MARISCOS LA MARINA

Violations (23)

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(d) Provide food handler certificates for all employees on site. Must obtain food handler certification within 1 month of employment.

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(A) Maintain hand wash station accessible at all times.

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) Do not store dirty dishes in hand wash sink

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.12 Provide individual, disposable paper towels at every hand wash station

• 15

  Food separated and protected

  3-302.11(A)(1)(b) Do not store raw proteins (beef, chicken) next to cooked food in WIC

• 15

  Food separated and protected

  3-302.11(A)(4) Provide covered containers for all food in WIC

• 15

  Food separated and protected

  3-302.11(A)(1)(a) Do not store carrots directly on top of box of raw chicken raw chicken. Observed raw beef and chicken stored next to RTE sauces and over produce

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) Observed bacon wrapped peeper sitting directly on dirty RIC shelf. Clean inside moldy ice machine and inside dirty microwave. Observed raspberries sitting directly on top of cardboard box in RIC. Observed whipping cream can with no cover touching dirty RIC wall

• 21

  Proper Hot Holding Temperatures

  3-501.16(A)(1) Keep all TCS cold hold food @ 135 F or higher at all times. Observed cooked beef at 67 F, cooked chicken at 66 F, and cooked chorizo at 73.6 F under flat top grill

• 23

  Proper Date Marking and Disposition

  3-501.17(A) Provide date marking for food held longer than 24 hrs and with a use by date no longer than 7 days

• 28

  Toxic substances properly identified, stored, used

  7-102.11 Label all non-original toxic chemical bottles with common name of chemical used.

• 35

  Approved thawing methods used

  3-501.13 Thaw frozen food under running water while being completely submerged in water. Water velocity must be high enough to overflow loose particles

• 39

  Contamination prevented during food preparation, storage and display

  3-305.11(A) Store all food 6 inches off the floor. Observed a lot of food on floor inside WIC

• 43

  In-use utensils; properly stored

  3-304.12 In dry-ingredient bins, in dry storage area, provide scoops with handles and maintain any scoop handles above food in an upright position and protected. Do not use bowls, containers or any similar as a scoop for dry-ingredient bins.

• 44

  Utensils, equipment and linens; properly stored, dried, handled

  4-903.11(A), (B) and (D) Store drinking glasses at bar on a clean, dry surfaces. Observed drinking glasses stored on soiled mats in bar area

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-101.19 Repair torn gaskets on WIC door

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-501.11(A) Provide missing cover panel for exterior of ice machine panel

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-501.12 Replace heavily scratched, worn out cutting boards. Resurface boards, if applicable.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 Provide Quat and chlorine test strips for sanitizers

• 49

  Non-food-contact surfaces clean

  4-601.11(C) Clean dirty vent hood grease filters, deep clean kitchen (hand sinks, RIC/RIFs doors and door handles, moldy storage shelves, food containers, etc.) Clean exterior of equipment. Remove plastic coverings from exterior of equipment. Remove dirty rags from floor next to drink RIC in server area.

• 51

  Plumbing installed; proper backflow devices

  5-205.15 Observed waste water spilling onto floor from dump bucket stored under ice bin at bar area. All ice bins must be directly connected to a floor drain to not allow standing water in bin or waste water onto floors. Drainage pipe must have 1 inch air gap.

• 55

  Physical facilities installed, maintained, and clean

  6-501.11 Repair loose faucet knob at hand wash sink observed tom it be in good repair.

• 55

  Physical facilities installed, maintained, and clean

  6-201.11 Repair floors tom e smooth and easily cleanable. Observed areas with standing water in kitchen