Mariscos Mr Culichi

Violations (8)

• 4-602.11Corrected on site

  Equipment & Food-Contact Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.

  Observed build up on coffee diffuser in expo area. Person in charge instructed food employee to clean and sanitize at time of inspection.

• 4-602.12Corrected on site

  Cooking & Baking Equipment - The food-contact surfaces of cooking and baking equipment are not cleaned at least every 24 hours and/or the cavities and door seals of microwave ovens are not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.

  Observed build up in the microwave on the main kitchen cook line. Person in charge instructed food employee to clean and sanitize at time of inspection.

• 4-502.13Corrected on site

  Single-service and single-use articles, use limitation

  Observed single use containers utilized as scoops in the salt and sugar bins in the rear prep kitchen area. Person in charge discarded single use container scoops and replaced with metal scoops at time of inspection.

• 4-302.14Corrected on site

  A test kit for measuring sanitizer concentration not provided

  Observed no test strips on site for Eco-Lab "sink and surface" sanitizer. Establishment provided test strips prior to the completion of the inspection by Eco Lab tech.

• 4-501.116Corrected on site

  Concentration of sanitizer solution not determined by use of test kit

  Observed no test strips for sanitizing dish machine. The manager located chlorine test strips prior to the completion of the inspection.

• 4-601.11

  Equipment not maintained free of encrusted grease/soil deposits

  Observed grease build up on hood vents above flat top grill and open flame grill.

• 5-205.11Corrected on site

  Using a Handwashing Sink - A handwashing sink is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions

  Observed the hand sink in the bar area to have a bucket in the basin. Food employee removed bucket from hand sink at time of inspection.

• 4-703.11Corrected on site

  Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.

  Observed sanitizing dish machine concentration to be 0 ppm. Person in charge contacted Eco-Lab who sent a tech and replaced a pump to correct sanitizing dish machine to a concentration of 50 to 100 ppm at time of inspection.