Marion Public Health

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 that employees are using proper methods to rapidly cool TCS foods. To prevent the growth of pathogens, the person in charge shall ensure that employees are using proper methods to rapidly cool TCS foods that are not held hot or are not for consumption within four hours.
3717-1-03.4(D)/Cooling - temperature and time control. TCS foods were not cooled using the proper time and temperature parameters. Observed chicken breast at 70F that were cooked 4 hours earlier. 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. Correct By: 29-Jul-2016
3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. Observed chicken breast and chunks being cooled for 4 hours at 70F. Person-in-charge moved the chicken to small batches to cool the food quicker. To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. Observed foods in the make table upfront not properly keeping the foods cooled. Spinach was 45F, Romaine lettuce 47F and Tomato & Onions 47F etc. Person-in-charge adjusted the temperature in the unit during the last inspection but the internal temperature of the unit has not changed. The unit should be keeping foods below 41F. TCS foods were not being held at the proper temperature.. To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.

Inspection Information