MARCOS TOP BURGERS

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine sanitizer at zero ppm. Cook add chlorine to three compartments sink to 100 ppm chlorine sanitizer 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. Cook changed bucket of chlorine and primed to 100 ppm chlorine sanitizer Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (53F - Cold Holding) at cook line double panned, cook removed pans and placed in walk in cooler to cool. Explained how double panning reduces the amount an item will stay cold. Corrective Action Taken

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hot water at handwashing sink on cook line very low pressure

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperature at handwashing sink by cook line at 80°F

Basic - Food stored on floor. Boxes of various foods on the floor in walk in freezer

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw steak in same tray as cooked sausage. Cook discarded sausage Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over beef in walk in cooler. Cook moved eggs to bottom shelf Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Large measuring pitcher in handwashing sink at cook line blocking use of sink. Cook removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front counter. Employee filled paper towels Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Employee labeled bottles Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl being used instead of rice scoop. Cook discarded bowl. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean Spatulas were between the table and wall by dishwasher. Employee removed all spatulas and put in dishwasher Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of employee drink on cutting board at cook line blocking. Cook discarded cup Corrected On-Site

Basic - Insect control device installed over food preparation area. Bug zapper on shelf in back room over food. Employee removed bug zapper Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers in walk in cooler over cut tomatoes and cheese. Manager moved burgers to lower shelf in walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A pan of burgers on the cook line counter at burgers (69F - Cold Holding). Manager moved items to freezer to cool back below 41. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products. At time of inspection

Intermediate - Water pressure lacking at fixtures that require the use of water. Water pressure at handwashing sink at cook line, water very weak.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of beverage on the preparation table in kitchen. Employee discarded beverage. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at handwashing sink on cook line.

Intermediate - Spray bottle containing toxic substance not labeled.spray bottles with chemicals not labeled. Manager labeled Corrected On-Site