Lady Marmalade Lounge And Cafe Improves its Sanitary Rating

Critical - Violation: 01B-23-1Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. snapper used for ceviche Corrected On Site.

Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Violation: 02-17-1Establishment not maintaining shellstock tags for 90 days.

Critical - Violation: 02-19-1No tag on fresh shellfish.

Critical - Violation: 02-26-1Working containers of food removed from original container not identified by common name.

Critical - Violation: 02-27-1Failure to maintain freezing records on nonexempt fish for 90 days.

Critical - Violation: 08A-18-1Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area.

Violation: 10-08-1Observed ice scoop with handle in contact with ice. Corrected On Site.

Violation: 13-03-1Observed employee with no hair restraint.

Critical - Violation: 16-03-1Observed accumulation of debris in warewashing machine and associated equipment.

Critical - Violation: 16-13-1Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Critical - Violation: 20A-04-1Equipment food-contact surfaces and utensils not sanitized.

Critical - Violation: 20A-10-1Dishmachine chlorine sanitizer not at proper minimum strength. DURING INSPECTION OPERATOR INSTRUCTED TO USE 3compartment SINK TO SANITIZE PROPERLY

Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. faucet handles at only kitchen handsink

Critical - Violation: 31-08-1Hand sink missing in food preparation room or area. ceviche station set up in bar area with no designated employee handsink

Critical - Violation: 31-09-1Handwash sink not accessible for employee use at all times. blocked by tray of glasses

Critical - Violation: 31-12-1Observed handwash sink used for purposes other than handwashing. only kitchen handsink used to hold glass tray Corrected On Site.

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. at only kitchen handsink

Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions. at only kitchen handsink

Critical - Violation: 32-17-1Handwashing cleanser lacking at handwashing lavatory.at only kitchen handsink

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification.Corrected On Site.

Critical - Violation: 53A-09-1No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. snapper used for ceviche Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Establishment not maintaining shellstock tags for 90 days.

Critical - No tag on fresh shellfish.

Critical - Working containers of food removed from original container not identified by common name.

Critical - Failure to maintain freezing records on nonexempt fish for 90 days.

Critical - Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Observed employee with no hair restraint.

Critical - Observed accumulation of debris in warewashing machine and associated equipment.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Critical - Equipment food-contact surfaces and utensils not sanitized.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. DURING INSPECTION OPERATOR INSTRUCTED TO USE 3compartment SINK TO SANITIZE PROPERLY

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. faucet handles at only kitchen handsink

Critical - Hand sink missing in food preparation room or area. ceviche station set up in bar area with no designated employee handsink

Critical - Handwash sink not accessible for employee use at all times. blocked by tray of glasses

Critical - Observed handwash sink used for purposes other than handwashing. only kitchen handsink used to hold glass tray Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. at only kitchen handsink

Critical - Hand wash sink lacking proper hand drying provisions. at only kitchen handsink

Critical - Handwashing cleanser lacking at handwashing lavatory.at only kitchen handsink

Critical - Manager lacking proof of Food Manager Certification.Corrected On Site.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.