Marion Public Health

The following violation(s) have been corrected since the last inspection.
3701–21-02(H) OAC/License not displayed;Display on exterior of mobile FSO Observed a FSO that did not display their license at the facility;. A licensee shall display the license for that food service operation at all times at the licensed location; Each operator of a mobile FSO shall conspicuously display the name of the operation, city of origin, and area code and telephone number on the exterior of the mobile unit with the individual lettering measuring at least three inches high by one inch wide. Correct By: 28-Sep-2015
3717-1-02.2(C)/Hands and arms: when to wash Employee was observed donning gloves without washing hands. Food employee(s) did not wash hands in situations that specifically require them to do so. To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves for working with food; and after other activities that contaminate the hands. Correct By: 28-Sep-2015
3717-1-02.4(B)/Person in charge: demonstration of knowledge. PIC was unware of how to properly cool foods 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. Correct By: 28-Sep-2015
3717-1-03.2(J)/Food contact with equipment and utensils There was a container of tomatoes sitting inside a container of lettues in the make table. Observed food in contact with an unclean surface. To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles. Correct By: 28-Sep-2015
3717-1-03.4(E)/Cooling methods - temperature and time control. A chicken and tomatoe mixture was cooling in the walk-in at 101 degrees. When questioned about how long ago it was put in, what temperature it was put in at, when it will be checked again, and what the proper temperatures for cooling are the PIC did not know. Observed improper method for cooling TCS foods. To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; (b) Separating the food into smaller or thinner portions; (c) Using rapid cooling equipment; (d) Stirring the food in a container placed in an ice water bath; (e) Using containers that facilitate heat transfer; (f) Adding ice as an ingredient; or (g) Other effective methods; (2) When placed in cooling or cold holding equipment, food containers in which food is cooling must be arranged so as to provide maximum heat transfer through the container walls and; loosely covered, or uncovered if protected from overhead contamination. Correct By: 28-Sep-2015
3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. There was a container of chicken. The chicken was frozen together however, the other layer was measuring 70 degrees. TCS foods were not being held at the proper temperature. Operator disposed of product. 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. Correct By: 28-Sep-2015
3717-1-06.1(I)/Light bulbs - protective shielding. There is a set of lights that do not have a light shield in the kitchen. Observed light bulbs or heat lamp that were not properly shielded or coated where required. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Correct By: 28-Sep-2015
3717-1-06.2(C)/Handwashing sinks - hand drying provision. Paper towels were not available during inspection. Observed no towels or hand drying device at the handwashing sink(s). 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. Correct By: 28-Sep-2015
3717-1-06.4(B)/Cleaning - frequency and restrictions. The floor was soiled. 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. Correct By: 28-Sep-2015
3717-1-06.4(K)/Controlling pests. There are flies in the kitchen. Observed the presence of live insects, rodents, and other pests. 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. Correct By: 28-Sep-2015

Inspection Information