Marinos Italian Restaurant Degrades its Sanitary Rating

Basic - Attached equipment soiled with accumulated dust, grease, or food debris.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.some peeling paint in kitchen

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.hood

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.reach in freezer has tape on door and rust like substance of exterior

Basic - Nonfood-contact equipment in poor repair.lid on reachin freezer coming off at all interior

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.chicken/ dated **Corrected On-Site**

Basic - - From inspection on 2016-06-10: Basic - Wood food-contact surface not properly sealed. Back room wood shelves. - From follow-up inspection on 2016-08-11: **Time Extended**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Around can open support on table and around steam table.

Basic - Build-up of grease on nonfood-contact surface. Metal Shelf next to oven.

Basic - Build-up of mold-like substance on nonfood-contact surface. Gaskets on large chest freezer.

Basic - Food stored in holding unit not covered. Water pitcher at wait station in hallway.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Ice cream chest freezer.

Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Sandwich fliptop cooler in office.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Wait station 200 ppm chlorine, remade, **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 200 ppm, wait station, remade, 100 ppm. **Corrected On-Site**

Basic - Wood food-contact surface not properly sealed. Back room wood shelves.

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. 0 ppm, remade 50 ppm **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fliptop sandwich cooler 44° cheese, 47° turkey roast, pasta 46°, cut tomatoes 45°, 42° chicken salad. Stop sale

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken salad 5/31/16 dated, discarded. Fliptop sandwich cooler 44° cheese, 47° turkey roast, pasta 46°, cut tomatoes 45°, 42° chicken salad, stop sale **Corrected On-Site**

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door next to employee bathroom.

Basic - Ice scoop handle in contact with ice. Wait station.

High Priority - Displayed food not properly protected from contamination. Water pitchers not covered on table next to ladies room.

High Priority - Raw animal food stored over ready-to-eat food. 1) Raw scallops over bag of Alfredo sauce. 2) Raw veal over vegetables in Vulcan cooler, inverted, **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta covered in Vulcan cooler, cover removed, **Corrected On-Site**

Basic - Clean cups/glasses not properly air dried - wet nesting. Separated glasses, **Corrected On-Site**

Basic - Clean pots and pans not stored inverted or in a protected manner, across from slicer.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.

Basic - Grease accumulated under cooking equipment. Behind large oven and fryer area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm, corrective action taken 100 ppm. Added more water. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 44° schredded chicken, 44° American cheese in bottom of flip top in office area. Moved to flip top at 40°, corrective action taken. Bottom of cooler at 41°.

Basic - Build-up of grease on nonfood-contact surface. Sides of fryer and floor.

Basic - Dusty window screens at Dishmachine area.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan, shelf under fan.

Basic - Ceiling over hot hold area soiled with accumulated food debris. **Repeat Violation**

Basic - Cleaned and sanitized equipment or utensils not properly stored. Knive and spatula sitting on Formica counter above prep area.

Basic - Drain cover(s) missing, next to dish machine. **Repeat Violation**

Basic - Duct tape used to repair nonfood-contact surface. Holding insulation to cover, freezer.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, with no lid.

Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**

Basic - Hood filter missing from automatic fire suppression/exhaust system. **Repeat Violation**

Basic - Ice scoop handle in contact with ice. front counter. **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site** **Repeat Violation**

Basic - Interior of refrigerator in disrepair/has exposed insulation. Single door freezer, back room.

Basic - No handwashing sign provided at a hand sink used by food employees.front counter. Front counter.

Basic - Outer openings of establishment cannot be properly sealed when not in operation both back doors.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Volcan 2 door, kitchen and walkin cooler. **Repeat Violation**

Basic - Single-service articles not stored inverted or protected from contamination. Plastic forks, spoons, front counter. **Corrected On-Site**

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering, sitting on kitchen shelf, moved to soiled storage. **Corrected On-Site**

Basic - Soiled reach-in cooler gaskets. Volcan 2 door.

Basic - Wall soiled with accumulated black debris in dishwashing area, around fan. **Repeat Violation**

Basic - Wall soiled with accumulated food debris, around window area. **Repeat Violation**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham, pasta in reaching, 2 door, kitchen.

Intermediate - Cutting board(s) stained/soiled, with remote control sitting on it. Cleaned and sanitized. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Next to 3 compartment sink, utensil inside.

Intermediate - Interior of 2 door soiled with accumulation of food residue. Frozen pasta and flour all over.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 1. Single door cooler and gaskets. 2. Chest freezer gasket area, black debri,

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter.

Intermediate - Reach-in cooler shelves soiled with food debris. Single door cooler, kitchen.

Basic - Accumulation of food debris/soil residue on paper towel dispenser.

Basic - Accumulation of food debris/soil residue on soap dispenser.

