MARABU

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. Observed chlorine was 0 ppm at the dishwasher at the front counter.

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 removed watch and bracelet and failed to wash hands. Employee was coached to wash hands.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine was 0 ppm at the dishwasher at the front counter.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed eggplant (49 F - Cold Holding) at the reach in cooler at the front area, As per employee food was stored last night. Food has been out of temperature for more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed eggplant (49 F - Cold Holding) at the reach in cooler at the front area, As per employee food was stored last night. Food has been out of temperature for more than 4 hours.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet potato (97 F - Hot Holding)at the cook line. As per employee food was cooked less than 1 hour ago.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a trash can blocking the hand wash sink at the cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front Cook line.

Intermediate - No probe thermometer provided to measure temperature of food products. Observed at reach in cooler at the front line.

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

Basic - Bowl or other container with no handle used to dispense food. Observed small bowl used as scoop in the brown sugar.

Basic - Ceiling tile missing. Observed at the dry storage.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ac fan covers soiled at the walk in cooler.

Basic - Dead roaches on premises. Observed 1 dead roach on window frame next to the cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 2 employees thermos stored above preparation are. Manager removed them. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets and a watch while engaged in food preparation. Employee removed jewelry. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers not properly air-dried - wet nesting above the 3 compartment sink.

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

Basic - Old labels stuck to food containers after cleaning. Observed old label in a tuna container.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed window wall at dining area soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping clothes on preparation tables at the cook line.

Basic - Wiping cloth sanitizing solution stored on the floor. Manager removed it. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed a container with sugar not identified in the dry storage.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

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

Intermediate - Probe thermometer not used to ensure proper food temperatures. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

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

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of milk like substance behind dish machine.

Basic - Wiping cloth sanitizing solution stored on the floor.

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. Observed a chlorine concentration of 0 ppm at bar washing machine. Staff corrected issue and a new concentration of 100 ppm was recorded. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 tuna ROP bags fully thawed at reach-in cooler across from flat grill. Coached chef on correct procedure. Product was discarded.

Intermediate - Handwash sink used for purposes other than handwashing. Observed raw beef bags inside hand washing sink near office. Product was removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand washing sink. Paper was provided. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Observed top of DM soiled.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO tanks not secured at dry storage area.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 3 tuna ROP bags fully thawed at reach-in cooler across from flat grill. Coached chef on correct procedure.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting board across flat grill.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed staff cell phone stored inside slicer next to ice machine. Cell phone was removed. Corrected On-Site

Basic - Equipment in poor repair. Observed walk-in cooler gaskets and reach-in cooler gaskets across from flat grill in disrepair.

Basic - Food stored on floor. Observed plastic container of sugar cane stored on floor at wine walk-in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach-in freezer at dry storage. Repeat Violation

Basic - Light shield damaged/in disrepair. Observed light shield damaged over 3CS.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on metal and plastic containers over 3CS.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed concentration at 0 ppm. Chef got new concentration at 200 ppm. 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.

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

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 debris inside warewashing machine.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (122F - Hot Holding)at steam table. As per operator for approximately 1 hour prior, operator took chicken to reheat. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside handwashing sink at cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer at dry storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at walk in cooler.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws not individually wrapped for customer self service at bar area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in coolers throughout cook line.

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

Intermediate - No soap provided at handwash sink. Chef replaced soap. Corrected On-Site

Basic - Ceiling soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in walk in cooler ceiling soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing at room temp in three compartment sink. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled. Observed interior of hand sinks in kitchen soiled with accumulated mold like substance. Observed slicer blade soiled. Observed can opener blade soiled.

Intermediate - No soap provided at handwash sink.

Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water off at hand sink in ware washing area. Chef turned hot water valve on. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle stored in bread crumb container.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Old labels stuck to food containers after cleaning.

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

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.Sign provided. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed a tray covering the sinkby the ice machine. Corrected On-Site Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed by the triple sink.

Intermediate - No soap provided at handwash sink. Observed at the bar.

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

Basic - Ceiling tile missing. Observed in the dry storage area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the ware washing area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the cook line. Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed the ice bucket not inverted.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at the cook line.

Basic - Food stored on floor. Observed case of cooking oil on the floor in the dry storage area. Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed in the ice machine. The chef removed it.Repeat Violation Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. The cook removed it. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in the ware wash area.

Basic - Working containers of food removed from original container not identified by common name. Observed large plastic containers not labeled in the back room.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed kitchen garbage can blocking employee hand sink kitchen area. Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee book bags stored around employees hand sink. Bar area. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Prep employee wearing jewelry while working with food. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed boxes of beef on kitchen floor next to ice equipment. Corrected On-Site

Basic - Ice scoop handle in contact with ice.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On-Site Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can blocking employee hand sink in Food preparation area.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed book bags hanging on shelves where clean pots and pans are stored. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed food workers wearing jewelry while working with food.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris underneath kitchen cook line shelves.

Basic - Soiled dry wiping cloth in use.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dishwasher equipment wall. Repeat Violation

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.