MARINA CAFE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler by cappuccino machine: milk (46F - Cold Holding); Everest beverage cooler: half and half (48-51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator moved products to another operable cooler. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad made 2/1 no date marked at tall stainless reach in cooler. Advised operator to date mark product.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans at dish drying rack.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At low boy reach in freezer.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Home fries 9:05 cooked 8:30 (95F - Cooling); home fries 9:30 (93F - Cooling) left out in a deep container at room temperature in kitchen. At this inadequate rate, the home fries will not reach 70F within 2 hours. Operator placed home fries in refrigerator. Corrective Action Taken

Intermediate - Menu does not identify lox bagel containing raw or undercooked fish covered by the consumer advisory. Operator identified lox and consumer advisory with an asterisk. Corrected On-Site

Basic - Label on Chili, tomato bisque, meat balls and chicken noodle soup, prepared and packaged onsite for customer self-service does not include date product was packaged and name and address of the establishment that prepared and packaged the food. In reach in freezer next to front door.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced provolone cheese prepared tow days prior to- operator date marked. Corrected On-Site Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks, spoons not inverted with the handles facing upward.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm); operator switched to quaternary Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cut turkey and roast beef from 2 day prior no date mark - operator date marked. Corrected On-Site

Intermediate - No soap provided at handwash sink. At kitchen hand sink.

Basic - Employee with no hair restraint while engaging in food preparation. Operator provided hair restraint. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked eggs then touched salt shaker - operator instructed employee to remove gloves, wash hands. Employee washed hands and put on new gloves. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. SCOTT MCKAY, 05/14/2018

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter.

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.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed during the inspection, verified on Versa. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses in prep are . Cook placed in sanitizer container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 49°F, in prep flip top cooler, for less than 1 hour. Cheese stored on top of containers. Operator placed cheese inside containers. Corrected On-Site

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm. Operator set up fresh solution at 200ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Spray bottle containing chlorine not labeled under triple sink. Operator labeled. Corrected On-Site

Basic - Stored bananas not covered in reach in freezer. Operator covered. Corrected On-Site