MARKET OF MARION (THE)

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on cookline: open case of raw beef on shelf over bags of fries. Moved during this inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of mountain dew over cheese on shelf in cooler. Moved during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of condiments at front counter. Removed during this inspection. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Lid broken over flour.

Basic - Open dumpster lid. Lid on cardboard dumpster open near office.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee gave cash to customer then scooped ice without washing hands

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around walk in freezer door.

High Priority - Non-food grade paper/paper towel used as liner for food container. Pan lined with paper towel for cooked sausage and bacon on cook line. Employee removed paper towel during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in warmer on prep table across from cook line: sausage (108F - Hot Holding). Manager stated sausage was placed in warmer 20 minutes prior to temperature being taken. Employee reheated sausage on grill, 167F. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on hose side of splitter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler stained. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of window cleaner stored beneath kitchen prep sink. Manager had employee place label on spray bottle. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in front of walk-in cooler. Vent above three compartment sink.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in salt on dry storage shelf outside of the office. Manager placed scoop in salt properly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler soiled with food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at front counter. Added towels. Corrected On-Site

Basic - Cloth used as a food-contact surface. White cloth with tuna spoon in reach in cooler. Removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food on shelf over food to be served to the public. Moved. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used to line pan for sausage and bacon on cook line. Employee removed paper towel and placed grate underneath sausage and bacon. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink, 0 ppm. Manager emptied water and instructed to make sanitizer water with chlorine. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk-in cooler: cheese (45F - Cold Holding); lettuce (45F - Cold Holding); butter (45F - Cold Holding); hash browns (45F - Cold Holding). Manager stated items were at proper temperature at opening. Manager propped open door to walk-in freezer to reduce items to 41F. butter (43F - Cold Holding); hash browns (43F - Cold Holding); lettuce (42F - Cold Holding); cheese (43F - Cold Holding). Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Hot water nozzle on front counter coffee machine. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped cup of ice in front counter hand washing sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coat hanging on prep table can opener. Manager removed coat from can opener. Corrected On-Site

Basic - Equipment in poor repair. Door for reach-in cooler across from cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles of front counter soda machine. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Sanitizer on prep table next to gloves and straws. Moved during this inspection. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Daniel has an expired certification. Manager stated class has been scheduled. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in two door cooler soiled with food debris.

Basic - Bowl or other container with no handle used to dispense food. Small pan in tater tot's in reach in freezer. Manager removed. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under dry storage rack floor has debris. On floor near ice machine floor has debris. Employee began cleaning. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in freezer soiled with grease build up.

Basic - Open dumpster lid. One lid open on each of two dumpsters. Also, Drain plug broken in one dumpster.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Head of lettuce on shelf over pan of cut peppers in walk in cooler. Moved during this inspection. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside bacon, manager moved. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, employee personal food stored above customers food, employee discarded. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Hand sanitizer stored on top of small cooler at the front counter, Manager moved. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the end of the cook line, employee personal food above condiments, manager moved. Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler , soup made 11/18/21 afternoon 70°, stored in a deep covered pot.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler , soup made 11/18/21 afternoon 70°, stored in a deep covered pot.

Intermediate - No soap provided at handwash sink. Handwash sink at the front counter, Manager provided, also no paper towels, manager provided. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the end of the cook line, employee personal food above customers, manager moved and stored properly. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. At the cook line, to go containers not inverted, manager inverted. Corrected On-Site