Cafe Marquesa

Basic – Equipment in poor repair

Gasket on reach-in freezer next to ice machine torn.

High Priority – Dented/rusted cans present. See stop sale

Can of red peppers dented and crimped around the top rim of can. See Stop Sale

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dishwasher (Chlorine 0ppm); operator ran a couple of cycles and then called to have serviced since still was 0 ppm. Operator stated he will set up triple sink if not repaired when they open at 5:30p Corrective Action Taken

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

milk (48F – Cold Holding); bleu cheese crumbles (47F – Cold Holding) in reach-in cooler in bar area. Operator unsure of how long temperature has been out in cooler. Items were in cooler from yesterday. Stop sale

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

milk (48F – Cold Holding); bleu cheese crumbles (47F – Cold Holding) in reach-in cooler in bar area. Operator unsure of how long temperature has been out in cooler. Items were in cooler from yesterday. See stop sale

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Vacuum breaker missing from threaded hose bibb on cookline.

Intermediate – Establishment not maintaining clam/mussel/oyster tags for 90 days

Operator unable to provide oyster tags for 90 days. Operator stated someone may have put them somewhere else.

Intermediate – Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants

Establishment vacuum packaging raw fish without an approved variance. Emailed variance info to operator during this inspection. Corrective Action Taken Warning

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

Cutting boards at reach-in coolers on cook line soiled/ stained

Also, blade of can opener at front service area soiled.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

No paper towels at hand wash sink at front service area and in bar area. Operator replenished paper towels at both hand wash sinks. Corrected On-Site Repeat Violation

Intermediate – No soap provided at handwash sink

No soap at hand wash sink in bar area. Operator replenished soap at hand wash sink. Corrected On-Site

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants

Establishment vacuum packaging raw fish and cheese without an approved HACCP plan. Emailed Haccp info to operator during this inspection. Corrective Action Taken Warning