MARCO'S PIZZA

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. -degreaser stored over triple sink Corrected On-Site - From follow-up inspection 2024-08-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -white and red cutting boards on dish ranch -white cutting board at sandwich station -mixer head on dough machine -pizza pans and baking pans on cook line. Repeat Violation - From follow-up inspection 2024-08-06: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-08-06: Kristen Bork and Ryan Dwyer both 7/26/24 Servsafe Food Manager's certificate. One other employee has food manager's, 15 other employees will be doing food handler certification in next few weeks. Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cut watermelon in walk in cooler. Operator discarded. Corrected On-Site - From follow-up inspection 2024-08-06: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. - in dining area. - From follow-up inspection 2024-08-06: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Dirty vents in dining area. - From follow-up inspection 2024-08-06: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pizza pans and baking pans on cook line - From follow-up inspection 2024-08-06: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. -current and active, license displayed expired 4/1/24 - From follow-up inspection 2024-08-06: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -white cutting board on sandwich station - From follow-up inspection 2024-08-06: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing under triple sink. - From follow-up inspection 2024-08-06: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - employee preparing pizzas. - From follow-up inspection 2024-08-06: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -on dish rack - From follow-up inspection 2024-08-06: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -front and back door - From follow-up inspection 2024-08-06: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler and reach in coolers on cook line -underside of dough mixer -speed racks in walk in cooler - From follow-up inspection 2024-08-06: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. -on dish rack - From follow-up inspection 2024-08-06: Time Extended

Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -open bottles of water in drink cooler in kitchen Corrected On-Site - From follow-up inspection 2024-08-06: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. -stored on floor - From follow-up inspection 2024-08-06: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -quaternary ammonia 100ppm, operator adjusted to 200 ppm. Corrected On-Site - From follow-up inspection 2024-08-06: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -flour on pizza making line. Corrected On-Site - From follow-up inspection 2024-08-06: Time Extended

High Priority - Presence of insects, rodents, or other pests. - one flying insect.

High Priority - Toxic substance/chemical improperly stored. -degreaser stored over triple sink Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -white and red cutting boards on dish ranch -white cutting board at sandwich station -mixer head on dough machine -pizza pans and baking pans on cook line. Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cut watermelon in walk in cooler. Operator discarded. Corrected On-Site

Basic - Ceiling tile missing. - in dining area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Dirty vents in dining area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pizza pans and baking pans on cook line

Basic - Current Hotel and Restaurant license not displayed. -current and active, license displayed expired 4/1/24

Basic - Cutting board has cut marks and is no longer cleanable. -white cutting board on sandwich station

Basic - Drain cover(s) missing under triple sink.

Basic - Employee with no hair restraint while engaging in food preparation. - employee preparing pizzas.

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

Basic - Exterior door has a gap at the threshold that opens to the outside. -front and back door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler and reach in coolers on cook line -underside of dough mixer -speed racks in walk in cooler

Basic - Old labels stuck to food containers after cleaning. -on dish rack

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -open bottles of water in drink cooler in kitchen Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. -stored on floor

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -quaternary ammonia 100ppm, operator adjusted to 200 ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -flour on pizza making line. Corrected On-Site