Marion Public Health

[?] A summary of the violations found during the inspection are listed below.

Critical
Non-critical

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Corrected During Inspection Non-food contact surfaces of equipment are unclean. Monitors above grill-screen, holder & wires, ceilings, sides of grills and cabinets, shelves and floors under grill had accumulation of grease and debris.

3717-1-05.4(H) / Toilet room receptacle - covered.
No covered receptacle in women's restroom. Receptacle in large womens stall is missing cover.

Inspection Information

[?] Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 15-March-2023

Comments
Facility had the Ansul fire system go off this morning over the grill area. No fire. Apparently the grill got too hot and set off the system early this morning. The facility shut down to clean the areas that were affected areas. Facility manager called for a health inspection. Inspector made visit and verified the cleanup was done properly. Manager provided the Material Safety Data Sheet for the fire extinguisher product and system was restored by the Extinguisher company.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.

Comments

Facility had the Ansul fire system go off this morning over the grill area. No fire. Apparently the grill got too hot and set off the system early this morning. The facility shut down to clean the areas that were affected areas. Facility manager called for a health inspection. Inspector made visit and verified the cleanup was done properly. Manager provided the Material Safety Data Sheet for the fire extinguisher product and system was restored by the Extinguisher company.

II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.
VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.