MARES THE REAL PERUVIAN FOOD

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked mixed seafood dated 11/21. Operator discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicha morada (47F - Cold Holding), operator added to time as public health control Corrective Action Taken

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. Operator printed and completed during inspection Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Completed during inspection Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with clear purpleish liquid without label. Operator placed label. Corrected On-Site Repeat Violation

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

Basic - Carbon dioxide/helium tanks not adequately secured. Outside by the dumpsters Repeat Violation

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

Basic - Current Hotel and Restaurant license not displayed. 4/1/2023

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on cutting board where food was being prepared. Operator asked employee to remove phone and get a new cutting board Corrected On-Site

Basic - Equipment in poor repair. Reach in freezer from cookline

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood is soiled with grease

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of reach in cooler doors. Operator removed it Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Msg and salt containers without label. Operator labeled Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed fruit cocktail 1 each #10 can Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. 4/1/2023, operator renewed during inspection Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee drain water from food container in front hand wash sink

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment needs quaternary and chlorine test kits Repeat Violation

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 - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For the choclo corn in room temperature

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with blue liquid without label Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed deli container inside salt bin Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Back outside area

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dusty ceiling tiles/vents throughout the kitchen Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Dish machine area Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. In cook line Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By dish machine Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork over raw potatoes in walk in cooler

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed black smoke residue on the ceiling tiles Observed vent dusty Repeat Violation

Basic - Dishmachine has no data plate/operating specifications.

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Floor area(s) covered with standing water. Throughout the kitchen

Basic - Floor tiles missing and/or in disrepair. In front of 3 compartment sink

Basic - Food not stored at least 6 inches off of the floor. Observed cases of food in the walk in freezer directly on the floor. Observed oil directly in the floor, in front of walk in cooler

Basic - Light not functioning. 2 lights out on the hood

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine racks are soiled

Basic - Old labels stuck to food containers after cleaning.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish machine area

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Employee soiled face mask and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw pork over cooked corn in walk in cooler - operator removed pork Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - work out supplement stored with establishment food - operator removed supplement Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Equipment in poor repair. - torn reach in cooler gasket

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

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. - white powdery substance in clear container - operator labeled container Corrected On-Site Repeat Violation

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Repeat Violation

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -pickle turnips 10-28-21

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -pickled turnips

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken sauce 120°f cook reheated sauce to 165°f Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing. - used as a dumpsink

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

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

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

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone over prep table Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fans - reach in freezer gasket

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - next to ice machine

Basic - Working containers of food removed from original container not identified by common name. - white powdery substance in clear container Corrected On-Site