- Basic - Cove molding at floor/wall juncture broken/missing. Behind ice machine
- Basic - Hole in wall. By ice machine
- 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 DM 0 ppm chlorine corrected to 50 ppm
- High Priority - Raw animal foods not properly separated from each other in holding unit. Observed raw hamburger over raw fish in RIC **Corrected On-Site**
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle above prep sink by DM **Corrected On-Site**
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Three large CO2 tanks by WIC
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of onions in WIC **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Shell eggs over unwashed fruit **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. DM 0 ppm chlorine
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/29/2013 | Routine - Food | Call Back - Complied |
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
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4/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.license expired 12/01/2012 **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed employee put on gloves and directly begin food prep without washing hands
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese at 50?F, sausage at 45?F and pepperoni at 50?F in pizza oven reach in cooler with ambient air temp at 40?F.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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1/17/2013 | Routine - Food | Warning Issued |
- Critical - 60 FSYSD TO OBTAIN FOOD MGR CERT/CARD ATTACHED
- Critical - NO TOWELS AT MAIN HAND SINK - COS
- Critical - THERMOMETERS IS NOT CALIBRATED
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5/30/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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