Marion Public Health

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

Critical
Non-critical

3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Observed a chemical spray bottle stored on a shelf with food. Observed improper storage of poisonous or toxic materials.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles. .

3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Food storage containers are not properly labeled.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics.
Repeat Observed food that were stored in single use containers and bags. Lemons were stored in a foil to go container- uncovered. Seasonings were stored in single use containers. Once the original food is used these containers can not be reused as they are not designed to be washed.
To prevent contamination, materials that are used in the construction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe; durable, corrosion-resistant, and nonabsorbent; Sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Repeat Observed clean dishes and to go containers not stored properly to prevent contamination. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-05.4(N) / Covering receptacles.
Repeat Observed dumpster lids that were not closed.
Receptacles and waste handling units for refuse, recyclables, or returnables shall be: kept covered inside the FSO or RFE if they contain food residue and are not in continuous use, and after they are filled; or with tight-fitting lids or doors if kept outside.
3717-1-06.3 (C)(1) / Employee accommodations - designated areas
Repeat Observed employees coats and bags not stored in a designated area.

3717-1-06.4(A) / Repairing.
Repeat Observed water damaged ceiling tiles in the facility. The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair.

Inspection Information

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

[?] Inspection Type: Follow-up

Inspection Date: 27-February-2018

The following violation(s) have been corrected since the last inspection.
3717-1-02.4(C)(8)/Person in charge: duties - ensure employees are rapidly cooling TCS foods. The person-in-charge did not ensure the staff is properly cooling TCS foods.
3717-1-03.2(C)/Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Observed raw foods stored over ready-to-eat foods in the 3-door cooler. Observed food that was not properly protected from contamination by separation, packaging, and segregation. To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-03.2(C)/Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Observed raw chicken that was stored above beef. To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-03.2(K)/In-use utensils - between-use storage. Observed the handle of the scoop in the dry beans touching the beans. In-use utensils are improperly stored. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
3717-1-03.2(T)/Food preparation - preventing contamination from the premises Observed foods in the 3-door cooler and 2-door freezer that were not covered to help prevent contamination.
3717-1-03.4(D)/Cooling - temperature and time control. Observed foods that were cooling for over 6 hours that was still above 41F. TCS foods were not cooled using the proper time and temperature parameters. To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less; (2) TCS food shall be cooled within 4 hours to 41°F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna; (3) TCS food received in compliance with laws allowing a temperature above 41°F during shipment from the supplier, shall be cooled within 4 hours to 41°F or less; (4) Raw eggs shall be received at 45°F or less and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F or less.
3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Did not observe a date of expiration on a pan of refried beans, chicken nuggets, wings, hotdogs, cantaloup. Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3717-1-04.4(N)(1)/Manual and mechanical warewashing equipment, using chemical sanitization (chlorine) - temp., pH, concentration, and hardness Observed the concentration of bleach water holding wiping cloths above 200ppms.

The following violation(s) have been corrected since the last inspection.

3717-1-02.4(C)(8)/Person in charge: duties - ensure employees are rapidly cooling TCS foods.
The person-in-charge did not ensure the staff is properly cooling TCS foods.

3717-1-03.2(C)/Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Observed raw foods stored over ready-to-eat foods in the 3-door cooler. Observed food that was not properly protected from contamination by separation, packaging, and segregation.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.

3717-1-03.2(C)/Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Observed raw chicken that was stored above beef.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.

3717-1-03.2(K)/In-use utensils - between-use storage.
Observed the handle of the scoop in the dry beans touching the beans. In-use utensils are improperly stored.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.

3717-1-03.2(T)/Food preparation - preventing contamination from the premises
Observed foods in the 3-door cooler and 2-door freezer that were not covered to help prevent contamination.

3717-1-03.4(D)/Cooling - temperature and time control.
Observed foods that were cooling for over 6 hours that was still above 41F. TCS foods were not cooled using the proper time and temperature parameters.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less; (2) TCS food shall be cooled within 4 hours to 41°F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna; (3) TCS food received in compliance with laws allowing a temperature above 41°F during shipment from the supplier, shall be cooled within 4 hours to 41°F or less; (4) Raw eggs shall be received at 45°F or less and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F or less.

3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking.
Did not observe a date of expiration on a pan of refried beans, chicken nuggets, wings, hotdogs, cantaloup. Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.

3717-1-04.4(N)(1)/Manual and mechanical warewashing equipment, using chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Observed the concentration of bleach water holding wiping cloths above 200ppms.