Marcos Deli

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing door at unisex bathroom.

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean dry dishes not inverted, at dish storage area. Operator inverted. Corrected On-Site

Basic – Cold holding flip top cooler at cook-line not maintained in good repair evidenced by sliced tomatoes (55F – Cold Holding); shredded lettuce (60F – Cold Holding). Do not store time/temperature control for safety food in this unit until the unit is repaired. Operator moved items to another cooler. Corrective Action Taken

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on microwave next to sandwich press. Employee removed. Corrected On-Site

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris in microwave next to sandwich press.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Bottles of opened water in cooler at kitchen area. Operator removed. Corrected On-Site

Basic – Single-service boxes not stored inverted or protected from contamination at cook-line. Operator inverted. Corrected On-Site

Basic – Stored food not covered. Observed stored guacamole uncovered reach-in cooler at kitchen area. Operator covered. Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen and bar areas. Operator placed in sanitizer solution. Corrected On-Site

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle cell phone with no handwashing then put away clean dishes at kitchen area. Employee washed hands and removed dishes to be washed and sanitized. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (55F – Cold Holding); shredded lettuce (60F – Cold Holding) as per operator items were placed in flip top cooler from reach-in cooler approximately 3 hrs prior. Operator moved items back to reach-in cooler to chill. Corrective Action Taken

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate – Handwash sink not accessible for employee use at all times. Observed utensils and containers in handwashing sink at kitchen area. Operator removed. Corrected On-Site

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.

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

Intermediate – No probe thermometer provided to measure temperature of food products on site.