MARCO'S TOP BURGERS

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. black beans (65F - Cooling) cooling in deep filled covered container in walk in cooler. Per operator, item was cooling for more than 6 hours overnight in cooler. 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. black beans (65F - Cooling) cooling in deep filled covered container in walk in cooler. Per operator, item was cooling for more than 6 hours overnight in cooler. Operator discarded.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. black beans (65F - Cooling) cooling in deep filled covered container in walk in cooler. Per operator, item was cooling for more than 6 hours overnight in cooler. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener slicer blade at kitchen prep table soiled with food debris/slime. Operator cleaned and sanitized. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Back prep area handwashing sink used to dump food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink in kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner not labeled at bar. Operator labeled. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher soiled with food debris.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn interior gasket on cook line flip top reach in cooler.

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. Grab and go bean pie and meat soup missing address of location.

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean food storage containers stored above warewashing station.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked beef (110F - Cooling for 10 min at 11:35, 108F at 11:55) in walk in cooler. Pan was covered with tin foil preventing proper cooling. Operator uncovered and reorganized item to ensure proper cooling. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in cook line four drawer low boy cooler. Operator reorganized. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Cans of sterno flame fuel stored above jars of ready to eat peppers in dry storage. Operator reorganized. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling cooked beef in walk in cooler covered with tin foil preventing proper cooling. Operator uncovered. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris build up.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar handwashing sink. Operator provided. Corrected On-Site

Intermediate - Spray bottle containing toxic substance/cleaning solution not labeled at warewashing area. Operator labled. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic food storage containers store on warewashing area shelving.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use cooking utensils stored in 81F standing water on cook line. Operator placed utensil pan on grill and began heating to 135. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust pan stored at mop sink heavily soiled with food debris and standing water. Operator cleaned. Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed limes stored above pans of cooked ready to eat beef. Operator reorganized. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Working container of sugar not labled at expo line area. Working container of flour not labled at kitchen prep table. Operator labled. Corrected On-Site

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed in bulk flour. Operator removed. Corrected On-Site Repeat Violation - From follow-up inspection 2025-04-17: Observed bowl in bulk flour container. Time Extended until next routine inspection. Time Extended

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 ppm at zero Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine.Pic corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Pic has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at steam table at Rice; (80F - Hot Holding). Manager reheated rice to 169° Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has a splitter with no hose Bibb vacuum breaker

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips Found no chlorine test strips available at time of inspection to inspection strength of dishwasher

Basic - Bowl or other container with no handle used to dispense food. Found bowls being used instead of scoops in the bacon bits, to correct discard bowls and use utensils with a handle to dispense food. Manager discarded. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No employees must wash sign in men's restroom Found no hand wash signs available in the men's restroom and women's restroom .used by employees. To correct hand wash signs need to be posted at all hand washing locations. Explained to the pic the importance of washing hands and food safety.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.flip top on cook line at Sliced tomato ; (49F - Cold Holding); lettuce (49F - Cold Holding). Manager moved items and called for maintenance

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

Intermediate - No soap provided at handwash sink. Hand wash sink by the cook line had no soap. Manager filled soap Corrected On-Site

Basic - Food stored on floor. Box of food on the walk-in freezer floor. Manager picked up Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the cookline flip top cooler, raw shell eggs were stored behind the cut onions and greens. The eggs were moved to the front. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. In the dish area of the kitchen, two spray bottles containing chemicals were not labeled. The operator labeled Corrected On-Site

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. Emailed poster to operator. Corrective Action Taken