MARIO'S RAPID FOOD LLC

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw hamburgers and raw beef beef over precooked chicken tenders, French fried. Manager relocated the products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (61 F - Cold Holding) at preparation table. As per manager for less than one hour. Manager discarded the product. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed French fried (101 F - Hot Holding) at the grill. As per manager for less than 30 minutes. Operator moved the container to the hot part to be reheating to 165°F. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizer solution at + 200 ppm. Operator added water to get 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed spatulas between grill and French fried container. Operator removed the spatulas to the three compartment sink Corrected On-Site

Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Observed the MFDV door constantly open. Manager closed the door. Corrected On-Site Repeat Violation

Basic - No container installed for catching grease from hood drip tray. Repeat Violation

Basic - Two Cutting boards has cut marks and is no longer cleanable. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on preparation table. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic containers stored inside. Operator removed items. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging food preparation with personal bracelet. Operator removed bracelet. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler cooler and reach in freezer gasket in disrepair.

Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Observed door open and windows service opening not kept closed during food service. No customers at the time of the inspection.

Basic - No container installed for catching grease from hood drip tray.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled.