MARQUISE CAFE

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 0ppm. Manager changed gallon. Chlorine 50 pm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (45F - Cold Holding); sausage (45F - Cold Holding). Manager placed items in freezer Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen area. Toaster oven soiled with food debris

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk opened more than 24 hours. Employee date milk. Corrected On-Site

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

Basic - Carbon dioxide tanks not adequately secured. In dry storage room

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage on prep table

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters at wait station not covered

Basic - Uncleanable knife block in use to store knives. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over ready-to-eat bread in reach in freezer in rear storage area not all commercially packaged. Operator arranged correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: butter (70F - Cold Holding) Operator states butter was brought out of refrigeration at 11:00 am. Inspector discussed Time as a Public Health Control and emailed operator paperwork.

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 - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon not identified on the menu. Employee marked menus. Corrected On-Site

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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine by rear door has mold like substance.

Basic - Uncleanable knife block in use to store knives.

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

Basic - Employee eating in a food preparation or other restricted area.

Basic - Food stored on floor. Bag onions on floor. Operator removed 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. Milk from last night no date marking. Operator date marked Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Operator removed Corrected On-Site

Basic - Vending machine exterior soiled. Soda machine soiled