- No Violations Were Observed
|
10/24/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
- Basic - Soiled reach-in cooler gaskets. Observed soiled upright RIC gaskets at banquet section. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed Cheese 50° F, milk 52° F, cut melon 51° F in stand up RIC in side stand with ambient temp of 50° F all TCS foods moved to working unit and maintenance called **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed 2nd, 5th, 7th and 8th with build up. **Corrected On-Site** **Warning**
- Intermediate - Employee used handwash sink as a dump sink at end of cookline **Warning**
- 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 Cheese 50° F, milk 52° F, cut melon 51° F in stand up RIC in side stand with ambient temp of 50° F all TCS foods moved to working unit and maintenance called **Warning**
|
10/23/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Live, small flying insects in food storage area. **Repeat Violation**
- High Priority - Pots or other cooking equipment not being sanitized. Observed employee wash pan in hand wash sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed employee wash pan in hand wash sink.
|
9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Large number of Live, small flying insects in food storage area, inside box of plantains, box voluntarily discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham, cheese, tomatoes etc 47-53?F on buffet cookline . All out of temp food voluntarily discarded. cooler ambient 27?F **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Ham marked 4/28 in walkin cooler, ham voluntarily discarded. **Corrected On-Site**
|
5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed back prep line reach in cooler in middle of line closest to handsink at ambient temperature of 50?f.. Operator removed all food from unit and moved it into walk in cooler that is functional. **Repeat Violation**
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Observed cooked sausage at 114?f holding in large hot box across from ice machines.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed cookline employee remove gloves but not wash hands before grabbing new pair.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed dishwasher handle dirty for wares then directly handle clean food wares without washing hand is between tasks. **Corrected On-Site**
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation wearing multiple bracelets and watches in side preparation area at walk in coolers. **Repeat Violation**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed creamer at 49?f in reach in cooler across from ice machines. Observed cooked ham at 51?f in back prep line reach in cooler in middle of line closest to handsink. Observed cooked turkey at 50?f in reach in cooler on back prep line closest to 3 compartment sink. **Repeat Violation**
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Hollandaise sauce at expo line.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed grits at 123?f in expo line steam well. **Repeat Violation**
|
12/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed back prepline reach-in cooler at ambient temperature of 54 degrees.
- Critical - Food-contact surfaces not cleaned after being contaminationed. observed employee drop clean ladel on floor and place on clean utensil rack without re-washing and sanitizing item. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher handle dirty food wares then directly grab clean gloves without washing hands first.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed employee on back prepline engaged in food preparation wearing a watch
- Critical - Observed handwash sink used for purposes other than handwashing. observed ice dumped in wait station handsink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed liquid pasteurized egg at 55 degrees in back prepline reach-in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw sausage stored over pasteurized liquid egg and honey glaze in reach-in cooler near ice machines. observed raw chicken stored over liquid pasteurized egg in walk-in cooler.
|
5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. Observed employees using sinks to rinse kitchen equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed smoked salmon at 58F, also yogurt (parfait). If Using Time as public health control need to have procedures in writing also time marking on product.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed smoked salmon, pancakes, yogurt, toppings, bagels and other pastries exposed, buffet line
|
10/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/8/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken.Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef stored over raw fish in reach in cooler next to flat top grill.
- Clean utensils not stored inverted or in a protected manner.warewash area.
|
8/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/21/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 1/20/2009 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Marriott Hotel Tropiks, 400 S Collier Blvd, Marco Island, FL »