MARASH TURKISH CUISINE

Violations (8)

• 08A-04-5CriticalCorrected on site

  Raw animal food stored over or with unwashed produce.

  High Priority - Raw animal food stored over or with unwashed produce. Observed at cook line, raw shell eggs stored above Tomato sauce. Operator relocated to bottom shelf. **Corrected On-Site**

  High Priority

• 51-13-4

  No Heimlich maneuver/choking sign posted. Provided via email.

  Basic - No Heimlich maneuver/choking sign posted. Provided via email.

  Basic

• 31B-04-4

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

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

  Basic

• 42-01-4

  Wet mop not stored in a manner to allow the mop to dry.

  Basic - Wet mop not stored in a manner to allow the mop to dry. Observed stored directly on the floor.

  Basic

• 11-07-5

  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. Provided Big 6 poster via email.

  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. Provided Big 6 poster via email.

  Intermediate

• 11-27-4

  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. Provided via email.

  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. Provided via email.

  Intermediate

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Lamb tenderloin, Chicken soup, House prepared tomato sauce (reviewed recipe), Marinated chicken, all prepared 25-36 hours prior, no date marks.

  Intermediate

• 05-08-4

  No probe thermometer provided to measure temperature of food products.

  Intermediate - No probe thermometer provided to measure temperature of food products. Observed probe thermometer, 50-550F. Insufficient gradient to determine exact temperature.

  Intermediate