Marco's Authentic Mexican Restaurant, Inc.

Observed no test strips in the facility. PIC stated that they were out of them. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC will purchase new test strips to be able to test sanitizer solution.

Observed meat being thawed in the veggie sink. CA: Completely submerged under running water: At a water temperature of 70°F (21°C) or below. PIC will have the veggie sink relabeled as the meat sink because it is larger and they use more meat then they do veggies.

Observed flour and salt being stored in reused garlic containers. CA: Single-service and single-use articles may not be reused. COS PIC placed flour and salt in another food grade container.

Observed cooked pork skins in container uncovered sitting on prep table between RIF and RIC in kitchen area. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered cooked pork skins in container on prep table between RIC and RIF.

Observed meat (beef and pork) sitting in meat prep sink to thaw out. CA: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. PIC started to run water on meat (beef and pork) in meat prep sink until it is used.

Observed wiping cloths not stored properly throughout the kitchen area. CA:Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. PIC stored wiping cloths properly throughout the facility.

Observed tomatoes and chili peppers stored in an unapproved white RIF (household). CA: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. PIC will remove tomatoes and chili peppers from unapproved white RIF and place in commercial grade RIF by today.

Observed several cutting boards that did not look clean to sight and had deep cuts in them. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC will have cutting boards replaced with new ones.

Observed chemical sanitizer not reading at the three compartment sink. I could see bubbles in the tub but nothing moving into the sanitizer sink. CA:A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified. PIC will have sanitizer solution equipment fixed to working order.

Observed no consumer advisory on the menus or table tents or signage stating it. CA: Except as specified in subsections (5)(a)3, and (5)(a)(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. PIC will have table tents and signage posted for the consumer advisory.

Observed food items out of the original containers in the RIC and RIF with out date marking. PIC stated that they were out of labels. CA: Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; (iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or (iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request. PIC will have items in the RIF and RIC properly date marked.

Observed several food items in the RICs and RIF without common food name labels. CA: Label information shall include: The common name of the food, or if there is no common name, an adequately descriptive identity statement. PIC will have food items labeled with common food name.

Observed a leak at the handwash sink faucet with a steady flow. CA: The common name of the food, or if there is no common name, an adequately descriptive identity statement. PIC will have faucet repaired to work properly.

Observed no test strips in the facility. PIC stated that they were out of them. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC will purchase new test strips to be able to test sanitizer solution.

Observed microwave not clean to sight near the prep top cooler. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC will have microwave cleaned.

Observed no disposable hand towels at employee handwashing sinks near front and back area of facility. COS PC put disposable hand towels at employee handwashing sinks near front and back area of facility.

Observed no handwashing cleanser at employee handwashing sink in back area of facility. COS PIC put handwashing cleanser at employee handwashing sink in back area of facility.

Observed black build in soda nozzles in front food service area. PIC will take off nozzles today. PIC will clean and sanitize soda nozzles in front food service area daily.

Observed no consumer advisory provided on menu for raw/undercooked foods. PIC stated that raw/undercooked foods are cooked to the customers satisfaction. PIC will have consumer advisory put on menus for raw/undercooked foods by today.

Observed food items out of original containers in RIF and RICs without proper date marking. COS PIC properly date marked all food items out of original containers in RIF and RICs.

Observed food out of original containers in RICs and RIF without labels. COS PIC is properly labeling food out of original containers in RICs and RIFs.

Observed sugar, flour, and rice out of original container under prep table in middle of kitchen not labeled. COS PIC labeled sugar, flour, and rice out of original container under prep table in middle of kitchen.

Observed hot water not working properly at hand washing sink in restroom. PIC called maintenance person to repair hot water at hand washing sink in restroom.

Observed all light bulbs under vent hood without protective shielding. PIC will have until 07/25/2023 to have protective shielding put over light bulbs under vent hood.

Observed reuse of single-service items to store food items in RICs and RIF. PIC will discard single-service items to store food items in RICs and purchase food grade containers by today.

Observed no lids on outside dumpsters. PIC will have until 07/21/2023 to call City of Moultrie to have lids put on outside dumpsters.