Marion Public Health

The following violation(s) have been corrected since the last inspection.
3717-1-03.2(Q)/Food storage - preventing contamination from the premises. Observed fish in the stand up freezer uncovered. Observed improper storage of food items. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. Observed tomatoes on the serving line at 58F. 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.
3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. Observed TCS foods in the small cooler (cheesecake filling, banana pudding) at 48F. 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.
3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. Observed TCS foods in the walk-in cooler above 41F (tomato 47F, lettuce 46F and chili 48F). 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.
3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Observed old stickers and sticker residue on clean dishes. Equipment food-contact surfaces or utensils are dirty. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-04.1(A)/Equipment and utensils - durability and strength. Observed a plastic lid that was cracked. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Observed visible build-up on the fan units in the walk-in cooler and walk-in freezer along with the fan on the line. Non-food contact surfaces of equipment are dirty. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.8(E)/Equipment, utensils, linens, single-service articles, and single-use articles - storage. Observed a box of forks stored on the floor. 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.
3717-1-06.3 (C)(1)/Employee accommodations - designated areas Observed employee personal items stored on a shelf with food.
3717-1-06.4(K)/Controlling pests. Observed the presence of live flies inside the restaurant. To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions.

Inspection Information