MAR Y SOL RESTAURANTE

Interior plastic lip has an accumulation of biological growth. [CA] Maintain the ice machine clean and sanitize.

The handwash sink in the bar service area is lacking hot water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

A bulk bag of sugar was not in a container with a tight fitting lid. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Facility is using a plastic cup as a scooper for salsa. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. [COS] Staff placed an approved scoop at time of the inspection.

In the kitchen area, at the upright reach in cooler near the rear entrance, carne asada and al pastor meat was measured between 47-53°F. Per Sonia, they had the meat removed from temperature control for about an hour for the lunch rush. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend setting up an ice bath on the stainless steel table near the flat griddle for PHFs that are used heavily during the lunch rush to maintain cold holding temperatures. [COS] Items were uncovered to rapidly cool in the reach in cooler.

Facility offers raw or undercooked items on their menu with no consumer advisory or disclosure. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods. Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

REPEAT VIOLATION: In the kitchen area, at the exhaust hood, all filters are missing. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Ventilation hood filters shall be maintained clean and good repair.

1. Facility is using plastic grocery bags in direct contact with food items for storage in coolers/freezers. [CA] Cease the use of grocery bags in direct contact with foods. Use approved equipment and materials such as food grade containers/plastic bags. 2. Facility has two non ANSI microwaves. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

REPEAT VIOLATION: Facility has the back door propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.