COURTYARD BY MARRIOTT ST PETERSBURG MARRIOTT Inspection – January 22, 2024

High Priority 1

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar service area: milk (48F – Cold Holding); half and half (48F – Cold Holding) Discussed Time as a Public Health Control with General Manager.

Intermediate 2

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris.

#8Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic 5

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler next to oven has grooved cut marks and is no longer cleanable.

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to supply closet.

#3Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Employee cooking eggs with no hair restraint.

#4Basic08B-38-4

Basic – Food stored on floor. Plastic water bottles stored on floor of storage area.

#5Basic25-05-4

Basic – Single-service articles improperly stored. To go cups stored on floor of storage area.

Florida Food Watch