CONDITIONAL
Marine Memorial Gets Conditional Pass on Health Inspection
November 17, 2025
10:15 AM - 11:15 AM
Routine Inspection
5
Total Violations
3
Major
2
Minor
Inspector's Report
Routine inspection revealed improper cooling methods with chowder stored at 45°F in walk-in cooler. Additional violations included food equipment being washed in hand sink, improper sanitizer concentration at 400ppm instead of required 200ppm, and poor utensil storage with tongs left on oven handles. Facility showed grease buildup on walls and debris accumulation in storage areas.
Violations Cited
5
#27
MAJOR
FOOD SEPARATED AND PROTECTED
Why This Matters
Raw chicken drips contaminate everything below with Salmonella and Campylobacter. Cross-contamination causes massive outbreaks affecting hundreds.
What Was Observed
Observed an employee rinsing the coffee dispensers in the hand sink in the kitchen.
CA Retail Food Code: Section 113986, 113988
#34
MAJOR
WAREWASH FACILITIES: INSTALLED, MAINTAINED, USED; TEST STRIPS
Why This Matters
Improper dishwashing spreads pathogens across all dishes. Hepatitis A survives on improperly washed dishes for weeks. Causes recurring outbreak cycles.
What Was Observed
Observed a 400ppm concentration quaternary ammonia sanitizer solution at the coffee station area in the kitchen.
CA Retail Food Code: Section 114095, 114099
#9
MAJOR
PROPER COOLING METHODS
Why This Matters
Improper cooling is the #1 cause of restaurant foodborne illness. Clostridium perfringens spores germinate and multiply rapidly during slow cooling.
What Was Observed
Observed a plastic container of chowder measuring 45F in the walk in cooler.
CA Retail Food Code: Section 114002, 114002.1
#36
MINOR
EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
Why This Matters
Improperly stored utensils collect airborne bacteria and dust. Contaminated storage spreads pathogens to clean items.
What Was Observed
Observed 2 tongs stored on the oven handle bar at the cooks line.
CA Retail Food Code: Section 114161, 114178
#36
MINOR
EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
Why This Matters
Improperly stored utensils collect airborne bacteria and dust. Contaminated storage spreads pathogens to clean items.
What Was Observed
Observed 2 tongs stored on the oven handle bar at the cooks line.
CA Retail Food Code: Section 114161, 114178