CAFE MARQUESA

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled in kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing cup in HWS in kitchen.

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

Basic - In-use tongs stored on equipment door handle between uses. Observed tong stored on oven door handle in kitchen. Employee removed tong. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 90°F on reach in cooler in kitchen. Employee removed water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in front of cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. During the inspection operator cleaned it. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ice buildup in reach-in freezer, located at cooking line.

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Reach-in cooler interior has accumulation of soil residues, located at cooking line.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Discussed with operator and provided printed sign. Corrective Action Taken

Basic - Food stored on floor. observed one instance of chicken and one plastic container with raw fish being stored underneath a shelf in the walk-in cooler.

Basic - In-use tongs stored on equipment door handle between uses.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw eggs over greets, stored inside reach in cooler, located at cooking line. Employee removed items and placed them correctly. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. During the inspection operator cleaned it. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 10/1/2023. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item on shelf in wait station: butter (65F - Cold Holding). Manager stated item was prepped on plates thirty minutes prior to temperature being taken. Manager stated item would be held on time going forward. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in double boiler on top of cook line stove: grits (111F - Hot Holding). Manager stated item was reheated thirty minutes prior to temperature being taken. Manager had employee Place grits on stove top to reheat. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet on cook line. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line oven.

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled water container in wait station hand washing sink.

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

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of coffee on shelf next to butter in wait station. Mana removed drink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored above three compartment sink.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Manager placed tongs on top of oven. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon on cook line stored in standing water, 98F. Manager placed container in double boiler on top of stove. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Containers stored above three compartment sink.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed House made mojo sauce dated 5-27-2023 House made caper lemon sauce dated 6-3-2023. See stop sale. Manager will have Chef Mae fresh, manager discarded.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at entrance of cook line. Manager provided paper towels at hand sink. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine for kitchen soiled in the interior of unit. Repeat Violation

Basic - Drain cover(s) missing. Observed drain cover missing near ware washing area.

Basic - Food stored on floor. Observed multiple foods in walk-in cooler stored on floor, large container of veal, limes tangerines, pineapples. Manager stored all food's properly. 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. Provided form during inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty hand wash sink with coffee residue, in kitchen area. Also observed stored bottles inside bar hand wash sink.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar area. Employee restocked during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at the bar area. Employee restocked during inspection. 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 rice not date marked inside walk-in cooler. As per employee over24 hours. Employee date marked during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Observed one of the reach in cooler in kitchen area, not working. As per chef they have an open work order for unit.

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

Basic - In-use ice scoop stored on soiled surface between uses. Observed scoop stored on top of the ice machine.

Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen area. Employee removed during inspection. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed in kitchen area.

Basic - Stored food not covered. Observed potatoes gratin not covered in reach in cooler in kitchen area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.