MARCO ISLAND MARRIOTT EMPLOYEE DINING ROOM

Intermediate - Handwash sink not accessible for employee use at all times. There is a hand cart in front of the hand washing dink at the entrance to the kitchen. Operator moved the hand cart. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. There is fish thawing in a sink in the kitchen. Operator turned on the cold running water. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw ground beef us stored above whole muscle pork.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a heavy buildup if ice inside the under counter cooler by the soft serve machine.

Basic - In-use tongs stored on equipment door handle between uses. There are tongs on a door handle under the grill. Operator removed the tongs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler under the grill, butter (48F - Cold Holding); cheddar cheese (46F - Cold Holding). Operator moved items to the reach in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. There is a cart in front of the hand sink by the cash register. Operator moved the cart. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels available at the hand washing sink near the soft serve machine. Warning - From follow-up inspection 2024-04-04: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. There are hotdogs wrapped in non food grade paper towels in the drawer cooler by the turbo chef oven. Operator moved the hotdogs to a food grade container. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. There is 8 pounds of cooked rice and 5 pounds of cooked taco meat in the walk-in cooler date marked 9 days ago. See Stop Sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. There is 8 pounds of cooked rice and 5 pounds of cooked taco meat in the walk-in cooler date marked 9 days ago.

Basic - Food stored on floor. There are cases of french fries stored on the floor in the walk-in freezer.

High Priority - Dented/rusted cans present. See stop sale. On a shelf in the walk-in cooler not segregated from un damaged cans there is one can of sweet and sour cabbage with a dented rim.

Intermediate - Handwash sink not accessible for employee use at all times.the hand washing sink at the entrance to the kitchen is blocked by a rolling rack. Operator moved the rolling rack. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. On a shelf in the walk-in cooler not segregated from un damaged cans there is one can of sweet and sour cabbage with a dented rim. See stop sale.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. An employee enter the kitchen from another area and began handling clean utensils without washing their hands. Operator spoke with the employee. Employee washed their hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the double door reach in cooler, Beef (47F - Cold Holding). Operator moved the beef to the walk-in cooler in the banquet kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink at the entrance to the kitchen is blocked by a garbage can. Operator moved the garage can. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Coleslaw 51°F cold holding, cut tomatoes 46°F cold holding, potato salad 45°F cold holding in buffet. All items on line under four hours. Inspector supplied operator copies of time as a public health control, operator filled out procedure and time stamped items. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand washing sink at entrance to the kitchen. Operator hung hand washing sign at hand washing sink. Corrected On-Site