MARINA'S PIZZA AND PASTA

High Priority - Container of medicine improperly stored. Aloe vera after the burn gel stored inside reach in freezer adjacent to restrooms. Operator remove aloe vera gel at time of inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice dispenser soiled with blank mold-like substance, located on soda fountain in dining room area.

Intermediate - Spray bottle containing toxic substance not labeled. Three unlabeled chemical spray bottles stored next to three compartment sink.

Basic - Accumulation of black mold-like substance in the interior of the ice machine. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 Drinks stored on top of shelf over front line, reaching cooler adjacent to ovens and stove top. Employee removed all personal drinks to an approved location at time of inspection. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Cooked meatballs and cooked pizza dough inside walk-in cooler not covered. Manager covered all items at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles in establishment with sauces and liquids are not labeled. Repeat Violation

High Priority - Container of medicine improperly stored. Aloe vera after the burn gel stored inside reaching cooler for 2 liter sodas. Operator remove aloe vera gel at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for all pizzas placed on time. Employee at a time mark at time of inspection. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Educational packet with vomit and diarrhea cleanup has been emailed to the operator.

Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth store on top of handwashing sink by front counter service. Operator removed cloth at time of inspection. Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine.

Basic - Current Hotel and Restaurant license not displayed. Operator displayed license at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two open bottles of water stored on top of shelf over reach in coolers. Operator remove bottled water at a time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food not identified to our segregated inside two door, reach in cooler, located adjacent to restrooms. Operator segregated and identified all personal foods at time of inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Located on dry storage shelf over three compartment sink.

Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles in establishment not labeled.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested 200+ppm chlorine. Operator diluted with water, tested 100ppm. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Basic - Cove molding at floor/wall juncture broken/missing. By walk-in cooler. Repeat Violation

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. A few containers of cut tomatoes and shredded cheeses stored in reach-in cooler on hallway that customers have access to restrooms.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At dish room, operator provided paper towel roll. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles at dish room.

Basic - Cove molding at floor/wall juncture broken/missing. By walk-in cooler. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024.

Intermediate - Handwash sink not accessible for employee use at all times. Large mixer head stored in handwash sink at dish room. Employee removed item from handwash sink. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. By walk-in cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee opened drinks stored over prep table and reach-in cooler in kitchen.

High Priority - Dented/rusted cans present. See stop sale. 1 can of sliced black olives.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked pasta in reach-in cooler. Operator removed eggs. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Cove molding at floor/wall juncture broken/missing. By walk-in cooler door. Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. Observed a dented canned sliced black olives stored with other canned food on dry storage shelf. Operator segregated for return. Corrected On-Site

Basic - Equipment in poor repair. Reach-in cooler handle covers broken.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink not accessible for employee use at all times. Large pan stored over handwash sink at ware washing area. Operator removed. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided by email.

Basic - Cove molding at floor/wall juncture broken/missing. By walk-in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: sliced ham 52 F, sliced salami 51 F, cooked pasta 51 F, sliced cheese 54 F. Operator moved items to reach-in freezer for rapid cooling. Re temped: Cold holding: sliced ham 43 F, sliced salami 42 F, cooked pasta 48 F, sliced cheese 42 F. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at dish washing room. Operator provided. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. By walk-in cooler.

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of pineapple stored with other canned food in food storage shelves. Operator segregated. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink at front service counter.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach-in cooler on hallway by the restroom. Observed cut tomato stored in the reach-in cooler. Discussed with operator about food protection.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 25ppm.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature. Pizza slices at Service window not time marked but did determine time made at 11am to 3 pm discussed with operator to place time mark. Observed time mark. Corrected On-Site

Intermediate - Employee applied hand antiseptic in place of washing hands as required. Discussed with operator the importance of hand washing.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut tomatoes in reach in cooler not date marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Air fan vents in walk in cooler soiled with dust.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employees food in reach in cooler by bathrooms . Not segregated.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by grill top. Hood filters soiled. Walk in cooler gasket soiled.

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled paperwork from the file cabinet then returned to prepare food without washing hands. Discussed with operator about proper hand washing procedures, employee washed hands at time of inspection. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 employee training expired.

Basic - Accumulation of black mold-like substance in the interior of the ice machine. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Operator displayed license. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. Observed a can of ground tomato deeply dented stored at dry storage with other canned food. Operator segregated and marked do not use. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drink with no lid and no straw. Operator discarded. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed 1 employee with no hair restraint. Employee put on hat. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar and flour bins. Repeat Violation