- Basic - Covered waste receptacle not provided in unisex bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Hole in wall. In front of cook line.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen and on top of RIC
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Kitchen has window open with no screen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee washed hands with no soap.
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Water reaching 117°f
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Black beans 50°f, split peas 50°f
- High Priority - Raw animal food stored over cooked food.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Black beans 50°f, split Pea 50°f.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
- 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.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by cutting board. **Corrected On-Site**
- Intermediate - Hot water supply not maintained during peak periods. Water 117°f
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Black beans and split peas 50°f
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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09/24/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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