MARIN KITCHEN CAFE INC

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed one employee engaged in food preparation not changing gloves after touching her face. Employee removed gloves and washed hands during inspection. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken stored inside non food grade bag inside mini chest freezer at kitchen area. Chef removed it from bag and stored properly during inspection. Also observed raw meat stored inside non food grade bag at double door reach in cooler. Chef removed it from bag and stored properly during inspection. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed 1 can stored under preparation area at kitchen. Operator discarded it during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken breast stored on top of ready to eat vegetables. Operator removed it during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Ham (49 F - Cold Holding) at double door reach in cooler. As per operator for less than 4 hours. Operator placed it in reach in freezer for rapid cooling. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cheese Tequenos (118F - Hot Holding) at hot holding unit at front counter. As per operator for less than 4 hours. Operator increased the temperature of hot holding unit during inspection. Also observed Ham Croquettes (116F - Hot Holding) at hot holding unit at front counter. As per operator for less than 4 hours. Operator increased the temperature of hot holding unit during inspection. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at preparation table at kitchen area.

Intermediate - Nonfood-grade basting brush used in food. Observed at coffee machine at front counter.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled with black mold like substance at front counter.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed all around preparation area at kitchen.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at preparation area at kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of preparation area at kitchen area.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed inside ice machine at front counter. Employee stored properly during inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tong stored on hot holding unit handle at front counter. Employee stored properly during inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled next to double door reach in cooler at kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed double door reach in cooler gaskets soiled at kitchen area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at double door reach in cooler at kitchen area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at front counter.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed outside of bathroom.

Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed hood filters soiled with grease buildups. Warning - From follow-up inspection 2025-04-15: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed hood filters soiled with grease buildups. Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles throughout kitchen area not smooth and easily cleanable. Observed ceiling tiles at front counter where food preparation is done not smooth and easily cleaned. Warning - From follow-up inspection 2025-02-11: Time Extended - From follow-up inspection 2025-02-12: Time Extended

Basic - - From initial inspection : 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 pasta salad at self service reach in cooler located at dining area no production date. As per operator, product was made two days prior. Warning - From follow-up inspection 2025-02-11: Time Extended - From follow-up inspection 2025-02-12: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind small refrigerator soiled with grease like substance located next to cook line. Observed wall next to kitchen entrance soiled with food debris. Warning - From follow-up inspection 2025-02-11: Time Extended - From follow-up inspection 2025-02-12: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Front counter reach in cooler soiled.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean pans stored on the kitchen floor.

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

Basic - Food stored on floor. Observed gallons of sauces stored on the kitchen floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed black reach in freezer with ice buildup. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed inside of the glass reach in cooler with heavy soiled. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed glass reach in cooler shelves with rust. Repeat Violation

Basic - Storage area not maintained clean and organized. Observed front counter, kitchen area storage area in no clean and disorganized.

Basic - Stored food not covered. Observed ham, cheese no covered in the front area reach in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled throughout the establishment. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bathroom. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed wooden cutting board at kitchen with deep cut marks.

Basic - Observed ice buildup in reach-in freezer at customer area.

Basic - Observed reach-in cooler shelves have accumulation of soil residues. Located at sliding door reach in cooler at kitchen and reach in cooler at front counter.

Basic - Observed reach-in cooler shelves with rust that has pitted the surface. Located at sliding door reach in cooler at kitchen.

Basic - Unclean building components, attachments or fixtures. Observed hoods soiled with accumulated grease. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with old food debris throughout kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored on cutting board at kitchen. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution at 0ppm at kitchen.

Intermediate - Equipment drain line draining into handwash sink at kitchen.

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 paper towels or mechanical hand drying device provided at handwash sink. Observed at bathroom.

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. Provided employee health reporting agreement to manager and employee signed. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 77F at front counter. Raw water for approximately 3 minutes.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on microwave handle. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable Observed at kitchen. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed food employee portioning beans at front counter, no hair restraint. Employee donned hat. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed underneath hand sink at front counter.

Basic - Floor tiles missing and/or in disrepair. Observed at kitchen. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at sliding door reach in cooler shelves soiled at kitchen.

Basic - Standing water in bottom of reach-in-cooler. Observed at front counter.

Basic - Unclean building components, attachments or fixtures. Observed hood soiled with accumulated grease.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled throughout kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Advised person in charge to place cloths inside sanitizer solution.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over fruit pulp at reach in freezer at front counter.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles at 60F cold holding at room temperature at cook line. Operator placed item inside reach in cooler. Corrective Action Taken Repeat Violation

Intermediate - Equipment drain line draining into handwash sink. Observed drain line inside hand sink at kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal tray stored on hand sink at kitchen. Operator removed item. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at microwave and oven.

Basic - Floor tiles missing and/or in disrepair. Observed at kitchen. Repeat Violation

Basic - Food stored on floor. Observed metal containers of cooked noodles stored on floor at cook line. Operator removed items. Corrected On-Site

Basic - Single-service articles improperly stored. Observed single service cups and trays stored on floor at front counter.

Basic - Unclean building components, attachments or fixtures. Observed hood soiled with accumulated grease. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (50 F - Cold Holding); cheese (49 F - Cold Holding) at reach in cooler for less than four hours as per operator. Repeat Violation - From follow-up inspection 2022-03-16: Observed sausage 58 F, ham 62 F cold holding inside reach in cooler in kitchen. As per operator less than four hours. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese pastry (127 F - Hot Holding); guava pastry (112 F - Hot Holding); croquettes (115 F - Hot Holding); omelette (98 F - Hot Holding) at display case at front counter area. Observed rice and chicken (115 F - Hot Holding); chicken (113 F - Hot Holding); plantains (123 F - Hot Holding); white rice (146 F - Hot Holding); black beans (135 F - Hot Holding); chicken soup (138 F - Hot Holding) at steam table at front counter for less than four hours as per operator. Advised employee to increase temperature at steam table and display case. Corrective Action Taken Repeat Violation - From follow-up inspection 2022-03-16: Observed rice and beans 129 F, cooked chicken 109 F, plantains 100 F at front counter. As per operator for less than four hours. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Observed at hand wash sink in kitchen. - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed single service cup inside rice container in kitchen. - From follow-up inspection 2022-03-16: Bowl or other container with no handle used to dispense food. Observed single service cup inside rice container in kitchen. Time Extended

Basic - - From initial inspection : Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash located at hand wash sink in kitchen. - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler door in disrepair located in kitchen. - From follow-up inspection 2022-03-16: Equipment in poor repair. Observed reach in cooler door in disrepair located in kitchen. Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water located in kitchen. - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed floor tile cracked inside kitchen. - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood in kitchen. Repeat Violation - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface located inside kitchen. Repeat Violation - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen. Repeat Violation - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation tables throughout kitchen. - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed container of oil and orange marinade stored in the floor at the kitchen area. Observed bottles of water stored on the floor at the front counter area. Repeat Violation - From follow-up inspection 2021-12-03: Observed bottles of water stored on the floor at the front counter area. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Located at kitchen area. Repeat Violation - From follow-up inspection 2021-12-03: Reach-in cooler shelves with rust that has pitted the surface. Located at kitchen area. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Located near hand sink at kitchen area. - From follow-up inspection 2021-12-03: Wall soiled with accumulated grease, food debris, and/or dust. Located near hand sink at kitchen area. Time Extended