Basic - Bathroom door left open other than during cleaning or maintenance. In employee bathroom

Basic - Bathroom door not self-closing. In employee bathroom

Basic - Bathroom facility not clean. Employee bathroom

Basic - Buildup of food debris/soil residue on equipment door handles. Pizza ovens in kitchen And 2 doors reach in cooler in kitchen next to microwaves

Basic - Ceiling soiled with accumulated grease. Above 3 compartment sink

Basic - Cutting board has cut marks and is no longer cleanable. Butcher cutting board in kitchen not properly sealed

Basic - Drain cover(s) missing. In disrepair in kitchen next to dish machine

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Hand wash sink in kitchen support by Metal pipe

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food debris/dust/soil residue on dry storage shelves. Under microwaves ,next to flat griddle in kitchen

Basic - Interior of microwave soiled with encrusted food debris. SHARP microwave in kitchen

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact equipment in poor repair. Missing hood filter

Basic - Stored food not covered in chest freezer. Mozzarella sticks in kitchen

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease. Next to 3 compartment sink and behind fryers in kitcheb

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw veal over ham and sliced cheese in 2 doors TRUE reach in cooler in kitchen

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.

Basic - Food stored in holding unit not covered.

Basic - Employee with no hair restraint while engaging in food preparation.

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

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink used for purposes other than handwashing.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Critical - Observed raw animal food stored over cooked food.

Critical - Observed food stored on floor.

Critical - Observed uncovered food in holding unit/dry storage area.

Observed employee with no hair restraint.

Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed buildup of slime on soda dispensing nozzles.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Observed encrusted material on can opener.

Critical - Observed buildup of soiled material on mixer head.

Critical - Observed buildup of soiled material on racks in the reach-in cooler, tall True unit by dishmachine.

Observed build-up of mold-like substance on surface of nonfood-contact surface, doors on reach in cooler.

Observed residue build-up on nonfood-contact surface, handles on reach in coolers.

Observed build-up of food debris, dust or dirt on nonfood-contact surface, shelving by oven.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.

Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.

Critical - Observed encrusted material on can opener.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. fyrer

Observed build-up of food debris, dust or dirt on nonfood-contact surface. walkin COOLER wall by entry door

Observed ceiling in disrepair. peeling pAINT

Observed ceiling soiled with accumulated food debris.

Observed personal care item stored with clean plates.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cold cuts once opened or sliced need to be date marked.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces in walk in cooler

Critical - Working containers of food removed from original container not identified by common name. 5 gallon bucket of sauce

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed raw animal food stored over ready-to-eat food. raw meat over vegetables in walk in cooler .

Critical - Observed uncovered food in holding unit/dry storage area. flour mixture by microwave

Observed cutting board grooved/pitted and no longer cleanable. kitchen on prep table .

Observed exhaust system operated with filters removed. For reporting purposes only. missing 1 filter.

Wet wiping cloth not stored in sanitizing solution between uses. ice chest area

Critical - Observed soil residue in storage containers. margarine container

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Handles on reach in coolers.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelves Vulcan reach in cooler

Observed build-up of food debris, dust or dirt on nonfood-contact surface. uner prep table

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.

Critical - Observed handwash sink used for purposes other than handwashing. strainer in sink

Observed wall soiled with accumulated food debris above expo window .Repeat Violation.

Observed wall soiled with accumulated food debris. behind fryer

Observed attached equipment soiled with accumulated food debris. stove top

Critical - Observed toxic item stored by food. windex above flour mixture . Corrected On Site.

No Violations Were Observed

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours pasta in RIC.

Critical - Observed food stored on floor flour in dry storage.

Critical - Observed food stored on floor eggs and cornish hens in WIC.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. 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 gaskets/seals on cold holding unit in poor repair RIC valcan.

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusty.

Observed build-up of food debris, dust or dirt on nonfood-contact surface reachin coolers and shelving.

Critical - Handwash sink not accessible for employee use at all times dish area.

Critical - Handwashing cleanser lacking at handwashing lavatory employees restroom.

Critical - Observed roach activity as evidenced by live roaches found 3 live and 6 dead. This violation must be corrected by : 07/16/10.

Observed wall soiled with accumulated food debris by service window.

Observed ceiling soiled with accumulated food debris in kitchen.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.

Critical - Observed soiled reach-in cooler gaskets.

Observed wall soiled with accumulated food debris. in kitchen

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in ric

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Working containers of food removed from original container not identified by common name. bread crumbs in kitchen

Critical - Observed bathroom doors left open other than during cleaning or maintenance.

Observed build-up of grease on nonfood-contact surface. on wall next to stoves

Critical - Observed buildup of soiled material on mixer head.

Observed ceiling soiled with accumulated food debris. in kitchen

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.knife in kitchen next to 3 compartment sink

Observed employee with no hair restraint.

Critical - Observed encrusted material on can opener.

Observed ice scoop with handle in contact with ice.

Critical - Observed interior of microwave soiled.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed uncovered food in holding unit/dry storage area.sauces Corrected On Site.

Observed wall soiled with accumulated food debris. in kitchen next to ric

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta, meats in ric

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces in wic