Cut cantaloupe should already be 41 degrees F. </div>
   • Minor <div>Scrambled eggs for burritos observed at 47 degrees F. Label on eggs is 5/8 12:57 a.m.. Scrambled eggs with bacon<br></div><div> observed at 46 - 48 degrees F Label: 5/8 1:10 a.m. Per asst. mgr., eggs were made at 12:57 p.m. and 1:10 p.m..<br></div><div>Instruct employees to properly mark a.m. on the stickers. Don't cover with plastic wrap while cooling. </div><div>Scrambled eggs initially checked at 2:00 p.m.. Both types of scrambled eggs 48 degrees F at 2:38 p.m.. Scrambled eggs</div><div> not cooling at at rapid enough rate. Cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours</div><div> and from 70 degrees F to 41 degrees F within four hours. </div>
5. Passed May 6 Starting score 79

   Routine Inspection

   3 violations, 3 critical

   • Critical Two-door True refrigerator to left of the ice machine: individual packages of Philadelphia cream cheese observed <div>at 41 - 47 degrees F with infrared thermometer. Two door refrigerator in corner near cookline: fried egg covered </div><div>with plastic observed at 57 degrees F. Plate of fried eggs observed at 51 - 56 degrees F. Scrambled eggs </div><div>observed at 51 - 54 degrees F - also covered with plastic. Person who made eggs left for the day. Unknow when</div><div> all of the eggs finished cooking. All of the cooked eggs were voluntarily discarded into the compost bin (1 fried egg </div><div>white, 8 fried eggs, 4 scrambled eggs.) Cut cantaloupe cut today: 46 degrees F, cut honeydew cut today: 47 degrees F.</div><div>Unknown when melons were sliced. Recommend placing time next to date label to assist with the different a.m. and p.m.</div><div> shifts knowing when foods were finished being prepared. Maintain potentially hazardous foods at 41 degrees F or colder. </div><div>Utilize rapid cooling logs to ensure potentially hazardous foods are cooling from 135 degrees f to 70 degrees F within two</div><div> hours and from 70 degrees F to 41 degrees F within 4 hours. Cooling logs and approved cooling methods handout provided</div><div> in English and Spanish. Discussed approved cooling methods with assistant manager.</div>
   • Critical Two-door True refrigerator to left of the ice machine: individual packages of Philadelphia cream cheese observed <div>at 41 - 47 degrees F with infrared thermometer. Two door refrigerator in corner near cookline: fried egg covered </div><div>with plastic observed at 57 degrees F. Plate of fried eggs observed at 51 - 56 degrees F. Scrambled eggs </div><div>observed at 51 - 54 degrees F - also covered with plastic. Person who made eggs left for the day. Unknow when</div><div> all of the eggs finished cooking. All of the cooked eggs were voluntarily discarded into the compost bin (1 fried egg </div><div>white, 8 fried eggs, 4 scrambled eggs.) Cut cantaloupe cut today: 46 degrees F, cut honeydew cut today: 47 degrees F.</div><div>Unknown when melons were sliced. Recommend placing time next to date label to assist with the different a.m. and p.m.</div><div> shifts knowing when foods were finished being prepared. Maintain potentially hazardous foods at 41 degrees F or colder. </div><div>Utilize rapid cooling logs to ensure potentially hazardous foods are cooling from 135 degrees f to 70 degrees F within two</div><div> hours and from 70 degrees F to 41 degrees F within 4 hours. Cooling logs and approved cooling methods handout provided</div><div> in English and Spanish. Discussed approved cooling methods with assistant manager.</div>
   • Critical No hot water coming out of either 3-compartment sink faucets. No cold water coming out of the left faucet. Provide<div> hot and cold water at faucets. Hot water shall be a minimum of 120 degrees F. Corrected onsite. </div>

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3. 98 SunLife Organics 50 ft
4. 97 Miette 50 ft
5. 93 Rustic Bakery 100 ft