MARATHON GRILL AND ALE HOUSE

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb inside kitchen black hose by mop sink

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP tuna not open and thawed

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can open blade rusting

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Ice machine drop plate is cracked

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Walk-in cooler gasket in poor repair.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta (55F - Cold Holding); cheese (52F - Cold Holding); Fish (60F - Hot Holding); crab (52F - Cold Holding); Beef (52F - Cold Holding); Pork (52F) All were in salad reach in overnight out of temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (55F - Cold Holding); cheese (52F - Cold Holding); Fish (60F - Hot Holding); crab (52F - Cold Holding); Beef (52F - Cold Holding); Pork (52F) Stop sale

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled

Basic - Cold holding equipment, salad station , not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. All TCS foods were discarded and a technician will be called to service the salad unit.

Basic - In the walk in cooler chicken stored on floor.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.bartender making salad without gloves Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (52F - Cold Holding); butter (55F - Cold Holding) Reach in unit was checked buoy technician during inspection and is working properly but the air flow is blocked by being overstocked . Some items were relocated to help cool off

Intermediate - Can opener blade is soiled with food debris, mold-like substance or slime.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Ceiling tile missing.

Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Corrected On-Site

Basic - Food stored on floor in walk-in cooler

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Mahi not frozen and @70 F after thawing

Basic - No Heimlich maneuver/choking sign posted.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water

Basic - Walk-in cooler gasket is in poor repair.

High Priority - Spray hose at dish sink lower than flood rim of sink.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened ham, not date marked

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs ,diced chicken, cheese sauce, cooked beef in walk in cooler not date marked

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling tile missing.

Basic - Equipment in poor repair. Gaskets in disrepair on stand up reach in unit and walk in cooler unit.

Basic - No handwashing sign provided at a hand sink used by food employees. Mens bathroom used by employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top burner are soiled with grease.

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. - From follow-up inspection 2022-04-12: Ceiling/ceiling tile shows damage or is in disrepair. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall next to office - From follow-up inspection 2022-04-12: Hole in or other damage to wall next to office Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook cutting tomatoes with out gloves on Corrected On-Site

High Priority - Raw shell eggs stored over or with unwashed produce in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cole slaw (48*°F - Cold Holding); Beef (47*°F - Cold Holding)

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tony, Deli,

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Equipment or utensils not designed or constructed in a durable manner. Walk in cooler gasket is torn In disrepair

Basic - Food stored on floor. In storage trailer

Basic - In kitchen near office Hole in or other damage to wall.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of walk in Cooler door

Basic - On cook line Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - Single-service articles improperly stored on floor in storage trailer