Marion Public Health

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

Critical
Non-critical

3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Observed both of the sanitizer buckets to not be reaching the correct concentration of quaternary ammonium during the time of inspection. Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. PIC re-filled both buckets and tested them during the time of inspection. Both buckets reached proper concentration once re-filled during the time of inspection.

3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Did not observe towels or a drying device at the hand sink in the kitchen during the time of inspection. No towels or drying device at the handwashing sink(s).

3717-1-04.1(Y) / Temperature measuring devices.
Observed several hot and cold holding units to be missing internal thermometers during the time of inspection. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable.

3717-1-03.2(D) / Food storage containers - identified with common name of food.
Observed granulated substances in containers that did not contain labels with common names throughout the kitchen during the time of inspection. Working food containers not properly labeled.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed there to be debris on the floor throughout the kitchen during the time of inspection. Non-food contact surfaces of equipment are unclean.

Inspection Information

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

[?] Inspection Type: Standard/Complaint/Critical Control Point

Inspection Date: 10-November-2022

Comments
Received a complaint stating that employees were taking smoke breaks with disposable gloves on then proceeding to re-enter the kitchen and handling food while wearing those same gloves. Along with this the complainant stated that they saw insects in the kitchen. During the time of inspection, I discussed the process of taking a smoke break with the manager on duty. The manager explained that employees who smoke are to smoke on their break. These employees are supposed to remove their gloves, grab their things from their employee storage area, and proceed to the designated smoking area outside of the facility. When done, employees are to come back inside, place their belongings in the designated employee storage area, then proceed to wash their hands properly before donning single use gloves. As for the insects, I did not witness any insects, pests, or signs of either in the facility during the time of inspection. Along with this, each outer opening was sufficiently protected during the time of inspection. Lastly, this facility hires a licensed pest control operator to maintain facility and health code standards as it pertains to pests and insects. No violations regarding this complaint were observed during the time of inspection.
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. III - Preventing Contamination by Hands: Observed no towels or hand drying device at the handwashing sink(s). VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.

Comments

Received a complaint stating that employees were taking smoke breaks with disposable gloves on then proceeding to re-enter the kitchen and handling food while wearing those same gloves. Along with this the complainant stated that they saw insects in the kitchen. During the time of inspection, I discussed the process of taking a smoke break with the manager on duty. The manager explained that employees who smoke are to smoke on their break. These employees are supposed to remove their gloves, grab their things from their employee storage area, and proceed to the designated smoking area outside of the facility. When done, employees are to come back inside, place their belongings in the designated employee storage area, then proceed to wash their hands properly before donning single use gloves. As for the insects, I did not witness any insects, pests, or signs of either in the facility during the time of inspection. Along with this, each outer opening was sufficiently protected during the time of inspection. Lastly, this facility hires a licensed pest control operator to maintain facility and health code standards as it pertains to pests and insects. No violations regarding this complaint were observed during the time of inspection.

Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P.
III - Preventing Contamination by Hands: Observed no towels or hand drying device at the handwashing sink(s).
VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized.
VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.