Marion Public Health

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

Critical
Non-critical

3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed the use of a non-commercial microwave.

3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Repeat An irreversible registering temperature indicator (thermometer or labels) was not readily accessible in hot water mechanical warewashing operations.
A temperature measuring device is essential to monitor mechanical ware washing to ensure sanitization.

Inspection Information

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

[?] Inspection Type: Follow-up

Inspection Date: 02-May-2017

The following violation(s) have been corrected since the last inspection.
3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Observed the dishwasher not properly working.
3717-1-04.4(L)/Mechanical warewashing equipment - hot water sanitization temperature The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils, the display was reading 178F and the temperature of the water was 111F.. To prevent pathogen growth: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F, or less than: For a stationary rack, single temperature machine, 165°F; or for all other machines, 180°F.

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

3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment.
Observed the dishwasher not properly working.

3717-1-04.4(L)/Mechanical warewashing equipment - hot water sanitization temperature
The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils, the display was reading 178F and the temperature of the water was 111F..
To prevent pathogen growth: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F, or less than: For a stationary rack, single temperature machine, 165°F; or for all other machines, 180°F.