MARCOS ISLAND CUBAN CAFE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat broccoli in reach in cooler. Operator moved foods to proper storage. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In public restroom

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand sink in kitchen

Intermediate - Spray bottle containing toxic substance not labeled. On back prep table across from three compartment sink. Operator labeled. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tile above three compartment sink and next to walk in cooler

Basic - Cove molding at floor/wall juncture broken/missing. At front hand sink

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle. Operator removed. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open personal beverage in reach in cooler. Operator removed Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Inside reach in cooler at cooks line.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored with food on front food storage shelf. Operator removed. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. There are containers of beef and pork marinating in the walk-in cool with no date marking. Repeat Violation Warning - From follow-up inspection 2024-05-02: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cook yucca in the walk in cooler.

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. Emailed to operator. Corrective Action Taken Repeat Violation

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. Emailed to operator and had them to start filling out the form. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.observed cooked beef, cooked yucca and rice in the walk in cooler not date mark. Operator stated the items was prepared 08/09/2023. Had operator to date the items in the walk in cooler. Corrective Action Taken Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles on the reach in cooler in front of the office.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on the reach in cooler gaskets on multiple reach in units through the establishment.

High Priority - Cooked brown rice Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours per operator reheated less than 1 hour at cooked congri rice 1 hour (100F - Reheating). Operator placed in stove to reheat. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food cut melon in reach in cooler in prep line. Operator removed bag and wrap with plastic food grade wrap. Corrected On-Site

High Priority - Raw chicken animal foods not properly separated from each other raw beef in holding unit based upon minimum required cooking temperature. Operator removed and rearranged chicken under beef in reach in cooler in prep line. Corrected On-Site

Intermediate - Cooked meat in reach in cooler in prep area. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked per operator. Operator label container.Repeat Violation Corrected On-Site Repeat Violation

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.

Basic - Stack tin containers not properly air-dried - wet nesting. Operator removed and placed sideways to dry. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed precooked pork 46F cold hold and raw chicken 46F cold hold less than 4 hours. Operator time/temperature control for safety foods to working walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, grease. Sandwich press and microwave oven.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked foods not date marked in walk in cooler.

Basic - In-use spatula stored in cracks between pieces of equipment.

Basic - Working containers of food removed from original container not identified by common name. Sugar/salt container. Operator labeled container. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cut ham made the day before per the operator not date marked.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a pitcher in the hand wash sink on the front counter area. Operator removed the pitcher. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kits for the restaurant.

Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer for the location.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed the paper towels are not able to be dispensed. Operator fixed the paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed a unlabeled chemical bottle by the prep area.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed the ceiling tiles in the back prep area are not smooth and cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell on the back prep table.

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

Basic - Floor tiles missing and/or in disrepair. Observed a cracked floor tile in the main kitchen area.

Basic - Food stored on floor. Observed a bag of onions on the floor in the walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in the white up right freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen raw beef in the three compartment sink in the back prep area. This is a repeat violation from 11/03/21. Discussed with operator thawing in the walk in cooler or under running cold water. Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed a employee wash hands in the three compartment sink. Educated on the importance of washing hands in the hand wash sink.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a shopping bag in the hand wash sink in the back dry storage area. Operator removed the bag. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand wash sink in the back dry storage area. Operator operator provided paper towels. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef made the day before per the operator not date marked.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 80°F after being ran for five minutes at the hand wash sink in the back dry storage area.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed Flan prepared on site and does not have the correct labels. Operator moved the Flan to the behind the counter. This is a repeat violation from 02/02/21. Discussed with operator about ensuring the labels are in place. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the front reach in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen beef thawing at room temperature in the three compartment sink. Operator turned on the cold water. Corrected On-Site