Red Rooster Of Marco Llc

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 10ppm), operator replaced the sanitizer container, chlorine sanitizer 50ppm.

Toxic substance/chemical improperly stored. Oven cleaner is stored next to canned chipotle peppers. Operator moved items to proper storage.

Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice in the walk in freezer, behind and under the fan housing.

Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. A cook cracked raw shell eggs then handled a knife. Educated the cook who then removed their gloves and washed their hands and sanitized the knife handle.

Toxic substance/chemical improperly stored. There are cans of chipotle in adobo stored next to degreaser on the bottom shelf of storage. Operator moved the cans of chipotle in adobo to proper storage.

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. There is cooked quiche in the bottom of the make table cooler in the salad station with no date marking. Per operator the quiche was prepared three days prior.

Bowl or other container with no handle used to dispense food. There is a metal bowl inside a container of flour. Operator removed the metal bowl.

Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the walk in cooler there are three fully thawed, unopened commercially packaged portions of mahi mahi labeled to be removed from packaging before thawing. See stop sale.

Toxic substance/chemical improperly stored. There are dish washing chemicals stored with vinegars and olive oil. Operator separated the chemicals and the food items.

Handwash sink not accessible for employee use at all times. The hand washing sink in the dish station is blocked by a stack of five gallon buckets in front and a silverware bin on top. Operator cleared the hand washing sink.

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the make table cooler in the salad station there are multiple quiches that were prepared more than 24 hours ago with no date marking.

Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the walk in cooler there are three fully thawed, unopened commercially packaged portions of mahi mahi labeled to be removed from packaging before thawing. See stop sale.

Food stored on floor. There are bags of potatoes stored on the floor between the dish station and the ice machine. Operator moved the potatoes to proper storage.

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the salad station make table coleslaw (48F - Cold Holding); potato salad (46F - Cold Holding); chopped eggs (46F). Per operator items have been in the cooler less than 4 hours. Operator turned down the thermostat, ambient temperature decreased from 43F to 39F.

Food-contact surface soiled with food debris, mold-like substance or slime. There is dried food debris on the slicer.

Food stored on floor. There are gallons of milk stored on the floor in the walk in cooler.

Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice under the blower housing in the walk in freezer.

Single-service articles improperly stored. Coffee filters are stored unprotected. Operator covered the coffee filters.