Marabou Cafe
FAILWednesday, November 19, 2025 at 4:11 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Observed multiple foods inside the wallk in refrigeration unit and the walk in freezer unit being stored with no lids or covers chicken being stored on the top shelf above ready to eat foods pots and pan with food stored on the floor. Ensure staff is trained on how to store foods and provide proper food grade containers with lids.
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Took a temperature of the chicken that was being stored on the steam table. Chicken 66F. Owner stated that they take the chicken out of the 41F refrigeration unit and place the chicken into the pan on the steam table. Owner was knowledgeable on hot holding at 135F or above and reheat to 165F. The owner went over these procedures with the cook and removed the chicken to reheat to 165F before placing back on the steam table.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.004/4-703.11-P
Hot Water and Chemical-Methods (P)
Observed soiled counter stops throughout the kitchen. Observed food on the counters soiled kitchen equipment soiled dishes. Observed no sanitizer buckets or wipes in the kitchen. Ensure staff is sanitizing all equipment counters. Observed soiled tables with food and debris on them. Ensure staff is santizing and wiping down tables.
Why This Matters
CROSS-CONTAMINATION: Skipping steps leaves bacteria and food residue on 'clean' dishes. Studies show improper warewashing spreads bacteria to 73% of dishes. Major cause of Norovirus outbreaks affecting hundreds.
Code Requirements
Follow 5-step process: 1) Scrape/pre-rinse, 2) Wash in 110°F water with detergent, 3) Rinse in clean water, 4) Sanitize for 30 seconds minimum, 5) Air dry (no towel drying). Post procedure at sink. Train all staff.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Observed 2 handsinks in the kitchen one with food in the drain and the 2nd sink had a bottle of bleach sitting inside of it. The 3rd hand sink at the front counter had soiled glasses inside of it. Ensure staff is trained on what the hand sinks are used for.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-PF
Controlling Pests (Pf)
Observed rodent dropping on shelving clean to remove rodent droppings. Please contact licensed exterminator and provide a detailed IPM report.
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
Observed original 10 oz cans being used. Discontinue. Provide food grade containers for storage. Ensure all food items are being stored properly in food grade containers with lids.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Observed debris and soiled bottles and shelving under the prep tables. Remove everything from the shelving wipe down bottles and organize the shelving.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-603.16-C
Rinsing Procedures (C)
Observed soiled pots and pans inside all 3 bays. Ensure staff is trained on wash rinse and sanitize. Observed soiled pots and pans inside the prep sink. Ensure staff is trained on not placing soiled pots and pans in the prep sink.
Why This Matters
RECONTAMINATION: Towel drying removes sanitizer film that continues killing bacteria. Introduces new bacteria from towel - even 'clean' towels have 100,000+ bacteria. Spreads contamination across all dried items.
Code Requirements
ALWAYS air dry after sanitizing. No towel drying ever. Adequate drain boards/racks required. Allow complete drying before stacking. If must handle wet items, use single-use paper towels. Towels for drying hands only.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Observed water on the floor in front of the unused deli case in the kitchen. Clean to remove stagnant water. Observed a large bowl of water on the floor near the hand sink and infront of the 2 door refrigeration unit. Remove bowl. Observed debris on the kitchen floor and on the stairs leading to the basement. Clean and sanitize floors. Observed multiple stained ceiling tiles and one missing ceiling tile. Replace or paint. Observed food and debris on the floor under the tables in the front of the store. Clean to remove debris and food on the floor.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
Observed a deli case not being used being stored in the kitchen. Remove any equipment not being used. Observed trash on the ground out around the trash area. Please clean grounds to remove trash.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.14-C
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Hood sticker expired in Sept. Contact licensed hood company to inspect hood. Observed heavy grease build on the hood backsplash and filters. Clean to remove grease build up.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.