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. Person-in-charge did not ensure that employee's are properly cooling foods.
3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. Observed foods in the middle make table above 41F, spinach 55F, spring mix 55F etc. The air temperature in this unit was 55F. 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 meatballs at 67F and pasta at 66F beside the soups. The ice has been completely melted. This procedure has been documented before and it has not been corrected. The person-in-charge voluntarily threw away the products. 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(A)/Multiuse utensils and food contact surfaces - material characteristics. Observed single use containers being resued. Equipment and/or utensils contain improper materials. To prevent contamination, materials that are used in the contruction 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(A)/Multiuse utensils and food contact surfaces - material characteristics. Observed a plastic lid that has been melted. This lid is no longer easily cleanable and should be replaced. To prevent contamination, materials that are used in the contruction 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.
3717-1-06.3 (C)(1)/Employee accommodations - designated areas Observed employee keys sitting on a food prep table.
3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed visible build-up inside the cabinet under the pop machine. Observed a build-up of dirt and debris. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
3717-1-06.4(D)/Cleaning ventilation systems, nuisance and discharge prohibition. Observed dust build-up on vents. 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.

Inspection Information