MARIANNE GOURMET SHOP

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 62F in prep table at kitchen, food not prepped or portion today being held less than 4 hours. Operator time marked. ..noodles 44F , shrimp 44F in deli case cooler at front line , food not prepped or portion today , food being held less four hours . Employee closed cooler door properly. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...stuffing 125F top of toaster at kitchen, food was cooked today to serve , food being held less four hours. Operator time marked. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.... Ambient cooling tuna salad 53F in deli case cooler at front line . Took another temperature after 15 minutes, it is 51F . Operator removed food to reach in freezer to chill fast . 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...cucumber soup , cream cheese frosting was prepped 4 days ago, gazpacho prepped 3 days ago in reach in cooler at kitchen. Operator date marked . Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Operator replaced sign. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed wiping in sanitizer bucket Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observe Triple Sink (Quaternary 0ppm); Operator corrected Triple Sink (Quaternary 200ppm). Corrected On-Site

Basic - Employee personal cell phone stored in or above a food preparation area, on cutting board. Operator removed. Corrected On-Site

Basic - Stored cookies not covered in reach in freezer. Operator covered. Corrected On-Site

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. Missing package date.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee shredding washed and peeled carrot with bare hands. Discussed with operator. Operator discarded, cleaned and sanitized Corrective Action Taken

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. Soups located in grab and go freezer only labeled with product identity. Discussed with operator