MARANOS DASPORTO health score and inspection history

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///(1) Vent covers throughout kitchen and serving line have accumulation of dust. (2) Hood vent has residue visible.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.///Cell phone on prep table. COS

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Spillage and food debris on bottom shelf of RI cooler.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///Sauce bottles on prep and several Ziploc bags in RI cooler and refrigerator not labeled.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).///No one at establishment has FSMC. Previous NOV issued.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH.///Most recent permit not posted.

Store raw shell eggs below and away from ready to eat food. (preventive)///Eggs stored on top of other food containers.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Several cutting boards showing heavy use.

Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.///Ice scoop sitting directly on top of ice machine.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///(1)RI cooler (at front counter) has food debris on bottom shelf. (2) Large stand mixer has food debris/flour present.

Store soiled linens in clean, nonabsorbent receptacles or clean, washable laundry bags.///Aprons hanging on speed rack with uncooked pizza. COS

3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.///Sanitizer bucket (at front counter) was 00ppm for sanitizer.

Store single-service and single-use articles covered, inverted, or in the original protective package.///Single serve containers under front counter and in back prep area stored facing up.

Provide food grade containers for storing all foods.///Prepared in house croutons stored in grocery bag. COS voluntarily discarded.