MARIN KITCHEN CAFE INC

Violations (21)

• 14-31-5CriticalCorrected on site

  Nonfood-grade bags used in direct contact with food.

  High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken stored inside non food grade bag inside mini chest freezer at kitchen area. Chef removed it from bag and stored properly during inspection. Also observed raw meat stored inside non food grade bag at double door reach in cooler. Chef removed it from bag and stored properly during inspection. **Corrected On-Site**

  High Priority

• 41-05-4CriticalCorrected on site

  Pesticide/insecticide labeled for household use only present in establishment.

  High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed 1 can stored under preparation area at kitchen. Operator discarded it during inspection. **Corrected On-Site**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken breast stored on top of ready to eat vegetables. Operator removed it during inspection. **Corrected On-Site**

  High Priority

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Ham (49 F - Cold Holding) at double door reach in cooler. As per operator for less than 4 hours. Operator placed it in reach in freezer for rapid cooling. **Corrective Action Taken** **Repeat Violation**

  High Priority

• 03B-01-6CriticalRepeat

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cheese Tequenos (118F - Hot Holding) at hot holding unit at front counter. As per operator for less than 4 hours. Operator increased the temperature of hot holding unit during inspection. Also observed Ham Croquettes (116F - Hot Holding) at hot holding unit at front counter. As per operator for less than 4 hours. Operator increased the temperature of hot holding unit during inspection. **Corrective Action Taken** **Repeat Violation**

  High Priority

• 12A-10-4CriticalCorrected on site

  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 - 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. Observed one employee engaged in food preparation not changing gloves after touching her face. Employee removed gloves and washed hands during inspection. **Corrected On-Site**

  High Priority

• 36-68-5Repeat

  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

  Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Repeat Violation**

  Basic

• 10-08-5Corrected on site

  Ice scoop handle in contact with ice.

  Basic - Ice scoop handle in contact with ice. Observed inside ice machine at front counter. Employee stored properly during inspection. **Corrected On-Site**

  Basic

• 10-20-4Corrected on site

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

  Basic - In-use tongs stored on equipment door handle between uses. Observed tong stored on hot holding unit handle at front counter. Employee stored properly during inspection. **Corrected On-Site**

  Basic

• 22-08-4

  Interior of oven/microwave has accumulation of black substance/grease/food debris.

  Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled next to double door reach in cooler at kitchen area.

  Basic

• 23-03-4

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

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed double door reach in cooler gaskets soiled at kitchen area.

  Basic

• 14-33-4

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

  Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at double door reach in cooler at kitchen area.

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at front counter.

  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 outside of bathroom.

  Basic

• 14-14-4

  Nonfood-grade basting brush used in food.

  Intermediate - Nonfood-grade basting brush used in food. Observed at coffee machine at front counter.

  Intermediate

• 22-02-4

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

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at preparation table at kitchen area.

  Intermediate

• 22-20-5

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

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled with black mold like substance at front counter.

  Basic

• 36-37-5

  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

  Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed all around preparation area at kitchen.

  Basic

• 36-32-5

  Ceiling/ceiling tile shows damage or is in disrepair.

  Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at preparation area at kitchen.

  Basic

• 50-09-4

  Current Hotel and Restaurant license not displayed.

  Basic - Current Hotel and Restaurant license not displayed.

  Basic

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of preparation area at kitchen area.

  Basic