Marco Island Fish Company, 599 S Collier Blvd Unit 218, Marco Island, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Ice scoop handle in contact with ice at bar
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw hamburger over cooked roast in WIC
- Intermediate - Spray bottle containing toxic substance not labeled at bar
|
10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed raw grouper 45° F, raw shrimp 46° F, cooked sausage 48° F in RIC across from grill corrective action taken repairman called and food placed on ice
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes 60° F on ice at server side in deep container layered too deep out for approximately one hour corrective action taken tomatoes transferred to shallower metal container placed on ice
- 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. DM 0 ppm chlorine **Repeat Violation**
- High Priority - Employee washed hands with no soap. Observed employee on cookline wash hands with no soap **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed raw grouper 45° F, raw shrimp 46° F, cooked sausage 48° F in RIC across from grill with ambient temp 48° F
|
5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Observed greese build up on floor by cookline
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Observed chicken cook temp only 155° F, chef threw chicken back on grill **Corrected On-Site**
- 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. Observed hot temp DM being used as low temp machine with 0 ppm chlorine and two heat strips failed to change color as well.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed beef stew in WIC at 49° F cooked the night before on 1/8/14 in large deep plastic container covered see stop sale
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over washed bell peppers and potatoesin WIC **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Food has been cooling overnight. Observed beef stew in WIC at 49° F cooked the night before on 1/8/14 in large deep plastic container covered. See stop sale
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Food has been cooling overnight. Observed beef stew in WIC at 49° F cooked the night before on 1/8/14 in large deep plastic container covered see stop sale
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Food has been cooling overnight. Observed beef stew in WIC at 49° F cooked the night before on 1/8/14 in large deep plastic container covered see stop sale
- Intermediate - Spray bottle containing toxic substance not labeled. At wait station
|
1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
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