Marcel Restaurant

4 findings recorded on Sep 22, 2026. 2 marked corrected on site.

1. Violation recordedItem 2-2D ↗

   Handwashing

   Observed a handwashing sink in the main kitchen dessert prep area with utensils. COS PIC removed the utensils from the sink.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Code 511-6-1.06(2)(o)

   Observed a handwashing sink in the main kitchen dessert prep area with utensils. COS PIC removed the utensils from the sink. (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗

   Marked corrected on site

2. Violation recordedItem 6-2 ↗

   Date marking and disposition

   Observed bone marrow aioli in multiple RICs and the outdoor WIC with either a 9/10 or 9/12 datemark. COS PIC discarded.

   Inspector’s full note

   Inspection item: Proper date marking and disposition

   Code 511-6-1.04(6)(h)

   Observed bone marrow aioli in multiple RICs and the outdoor WIC with either a 9/10 or 9/12 datemark. COS PIC discarded. (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P Corrected On-Site. New Violation.

   Official report · Item 6-2 ↗

   Marked corrected on site

3. Violation recordedItem 15B ↗

   Warewashing facilities and test strips

   Observed the gauge for the large main kitchen dishwasher not moving to indicate the final rinse temperature. CA: Advised PIC to schedule maintenance for the dishwasher gauge.

   Inspector’s full note

   Inspection item: Warewashing facilities: installed, maintained, used; test strips

   Code 511-6-1.05(3)(h),(i),(j)

   Observed the gauge for the large main kitchen dishwasher not moving to indicate the final rinse temperature. CA: Advised PIC to schedule maintenance for the dishwasher gauge. (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf 2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf New Violation. Correct By: 10/02/2026

   Official report · Item 15B ↗

   Correction status not recorded

   Correct by Oct 2, 2026

Correction status comes from the dated report. Later changes may not be recorded here.