Martin's Restaurants

Sanitizer bucket was greater than 100ppm at time of inspection.

COS: New sanitizer made at 50ppm

Need to clean inside of shake machine, top of the freezer below the shake machine, stainless table with coffee maker/juice machine, inside and outside of biscuit/bacon warmer.

Observed TCS foods such as sausage, grilled chicken, and fried chicken being hot held below 135°F in steam table and warmer cabinet. [SEE TEMPERATURE OBSERVATIONS]. Warmer cabinet is not supposed to be used for storage of TCS foods--only biscuits and bacon. COS by reheating.

Observed build-up on exterior of milkshake base dispenser. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Area must be cleaned and sanitized.

Observed build-up along crevice of blade on deli slicer. Slicer was not used today. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC must train employees on how to properly clean and sanitize slicer. Slicer must be cleaned prior to next use.

Observed time/temperature control for safety (TCS) foods on ice bath in front being cold held above 41°F as a result of not having containers properly placed in ice. Some containers were sitting on top of ice instead of surrounded by ice; some containers were not even in contact with ice (for cheese). Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS food shall be maintained at 41°F or below. COS by discarding and sitting new pans properly in ice.

Observed hash browns being held below 135°F in fryer basket. Temperatures ranged between 104-118°F. COS by reheating.

Observed chlorine sanitizer in 3-compartment sink at 0 ppm. Must be between 50-100 ppm. COS by adding bleach.

Observed coleslaw made 7/12/24 not discarded within 7 days. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days.

COS by discarding.

Observed 4 chlorine sanitizer buckets at 0 ppm. Must be between 50-100 ppm. COS by making fresh sanitizer at proper concentration.

Observed the milk shaker spindle not protected from environmental contamination.

Observed the gaskets of the coolers dirty. Observed the outside of the fryers greasy. Observed build up of grease on the floors under the fryers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Must be thoroughly cleaned.

Observed time/temperature control for safety of foods such as milk in the reach in cooler cold held above 41 degrees. COS by discarding. Observed cheese cold held at 54 degrees. This container is very close to the heat lamp. Make sure to store in a different container in the prep top cooler which is little bit away from the heat lamp. COS By moving.

Observed sausage/chicken in steam table, and hash browns under heat lamp being hot held at below 135. [SEE TEMPERATURE OBSERVATIONS]. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS food shall be maintained at or greater than 135°F. COS by discarding.

Observed no active managerial control for the facility as evidenced by lot of repeat critical violations. All the staff must be re trained properly on food safety.

Observed both the ice bins in the front food service area not covered. Must cover the ice bin when it is not in use. COS by closing the lids.

Observed the food on the steam table not covered with lids. COS by covering with lids. Must cover when it is not busy.

Observed one of the milk shake mixer not cleaned COS by cleaning and sanitizing

Observed mold on the kick plate of the ice machine. Must clean and sanitize immediately.

observed the chlorine concentration of the cloth sanitizer greater than 200ppm. Must be between 50 and 100ppm. COS by bringing the concentration down to 100ppm.

Observed the dish soap stored on the food preparation table next to the food preparation sink. Must store the chemicals in designated area away from the food and food contact surfaces. COS by moving the soap to designated area.

Observed the steam table not maintaining/ holding the food temperature above 135 degrees. On one side the food temperature is with in the range but closer to the wall, the food temperature is below 135 degrees.

Observed dishes being washed with soap at the food preparation sink. Dishes must be properly cleaned and sanitized at the dish/3 compartment sink. COS by moving the dishes to the 3 compartment sink and cleaning and sanitizing the food preparation sink.

Observed small gap in the back door. Must provide a new door sweep as soon as possible to prevent the entry of insects/pests.

Observed the reach in cooler close to the grill going up very quickly. Make sure the unit gets checked so that food temperature can be below 41 degrees.

Observed inspection report not posted inside the dining area and at the drive through. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read.

Observed ice cream scoop left on the counter. Must either cold hold below 41 degrees or hot hold above 135 degrees or clean and sanitize every 4 hours. If cleaning and sanitizing every 4 hours then time must be written on the container. COS by writing the time after cleaning and sanitizing.

Observed wet stacking of utensils. All the utensils must be properly cleaned, sanitized and air dried before stacking.

Observed mold on the walls of the mop sink. Must thoroughly clean. Observed floors under and behind the equipment not clean. Must clean. Observed grease under the fryers. Must clean.

