- Basic - Bowl or other container with no handle used to dispense food. Green cups used as scoops for the sugar and salt.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On grey kitchen cart.
- Basic - Cardboard used to line nonfood-contact shelves. Unused to line bottom shelf o f prep table in back prep area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on rack near 3 compartment sink on top shelf and second to top shelf.
- Basic - Food stored in holding unit not covered. Opened bag of pepperoni in walk in cooler.
- Basic - Food stored on floor. Bucket of pickles on floor in walk in cooler.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In salt bin.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Dough hook hanging from rack in back food prep area.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored inverted or protected from contamination. Foil pans above 3 compartment sink.
- Basic - Soiled reach-in cooler gaskets. Reach in cooler in back prep area.
- Basic - Unwashed mushrooms over pizza dough in walk in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry. On floor in back prep area.
- Basic - Working containers of food removed from original container not identified by common name. Oil and vinegar dressing in red wine vinegar jug not labled.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler red sauce 46, 47 degrees farenheit, cooked sausage 49 degrees farenheit, deli meat unopened 44 degrees farenheit.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Red sauce in walk in cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. In food prep area blocked by stool
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. On cooks line next to flat top, standing water in bottom of reach in cooler. Reach in freezer in back prep area has food debris in bottom and ice build up at the top.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage in walk in cooler.
|
07/28/2014 | Complaint Full | Warning Issued |
Restaurant representatives - add corrected or new information about Marina's Pizza, 4016 Ulmerton Rd, Clearwater, FL »