MARCO'S PIZZA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (47F - Cold Holding); chicken (45F - Cold Holding); meatballs (48F - Cold Holding); steak (46F - Cold Holding) in reach-in cooler beside walk-in cooler. The manager moved all products into walk-in cooler. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed Out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104 for Manager. The manager posted form during inspection. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed Out Employee Reporting Form HR 5030-103 for Manager. The manager filled out form during inspection. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler beside walk-in cooler ambient temperature 48F.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open drinks in stand up reach-in soda cooler. The manager removed open drinks from inside reach-in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed build up of food debris on can opener blade. Operator moved to ware washing station. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed buildup of food debris on can opener blade.

Basic - Old labels stuck to food containers after cleaning. Observed old food labels stuck to clean containers on dish storage rack by 3 compartment sink.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while handling food.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of food debris on walk in cooler door gaskets.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed precooked sausage 44F cold hold, sliced ham 44F cold hold less than 4 hours. Technicians onsite. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on pizza cutting board. Cellphone removed. Corrected On-Site

Basic - Old food stuck to clean vegetable slicer under the prep table. Operator placed the vegetable slicer in the three compartment sink to be rewashed. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning on the wire shelf across from the three compartment sink.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bin stored in sink Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site