MAR DE PLATA RESTAURANT AND BAR

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked yuca (45F - Cold Holding); blue cheese dressing (59F - Cold Holding); cooked onions (63F - Cold Holding); not prepared or portioned today. Operator stated items held out of temperature approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed ice onto items to quick chill. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2026-01-30: Diced tomatoes 45F Flan 45F Operator stated items held in cooler approximately 1 hour. Advised operator of cold holding parameters. Operator moved items to walk in to quick chill. Admin Complaint

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled clean plate to serve cooked eggs without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; raw chicken stored over plastic wrapped/portioned cooked lasagna. Operator moved raw chicken to bottom shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Salad lift top cooler right side make top; cut tomatoes (48F - Cold Holding); cooked pasta (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Salad lift top cooler right side make top; cut tomatoes (48F - Cold Holding); cooked pasta (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At right side oven; cooked mashed plantains (120F - Hot Holding). Operator stated plantains cooked prior to being held in oven for less than 2 hours. Advised Operator to reheat to 165F for 15 seconds and hold at 135F or above. At pan on shelf under heating element; cooked beef and vegetable soup (125F - Hot Holding). Operator stated soup reheated prior to being held on shelf for less than 2 hours. Advised Operator to reheat to 165F for 15 seconds and hold at 135F or above.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep table mounted can opener blade visibly soiled. Operator removed to be washed, rinsed and sanitized, 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. At walk-in cooler; cooked beans/cooked pork no date mark. Operator stated items cooked 2 days prior. Advised Operator to properly date mark items.

Basic - Accumulation of black/green mold-like substance in the interior of the large ice machine/bin in kitchen. Advised Operator to clean/sanitize interior of ice machine.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched phone while removing from pocket and holding to face/mouth and then handled clean utensils, dishes and equipment to prepare drinks for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee washed hands with no soap. At bar; employee entered establishment walked behind bar washed hands with no soap and then handled clean utensils and glasses to scoop ice and prepare drinks for customers. Operator discussed with employee who then washed hands properly with soap. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non-food grade buckets designed/labeled for chemical use only in direct contact with bread crumbs. Operator discarded bucket/bread crumbs. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line lift top cooler; bowl of pooled raw shell eggs stored over minced garlic. Operator removed bowl, discarded eggs. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw comminuted beef stored over raw whole muscle beef. Operator moved raw comminuted beef below raw whole muscle beef. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk-in freezer; portioned containers of raw chicken stored over raw whole muscle steak. Operator moved raw chicken below raw whole muscle steak. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical (chafing dish fuel) improperly stored over and with food items in dry storage. Operator removed. Corrected On-Site

Intermediate - Clam tags not marked with last date served. Advised Operator to mark tags with last date served.

Intermediate - Clams tag removed from original container prior to container being emptied. Operator replaced tag. Corrected On-Site

Basic - In-use ice scoop stored on visibly soiled surface on top of ice machine between uses. Operator removed to be washed, rinsed and sanitized. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked rice (48F - Cooling); cooked beans (47F - Cooling). Operator stated items cooling overnight, in deep, full containers with lids, did not reach 41F within 6 hours. See stop sale.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled phone and then handled clean cups and spoons while preparing/serving coffee to customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk-in freezer; portioned/plastic wrapped raw hamburger stored over raw whole muscle beef.

High Priority - Shell eggs in use or stored with cracks or broken shells. At walk-in cooler; raw shell eggs stored with cracks/broken shells. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked rice (48F - Cooling); cooked beans (47F - Cooling). Operator stated items cooling overnight, in deep, full containers with lids, did not reach 41F within 6 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked plantains (116F - Hot Holding). Operator stated plantains cooked prior to being placed in steam table, held 2 hours, moved to reheated to 165F. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance (degreaser) not labeled. Operator labeled. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; opened bag of uncooked/raw chicken stored over ready to eat/cooked beef empanadas made in house wrapped in plastic. Operator moved empanadas to other side of freezer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line lift top cooler; raw calamari stored over cooked bacon. Operator moved raw calamari to bottom shelf. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk-in cooler; cooked oxtail and cooked pork, prepared onsite, no date mark. Operator stated items were cooked 2 days prior, applied appropriate date mark. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Salad station lift top cooler; mozzarella (46F - Cold Holding). Operator stated not prepared or portioned today, being held in large shallow pan on make top portion of cooler for less than 2 hours, moved to reach in cooler. At Cook line prep table ice bath; house made hot sauce with cooked jalapeño (60F - Cold Holding). Operator stated not prepared or portioned today, being held in ice bath, not surrounding product level for less than 2 hours, added ice to surround product level. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last date served. Reviewed with Operator.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Clam tag removed from original container prior to container being emptied. Operator replaced tag. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At bar; hand wash sink used to store container of cleaning supplies. Operator removed. Corrected On-Site

Basic - Trash receptacles not provided where needed in establishment. At prep area hand wash sink; no trash receptacle. Operator moved trash receptacle to hand wash sink. Corrected On-Site