MARCOS PIZZA 8509

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated employee. Employee washed hands before putting on gloves before leaving inspection. Corrected On-Site

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. Educated operator on updating employee food safety training. Repeat Violation

Basic - Garbage on the ground and/or pad around shared dumpster.

Basic - Single-service articles not stored inverted or protected from contamination. Educated operator on importance of storing containers inverted. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Larger pizza line reach-in cooler, drop in top: cooked breaded chicken (49F - Cold Holding); cooked chicken wings (48F - Cold Holding); cooked pork sausage (51F - Cold Holding); ham (47F - Cold Holding), all temperatures taken of foods above container fill line. Observed lids to cooler left open due to business volume, per operator starting less than 2 hours ago. Discussed with operator not filling unit containers past fill line and keeping lid closed when possible during service. Operator closed the lid after completing making foods. Corrective Action Taken

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. Employees Tara and Helen with expired food-handler training.

Basic - Equipment and utensils not properly air-dried - wet nesting. Across from triple sink in back from kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on pizza line reach-in cooler soiled.

Basic - Open shared dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination. At front of pizza oven over prep table, to-go containers not inverted. In middle of kitchen right side, package of to go pizza boxes stored on floor.

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Warning - From follow-up inspection 2024-02-19: Time Extended

High Priority - Employee washed hands with cold water.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee moved trash container with gloved hand. Educated employee. Employee washed hands and put on new gloves. 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.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front service hand wash sink. Operator placed paper towels at hand wash sink. 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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature at front service hand wash sink reaching 68F (waited 3 minutes). Operator let water run. Rechecked temperature before leaving inspection at 100F.

Basic - Current Hotel and Restaurant license not displayed.

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. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed packaged frozen precooked steak thawing in standing water. Operator turned on cool running water. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observe cell phone on the make table.

Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment in the walk in cooler.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at the reach in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses on the prep table in front of the red mixer.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched deli met with bare hands. Meat is used for salads as well as reheated/cooked foods . Employ educated on proper handwashing and glove use. Employee donned gloves.Corrected On-Site Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

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.

Basic - Equipment and utensils not properly air-dried - wet nesting.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatballs 45°F, chicken 45°F etc in reachin cooler, cooler was off, employee turned cooler back on Corrective Action Taken

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.

Basic - Food stored on floor in walkin cooler, an open bag on onions

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.