MARTIN'S RESTAURANT

OBSERVED GRAVIES, GRITS AND CHILI STORED UNCOVERED AND UNPROTECTED IN STEAM TABLE 1 IN FRONT FOOD SERVICE AREA. OBSERVED PORK SAUSAGE LINKS AND 2 CONTAINERS OF MILK STORED UNCOVERED AND UNPROTECTED IN RIC IN MAIN KITCHEN.

C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: FOOD COVERED

OBSERVED PACKAGE OF HOT DOGS, PIC STATED WAS OPENED MONDAY (4/6/2026), WITH NO DATE MARKING.

C/A: ALL TCS FOODS SHALL BE DATE MARKED ONCE OPENED/COOKED/PREPARED TO ENSURE A 7 DAY SHELF LIFE

COS: HOT DOGS DATED WITH 4/6/2026

OBSERVED ACCUMULATIONS OF GREASE AND FOOD DEBRIS ON EQUIPMENT, FLOORS, FOOD STORAGE CONTAINERS THROUGHOUT KITCHEN

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed serveral dead roaches on the floor in the dry storage area of the main kitchen.

C/A: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Observed this facility displaying the previous inspection report in the drive thru.

C/A: 1. 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.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

Observed grease accumulations on all equipment. Food debris and residue on/inside cooling equipment, equipment handles/doors, and floors. Observed black mold-like accumulation on the metal wall of the soda machine, and the side of the chicken reach-in cooler.

CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed food employee come back from outside of the restaurant and done gloves to begin food prep without washing their hands.

C/A: 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 products or electronic devices that simulate tobacco smoking, 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;

COS: food employee washed hands with soap and water; EHS discussed with PIC when to wash procedures

Observed the following TCS foods: sausage patty in the microwave (56F), raw chicken wash x2 in the chicken reach-in cooler (RIC) (59F and 54F).

C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below

COS: items discarded

Observed sausage patty (120F) and chicken patties (130F) holding below 135F in the steam table located in the main kitchen.

C/A: hot time/temperature control for safety food shall be maintained at 135°F or above

COS: items discarded and replaced with food in temperature

Observed food employee rinse a spatula in the hand sink located directly across from the fryer.

C/A: A handwashing facility may not be used for purposes other than handwashing.

COS: item placed in 3-compartment sink; and discussed with PIC that hand sinks shall only be used for hand washing.

Observed food employee drop spatula on the floor, rinse it in a hand sink and then use it to scrape another spatula on the flat top grill that was in use.

C/A: Equipment food-contact surfaces and utensils shall be cleaned: At any time during the operation when contamination may have occurred.

COS: All spatulas on the flat top grill taken to the 3-compartment sink

Observed grease accumulations on all equipment. Food debris and residue on/inside cooling equipment, equipment handles/doors, and floors. Observed black mold-like accumulation on the metal wall of the soda machine, and the side of the chicken reach-in cooler.

CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the hashbrowns and french fries under the heat lamp being held below 135F in the main kitchen.

C/A: hot time/temperature control for safety food shall be maintained at 135°F or above

COS: food discarded

Observed a plastic pitcher being stored in the hand sink located in the main kitchen.

C/A: A handwashing facility may not be used for purposes other than handwashing.

COS: item removed from sink

Observed raw chicken being stored in the vegetable/prep sink located in the main kitchen prep area.

C/A: raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only,

COS: chicken removed and sink cleaned

Observed grease accumulations on all equipment. Food debris and residue on/inside cooling equipment, equipment handles/doors, and floors.

CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Facility has no Certified Food Safety Manager. C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection

EHS sent PIC links to register for an ANSI approved training. Register for training by 9/9/2024 and send proof to EHS.

Observed black build-up in the ice bin storage of both drink machines in front food service area. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed multiple TCS food items above 41F (Eggs, tomatoes, cheese, bacon). CA: Temperature control for safety food shall be maintained at 41°F (5°C) or below

Observed sanitizer buckets with proper sanitizer concentration missing in the main kitchen. COS: Sanitizer at the appropriate concentration was prepared. CA: Chemical sanitizer solutions must be available at the appropriate concentration.

Observed black accumulation on soda nozzles at the front ordering station, rust inside of the ice machine and Grease deposits and accumulations on frying equipment. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.