MARCOS 8171

6 findings recorded on Aug 11, 2026.

1. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Dish machine actively being used with chlorine concentration observed at below 10ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Dishes manually sanitized.

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(6)(n)

   Dish machine actively being used with chlorine concentration observed at below 10ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Dishes manually sanitized.

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Inspector observationItem 12B ↗

   Personal cleanliness

   Employee preparing dough with bracelets on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Bracelets removed.

   Inspector’s full note

   Inspection item: Inspection item 12B

   Code .03(5)(h)

   Employee preparing dough with bracelets on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Bracelets removed.

   Official report · Item 12B ↗

   Correction status not recorded

3. Inspector observationItem 12B ↗

   Personal cleanliness

   Employee not wearing hair restraint while preparing dough. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee put on hair restraint.

   Inspector’s full note

   Inspection item: Inspection item 12B

   Code .03(5)(j)

   Employee not wearing hair restraint while preparing dough. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee put on hair restraint.

   Official report · Item 12B ↗

   Correction status not recorded

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