MAISON MARTINIQUE RESTAURANT Inspection – March 21, 2024

High Priority 3

#7High Priority22-41-4

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. Primed and rechecked, still reading 0ppm **Warning**

Warning

#8High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked corned beef **Corrected On-Site**

Corrected On-Site

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Homemade hollandaise sauce found at 84° for 1 hour. Advised rapid chill or recommended to put on time plan. Provided form and educated chef. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#10Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. In dish room

Basic 6

#1Basic23-03-4

Basic – Hood filters soiled with grease, food debris, dirt, slime or dust.

#2Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Plastic containers on shelf

#3Basic08B-38-4

Basic – Food stored on floor. 1.Box of lamb in freezer 2. containers of potatoes in walk in cooler

#4Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. **Corrected On-Site**

Corrected On-Site

#5Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. Desert cooler

#6Basic24-05-4

Basic – pans not stored inverted or in a protected manner. On wire shelf

Florida Food Watch