Marion Public Health

The following violation(s) have been corrected since the last inspection.
3717-1-02.4(B)/Person in charge: demonstration of knowledge. The person in charge was unable to demonstrate proper knowledge of food safety and prevention. To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
3717-1-03.2(K)/In-use utensils - between-use storage. Observed the ice scoop handel stored directly in the ice. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
3717-1-03.2(M)/Wiping cloths - use limitation. Observed wet wiping cloths stored on a food contact surfaces. Between uses wet wiping cloths should be stored in a sanitizer solution at the correct ppms. (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions.
3717-1-03.2(Q)/Food storage - preventing contamination from the premises. Observed multiple uncovered foods in the reach in coolers, reach in freezers and ice cream freezer. 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 foods in the salad prep table and the watress prep table above 41F. (lettuce 49F, shredded cheese 45F, coleslaw 44F, cottage cheese 46F). 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(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Did not observe a date of expiration on the corndogs and hotdogs. 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.
3717-1-04.1(Y)/Temperature measuring devices. Did not observe a thermometer in the cold holding units. A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
3717-1-04.2(H)(2)/Temperature measuring devices - mechanical warewashing. 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.
3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Observed the salad make table with excess condensation. This unit was not keeping foods below 41F. Equipment and/or components are not maintained in good working order. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Observed the shelves in the walk-in cooler with visible build-up. Non-food contact surfaces of equipment are dirty. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Observed the vents in the walk-in cooler with visible build-up. Non-food contact surfaces of equipment are dirty. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-05.4(P)/Maintaining refuse areas and enclosures. Observed an accumulation of grease and trash build-up in the dumpster area. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items.
3717-1-06.2(C)/Handwashing sinks - hand drying provision. Observed no towels or hand drying device at the handwashing sink in the employee restroom. To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
3717-1-06.4(D)/Cleaning ventilation systems, nuisance and discharge prohibition. Observed vents in the facility with visible build-up. The dust is spreading the the ceiling and walls. The ventilation system was not being properly cleaned or was creating a public health hazard. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
3717-1-07.1(A)/Poisonous or toxic materials: Storage: separation. Observed chemical spray bottles that were stored on a food contact surface. 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. .

Inspection Information