Observed employee handling raw chicken with gloved hands then proceeded to handle cooked chicken with SAME gloved hands. Employee was attempting to grab cooked chicken and place in steam table. See Rule for when to wash below:

When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

COS by discarding chicken and instructing employee to remove gloves and wash hands.

Observed time/temperature control for safety (TCS) foods on ice bath in front being cold held above 41°F as a result of not having containers properly placed in ice. Containers were sitting on top of ice instead of surrounded by ice. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS food shall be maintained at 41°F or below. COS by sitting containers properly in ice.

NOTE: Employees stated that GM told them to place containers on top of ice. CONTAINERS SHOULD NOT BE SITTING ON TOP OF ICE, THEY SHOULD BE PLACED IN A MANNER THAT ALLOWS ICE/WATER TO SURROUND CONTAINER ON ALL SIDES. ICE/WATER MUST COME UP TO THE HIGHEST LEVEL OF FOOD IN CONTAINER.

Observe milk in insulated cambro container temping 55°F at fryer station. TCS foods must be cold held at 41°F or below. COS by discarding.

NOTE: plastic cambro container is not intended for cold holding over a long period of time. Must place on ice bath if wanting to leave milk out.

Observed chicken in warmer cabinet, sausage/chicken in steam table, and hash browns under heat lamp being hot held at below 135. [SEE TEMPERATURE OBSERVATIONS]. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS food shall be maintained at 135°F or above when being hot held. COS by reheating some to at least 165°F and discarding others.

Observed no active managerial control at facility and person in charge (PIC) not following this responsibilities of the PIC. There were numerous critical violations that could cause serious foodborne illness--many nearly all violations have been recorded on previous inspections multiple times. It is the responsibility of the PIC to oversee food preparation and to make sure employees are properly trained on food safety. The responsibilities of the PIC are listed below:

511-6-1.03(2)(a)-(l)(n)(o) - Responsibility of PIC (Pf) (a) Food service establishment operations are not conducted in a private home or in a room used as living or sleeping quarters; Pf

(b) Authorized Personnel Access. Persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination; Pf

(c) Authorized Persons Compliance. Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with this Chapter; Pf

(d) Employee Handwashing. Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; Pf

(e) Monitoring of Receiving. Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries during non-operating hours, and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf

(f) Proper Cooking Techniques. Employees are properly cooking cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees’ routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. Pf

(g) Proper Cooling Methods. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees’ routine monitoring of food temperatures during cooling; Pf

(h) Consumer Food Safety. Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; Pf

(i) Proper Sanitizing. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing; Pf

(j) Clean Tableware. Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; Pf

(k) Bare Hand Contact. Unless the conditions specified in DPH Rule 511-6-1-.04(4)(a)4 are met, employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; Pf

(l) Food Safety Training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; Pf

(n) Imminent Health Hazard. If an imminent health hazard exists because of an emergency such as a fire, flood, interruption of electrical or water service for two or more hours, sewage malfunction, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross unsanitary occurrence or condition, or other circumstances that may endanger public health, then operations are immediately discontinued and the Health Authority is notified. P However, establishments may continue to operate under an emergency operation plan that has been approved by the Health Authority prior to the occurrence of such emergency events.Pf

(o) Procedures and Plans. Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required.Pf

Observed an uncovered and covered employee drinks stored in food prep areas. Also observed cell phone charging on biscuit prep table. Employees must store drinks in a designated area separate from customer food and drinks must be in a disposable cup with a straw and lid; personal items may not be stored in food prep areas. COS by moving items and sanitizing area.

Observed handwashing sink near fryer blocked by a chair and had a fan sitting on it.

511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

COS by unblocking sink.

Observed both milkshake mixers visibly dirty. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by cleaning/sanitizing mixers.

Observed mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized by end of day. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed chlorine sanitizer buckets and sanitizer in three-compartment sink >200 ppm. The sanitizer in buckets was so strong that it didn't even register on test strip (test strip was very spotty). Chlorine sanitizer must be maintained between 50-100 ppm. COS by remaking to proper concentration.

Observed no inspection report posted in dining area. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

NOTE: this violation has been written up on several inspections, yet facility continues to be noncompliant with this Rule. Today's inspection must be posted and remain posted at all times.

Observed ice cream scoop stored in container of water. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS by removing from water.

Observed substantial mold build-up on fans in walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Fans must be thoroughly cleaned.

Observed substantial mold build-up on underside of food storage shelves in walk-in as well as food bebris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Shelves must be thoroughly cleaned.

Observed heavy build-up on interior of biscuit cabinet. This unit must be cleaned.