Marion Public Health

Comments
Received a complaint stating that a customer was violently ill after consuming food made in this facility. Given the vagueness of this complaint, I observed the general process of the facility's food products from cradle to grave during the time of inspection. TCS food arrives to the facility frozen. Once received, the manage ensures the food is frozen at the proper temperatures (freezing or below) then the food is placed into the freezer. The food is then thawed for three days in the walk-in cooler. A thaw date is placed on the thawing items once the three day thawing process has begun. Once thawed, the food is given another 4 days to be cooked or served. A corresponding date sticker with these four days is placed on the item. If said food is hot, it is cooked to 165 before being placed in a hot holding unit that will hold the food at 135 or above. If the food is a cold TCS food it will be taken from the walk-in cooler that holds said food item at 41 degrees or below and placed onto the serving line where it will be held at 41 degrees or below. Throughout these processes, all food items are separated and protected from contamination. Food handling equipment is kept clean to sight and touch and washed every 4 hours. Along with this, I witnessed several employees wearing gloves when handling food and properly washing their hands prior to donning their single-use gloves and doing so whenever they changed tasks during the time of inspection. I did not witness any food to be held past its discard date during the time of inspection. Additionally, I did not witness any food that had not been date marked after being held for more than 24 hours during the time of inspection. All hot and cold holding units were holding TCS foods at proper temperatures during the time of inspection. Did not observe any violations during the time of inspection.

Inspection Information