MARCO BEACH OCEAN RESORT- BANQUET KITCHEN

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. An employee handled cilantro with their bare hands. Employee washed the cilantro and put on gloves. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. There is an employee with no hair restraint preparing food. Employee put on a hat. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. An employee touched avocado with their bare hand while plating. Educated the who discarded the slice of avocado. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. An employee entered the kitchen, opened the ice machine and scooped ice with a metal drink cup.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator refilled the sanitizer, 200ppm. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the edge of the ice chute in the ice machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the double door upright reach in cooler raw ground beef is stored over cooked beef. Operated moved items to proper storage order. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the left hand top drawer cooler tuna salad (46F - Cold Holding). Operator iced the tuna salad. Corrective Action Taken

Basic - Equipment in poor repair. Two of the drawers in the cooler in front of the steamer do not close properly.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 131F). Operator can wash in the dishwasher but will sanitize in the triple sink until the dishwasher is repaired. Corrective Action Taken

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In a pan on the cook line there is reduced oxygen packaged fish that is fully thawed.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In a pan on the cook line there is reduced oxygen packaged fish that is fully thawed.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance on the ice chute in the ice machine. This is a repeat violation from 12/21/2022. Repeat Violation

Basic - Cloth used as a food-contact surface. There are wet cloths on top of lettuce in bins in the walk-in freezer. Operator replaced with food safe cloths. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the top of the make table cooler in front of the convection oven tomato sauce (63F - Cold Holding).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top of the make table cooler in front of the convection oven tomato sauce (63F - Cold Holding). See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance on the ice chute in the ice machine.

High Priority - Raw animal food dripping into container of ready-to-eat food.. See stop sale. In the drawer cooler on the front line raw hamburger is stored on top of hotdogs. Liquid from the raw hamburger is pooled on the open package of hotdogs.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the drawer cooler on the front line raw hamburger is stored on top of hotdogs. Liquid from the raw hamburger is pooled on the open package of hotdogs. Operator discarded the hot dogs.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the drawer cooler on the front line raw hamburger is stored on top of hotdogs. Liquid from the raw hamburger is pooled on the open package of hotdogs.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a mold like substance around the rim of the reach in chest freezer by the office.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a mold like substance on the ice chute in the ice machine. Observed dried food debris on the slicer blade/guard.

Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand washing sink next to the dishwasher used as a dump sink .

Basic - Bowl or other container with no handle used to dispense food. Observed a cook use a to go ramekin to scoop nacho cheese sauce then placed the to go ramekin into the container of cheese sauce. Operator educated cook, theto go ramekin was discarded. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer next to offices. This is a repeat violation from 3/10/2021. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a buildup of grease on hood filters. This is a repeat violation from 3/10/2021. Repeat Violation