Restaurant · Wake County, NC

The Bistro At Courtyard By Marriott

Name: The Bistro At Courtyard By Marriott
Address: 102 Edinburgh South Dr, Wake County, NC

102 Edinburgh South Dr

Last inspected Feb 6, 2025 · View Map ↗ · Compare ↗

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Score 98

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

1 - Inspection

Feb 6, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed pimento cheese from 1/22 in the reach-in cooler. A container of hummus was observed in the reach-in cooler with its freeze date from June and PIC was unsure when it had been thawed out. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration. The day of thawing or preparation shall count as day 1. CDI- foods voluntarily discarded.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 4-601.11 (B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core; A shelf above the makeline has some dust accumulation. The bottom of the reach-in cooler where dairy is stored has food residue. Food debris and residue was observed inside the reach-in cooler between the drawer and the front of the cooler door. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Increase cleaning frequency.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 6, 2025 · Original Source

1 - Inspection

Jun 11, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Ceiling tile damage noted in corner of kitchen near reach-in unit and fryer. Some material is hanging down. Physical facilities shall be maintained in good repair. Repair ceiling. No point taken

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Several TCS foods (see temp chart) were observed above 41F in the reach-in unit. TCS foods held cold shall be 41F or below. CDI- temperature of unit adjusted down during inspection.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14; Core; The return AC vent above reach-in units and warewashing area is coated in dust. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. Clean this vent.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Jun 11, 2024 · Original Source

1 - Inspection

Dec 14, 2023

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

criticalCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Bottom interior panel of ice maker had some black residue. The insides of ice machines/bins shall be cleaned at a frequency specified by the manufacturer or absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or microbial residues. Increase cleaning frequency. ; 4-501.114; Priority; Quat sanitizer in the third compartment sink during active warewashing was measured very low to near 0ppm. Quat sanitizer should measure at least 150ppm or as stated by manufacturer's directions included in labeling. CDI- connection tube was fixed during inspection and quat measured an appropriate concentration. ; 4-601.11 (A); Priority Foundation; Two metal food pans stored as clean had residue on the inside and around the rim. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- pans removed for cleaning.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Some dust/residue accumulation observed on the shelving in the reach-in units across from the warewashing area. The interior of the reach-in unit behind the service counter has food debris. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Dec 14, 2023 · Original Source