Marq, The

Year by year

Inspections

1. Jun 26, 2026 Routine · 3 priority, 1 priority foundation, 2 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     PRIORITY: Chowder was hot held at 121°F in a soup well by the salad bar.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Ensure soup is reheated properly. I would highly recommend using a stove top to reheat your soup so it meets the 2 hour requirement.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     PRIORITY: Dip was cold held at 50°F on ice during the inspection.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat Corrected on site

     APPROVED PROCEDURES - ROP - FISH

     PRIORITY/REPEAT: Reduced oxygen packaging is being used for fish that is not frozen.

     Correction: Discard fish. Fish is prohibited from being reduced oxygen packaged unless it remains frozen throughout the entire process.

     Code 3-502.12 (C)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     REPEAT: Ice machine bin has an accumulation of mold where the ice drops down.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

2. Jun 13, 2025 Routine · 1 priority, 1 priority foundation, 1 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     APPROVED PROCEDURES - ROP - FISH

     PRIORITY/REPEAT: Reduced oxygen packaging is being used for fish that is not frozen.

     Correction: Discard fish. Fish is prohibited from being reduced oxygen packaged unless it remains frozen throughout the entire process.

     Code 3-502.12 (C)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     REPEAT: The ice machine has an accumulation or mold in the ice bin.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     VENTILATION HOOD SYSTEM - FILTERS

     The filter in the catering kitchen hood was askew and had a large gap.

     Correction: Provide filters for grease extracting equipment that are designed so they can be easily removed for cleaning and replacement.

     Code 4-202.18

3. Jun 28, 2024 Routine · 1 priority, 1 priority foundation
   • Serious Priority Corrected on site

     APPROVED PROCEDURES - ROP - FISH

     Reduced oxygen packaging is being used for fish that is not frozen.

     Correction: Fish is prohibited from being reduced oxygen packaged unless it remains frozen throughout the entire process.

     Code 3-502.12 (C)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Ice machine has a build up of mold where the ice drops down.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

4. Jun 29, 2023 Routine · 2 priority, 1 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     PRIORITY: Fish stored over sauces in the walk in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY

     PRIORITY: A sneeze shield was missing for the salad bar.

     Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination.

     Code 3-306.11

   • Not serious Core Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Potatoes were covered during the cooling process.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)