COURTYARD BY MARRIOTT, 3020 RIFFEL DR, SALINA, KS - Restaurant inspection findings and violations

Business Info

Name: COURTYARD BY MARRIOTT
Type: Restaurant
Address: 3020 RIFFEL DR, SALINA, KS 67401
Phone: 785-309-1300
Total inspections: 3
Last inspection: Oct 28, 2015

Restaurant representatives - add corrected or new information about COURTYARD BY MARRIOTT, 3020 RIFFEL DR, SALINA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
2-301.14(E) - --WAREWASHING Dishwasher rinsed dirty dishes, started dishwasher, then handled clean dishes. COS and educated about handwashing between dirty and clean dishes. KDA_3_50116A2 - --KITCHEN PREP DRAWERS In the drawers under the grill, salsa temperature was 62.7. Took ambient temperatures of other surrounding drawers and were within 41F. Stated salsa was made in the morning and was sitting on the prep table. COS and rapidly cooled. KDA_3_50118A3 - --KITCHEN PREP DRAWERS Sausage patties open date 10/23 and discard date of 10/30. COS and updated discard 10/29 FRONT COUNTER PREP Buffalo chicken dip make date 10/24 and discard 10/31. COS and dated discard to 10/30. 3 out of 30 items were found dated for 8 days and COS KDA_4_90311B - --On the kitchen shelves near the grill, 5 bowls found to be stored clean with water residue. COS and dried. KDA_6_30112 - --WAREWASHING Paper towels not present at handwashing station nearest to warewashing. COS and refilled paper towels KDA_Defacto - --COLD HOLD UNDER GRILL French toast egg mix - 38.9 Sliced ham - 43.8 WALK IN Cut melon - 39.8 Milk - 38.6 FRONT PREP TABLE Shrimp - 37.3 Cut lettuce - 39.7 Cut melon - 35.3 SELF SERVICE COUNTER DISPLAY Milk - 39.8 SELF SERVICE RECEPTIONIST CORNER Milk - 39.6 --KITCHEN GRILL Scrambled eggs - 152.9 --Warewashing plate - 167.8	10/28/2015	6	Regular	In
Details not available.	12/15/2014
Details not available.	12/16/2013

2-301.14(E) - Wash Hands (After handling soiled equip and utensils) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and after handling soiled EQUIPMENT or UTENSILS
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_3_50118A3 - P - RTE PHF/TCS, Disposition (discard if dated for more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is marked to indicate a date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less that is more than 7 days from the date of preparation or opening, with the day of preparation counted as Day 1.
KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

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COURTYARD BY MARRIOTT, 3020 RIFFEL DR, SALINA, KS - Restaurant inspection findings and violations

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