Maritza & Frank Restaurant, Inc

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloth buckets with chlorine sanitizing solution exceeded the maximum concentration of 50-100 ppm. Wiping cloth bucket chlorine solution was observed at 200 ppm. PIC corrected on site by remaking the sanitizer solution. Once remade, the chlorine sanitizer was observed at 100 ppm.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed rusted shelves in the walk in cooler. PIC advised to replace shelves by7/1/2026. 511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed proper chlorine test strips were not available. PIC provided test strips that measured PH. PIC advised to obtain proper chlorine test strips by 6/5/2026 to check the dishmachine concentration.

Nonfood-contact surfaces clean — Inspector Note: Observed accumulation of off food build up on baking pans. PIC advised to deep clean or replace the baking pans. Also observed black build up around caulking above the three compartment sink. PIC advised to remove and replace caulking. Build up also observed on condenser fan covers in the walk in cooler. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed the dumpster lid missing on dumpster located on the left side of the rear parking lot. PIC advised that the dumpster is shared due to overflow at times. PIC advised to contact the landlord by 6/6/26 to have the dumpster replaced or repaired. A completed service work order must be sent to [REDACTED EMAIL] and [REDACTED EMAIL] by 6/8/2026

Physical facilities installed, maintained, and clean — Inspector Note: Observed ceiling tile missing in the kitchen area and restrooms. Also observed build up on walls in the walk in cooler. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Dishmachine chlorine sanitizer not at proper minimum strength. Observed the dishwashers final rinse concentration (chlorine) was observed at 0 ppm. PIC attempted to corrected on site. Once corrected, the chlorine concentration was observed at 0 ppm. The dishes will have to be washed, rinsed, and sanitized in the 3-compartment sink until the dishwasher is operating properly. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) 2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P 4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P 5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and 6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that: (i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P (ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P (iii) displays the EPA device manufacturing facility registration number on the device, Pf and (iv) is operated and maintained in accordance with manufacturer’s instructions. Pf. 7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added. Dishmachine chlorine sanitizer not at proper minimum strength.

Proper cold holding temperatures — Inspector Note: Observed raw catfish in the walk in cooler did not meet the minimum temperature requirements of 41 degrees or below. Raw catfish was stored at 48 degrees F. The raw fish was prepared on 6/1/26. As a result, the PIC discarded approximately 5 pounds. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Hot and cold water available; adequate pressure — Inspector Note: Observed the water pressure very low on the handwashing sink in the employee's restroom in the kitchen both hot and cold water low pressure and both men and women's restroom with low water pressure (hot water). The water pressure must be restored by 12/10/25 to ensure employees have adequate water for washing their hands properly. This is a second repeat and the water must be fixed. Please submit a completed work order to [REDACTED EMAIL] before 5:00PM on 12/10/25. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

Plumbing installed; proper backflow devices — Inspector Note: Observed the hot water handle leaking on the produce and meat sink in the kitchen. Also, the faucet is in bad repair on the handwashing sink in the dish area (when it is on the water sprays out). The system must be maintained in good repair. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the ceiling tile damaged in the main restrooms and the employee's restroom and a hole in the ceiling in the men's restroom. Observed a hole in the ceiling in the kitchen above the prep top cooler. Observed build up on the ceilings of the walk in cooler. All physical facilities shall be maintained in good repair. Ceiling tile in the restrooms should be smooth, easily cleanable, and nonabsorbent. All holes should be sealed and painted.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed an employee's cup stored above the prep top unit in the kitchen. The drink was in the correct cup (single use with lid and straw), but stored in the wrong area.

Toxic substances properly identified, stored, used — Inspector Note: Observed the sanitizer bucket in the kitchen too toxic (200 PPM chlorine) and bleaching out the test strip. PIC remade the solution to 100 PPM chlorine (COS).