MARKER 8 HOTEL AND MARINA

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no measuring device available for high temperature dishwasher.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed cooked sausage in steam table in kitchen at 110F. Operator discarded sausage. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Gallons of chemicals stored on floor under 3 compartment sink. Operator moved bottles off of floor. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Creamer 49F; ( - Cold Holding). Creamer was out. Placed back into reach in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on downstairs mop sink.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal belonging on chemical rack. Person in charge removed. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen next to grill, cooked shrimp (127F - Hot Holding) Operator stated shrimp gets used with in 2 hours. Operator added shrimp to their time as a public health control documentation. On prep table next to microwave, ricotta blintz (67F - Hot Holding) Operator stated they are baked and served to guests within 4 hours. Operator added ricotta blintz to their time as a public health control documentation. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach-in cooler on bottom shelf, 2 employee smoothies next to customer food. Operator removed smoothies. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Under prep counter on bottom shelf, employee purse with container of onions and cuttings boards. Operator moved purse. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed operator choking poster during inspection. Corrected On-Site

Basic - Single-service articles improperly stored. Stack of coffee filters out of covering on counter. Operator covered coffee filters and moved to shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upstairs in small reach-in cooler on counter observed, butter packets (52F - Cold Holding). Packets were left out for breakfast and not discarded after time specified on paperwork. Operator discarded butter during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upstairs in small reach-in cooler on counter observed, butter packets (52F - Cold Holding). Packets were left out for breakfast and not discarded after time specified on paperwork. Operator discarded butter during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Upstairs in small reach-in cooler on counter observed, butter packets (52F - Cold Holding). Packets were left out for breakfast and not discarded after time specified on paperwork. Operator discarded butter during inspection. Corrective Action Taken

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. Observed operator unable to locate cleanup procedures. Provided operator with handout during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In upstairs kitchen area observed interior components of ice machine with mold-like substance build up.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 cracked shell eggs on counter.

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. Missing on pancake batter, waffle batter, shell eggs, ham and Hollandaise sauce. Pic time stamped. Provided paperwork, and completed. Corrected On-Site

Basic - Food stored in undrained ice. Ice is not draining. Person in charge put ice in a bin with a drain. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop not hanging to dry. Person in charge hung to dry. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Multiple chemicals stored next to snack mix in storage room behind bar. Sanitizing tablets in cabinet in bar area next to flavoring syrups. Chemicals moved and stored correctly. 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. Milk stored in reach in cooler in kitchen opened yesterday morning not dated. Manager dated milk. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for employee working today. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored in mop sink area. Bottle labeled. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glassware on shelf in storage room behind bar. Items inverted. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. In unisex restroom in dining room.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone by clean coffee cups in dining room. Phone moved and stored correctly. Corrected On-Site Repeat Violation

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Sponge at bar triple sink.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor drain under ice machine in kitchen.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves under prep tables and prep table legs are rusted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black floor fan in kitchen.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine was out of sanitizer. Person in charge replaced sanitizer. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Apples not wrapped. Person in charge took apples in back to wrap. Corrective Action Taken Repeat Violation

High Priority - Food with mold-like growth. See stop sale. Bananas are black.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 60°; ( - Cold Holding). Placed on time control and documented. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes 131°. Reheated to proper temperature. 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. Milk not dated. Person in charge dated. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal phone by reach in cooler on guest line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven has food debris.

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