Marion Woods

Food Obtained from Approved Sources

Non-Food Contact Surfaces Clean

Warewashing Facilities Maintained and Used

Potentially Hazardous Food Held at Proper Temperature

Required Records Available; Shellstock Tags/Labels

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken stored above raw pork, employee moved and stored properly. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near triple sink, Manager provided. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw pork stored on shelf directly above pan containing cups of cut pineapple inside walk-in cooler. Manager moved pineapple to shelf above raw pork during this inspection. **Corrected On-Site**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One ServSafe certified food manager certificate for Edwin C. expired on 11/05/224. **Repeat Violation** **Admin Complaint**

Basic - Old labels stuck to food containers after cleaning. Old label on large plastic pan on clean dish rack. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table beside roll of foil in back of kitchen. Employee removed the drink cup from the prep table during this inspection. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent in dry storage room soiled with mold-like substance.

Basic - Food stored on floor. Box containing coffee stored directly on floor in dry storage room. Manager placed box on a shelf during this inspection. **Corrected On-Site**

Basic - Food storage container/container lid cracked or broken. Several clear plastic pans with chipped corners on clean dish rack.

Basic - Equipment in poor repair. Interior of microwave near kitchen entrance rusted.

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in use at arriving time reading 136F, Manager called for service. Three compartment sink set up with quaternary ammonium 300ppm. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-12-03: Maximum temperature after running machine twice, 140.5. Triple sink already set up with quaternary ammonium 300ppm. Manager called for service. **Admin Complaint** **Corrective Action Taken**

Certified Food Manager Identification

Adequate Handwashing Facilities Supplied and Accessible

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Hot and Cold Water Available; Adequate Pressure

Toilet Rooms Maintained

Certified Food Manager Identification

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Non-Food Contact Surfaces Clean

Warewashing Facilities Maintained and Used

Wiping Cloths Properly Used and Stored

Toilet Rooms Maintained

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over soup in reach-in cooler next to walk-in freezer. Manager placed eggs on bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Final rinse of high temperature dish machine, 138F and 142F. **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for one male employee. **Repeat Violation** **Admin Complaint**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Guard for floor mixer car from walk-in freezer. Can rack next to dry storage room.

Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef thawing in standing water in prep sink. Manager placed ground beef under running water. **Corrected On-Site**

Employee Health Policies Present

Certified Food Manager Identification

Supervisor/Person in Charge Present

Hands Clean and Properly Washed

Food Contact Surfaces Clean and Sanitized

Approved Thawing Methods Used

High Priority - Dented/rusted cans present. See stop sale. Two dented cans, pizza sauce and tomato sauce.

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. Male employee touched with bare hands cut lettuce, inspector instructed manager to addressed situation with employee, stop sale issued for one lettuce. Employee used hand sink and properly washed hands, used gloves and wrapped the lettuce. **Corrected On-Site** **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in freezer, observed raw ground beef stored above pork ribs, manager stored properly. **Corrected On-Site**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bare hand contact with lettuce.

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. For one male prep employee

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee use triple sink. Inspector instructed to use Handwash sink. **Warning**

Intermediate - Nonfood-grade basting brush used in food. In use brush, manager discarded. **Corrected On-Site**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened Employee drink stored in cooler above customers food, manager moved. **Corrected On-Site**

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. In walk-in cooler, observed Vegetable soup date marked 11/14-11/20.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, observed container with chicken date marked 11/22/23-11/30/2023.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server station area, milk 47F, employee moved to walk-in cooler. **Corrective Action Taken**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, no back flow preventer installed at the non chemical side of the splitter. **Repeat Violation** **Admin Complaint**

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. In walk-in cooler, ham no date marked, also diced potatoes.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine with mold like substance. **Repeat Violation**

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine minimum sanitizing temperature bellow 160F. **Warning**

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For three employees

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. For three employees **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled. At the prep area, spray bottle with chemical not labeled, manager discarded. **Corrective Action Taken**

Basic - Bowl or other container with no handle used to dispense food. In walk-in cooler, observed bowl no handle inside cheese container

Basic - Single-service articles improperly stored. Napkins case on floor at the employee break room.

Basic - No copy of latest inspection report available.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the prep area, drink above prep table, manager moved. **Corrected On-Site**

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Device missing on hose connection side of splitter.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler: pan of noodles date marked 2/19, discard date 2/25. Pan of chicken date marked 2/20 discard date 2/26. Manager discarded during this inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies in dry storage room.

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. No plan on site. Provided to chef during this inspection. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has slimy substance on deflector plate. Fans in reach in two door cooler has dust build up.

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. No employee reporting forms available. Provided sample form to chef during this inspection. **Corrective Action Taken**

Intermediate - Records/documents for required employee training do not contain all of the required information. Three employee training certificates missing certified food manager name, certified food manager number and expiration date. Chef added all information to documents. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler, cases of unwashed apples and oranges stored on shelf over containers of juice. Bag of unwashed asparagus on shelf over pickles.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sliced ham in walk-in cooler with a preparation date of 10/24. Corn in walk-in cooler with a opened date of 10/11.

High Priority - Roach activity present as evidenced by live roaches found. One live roach on floor by dry storage room near the back door. Employee killed and cleaned area. **Corrected On-Site** **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by prep area blocked deli slicer.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At inspection time, five employees working with food. No certified food manager on site.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No documents available at inspection time. **Warning**

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Raw shrimp in prep sink thawing under running water 78F. Employee immediately cooked shrimp 158F. **Corrected On-Site**

Basic - Old labels stuck to food containers after cleaning. Old labels on the outside of several clean containers on the clean dish rack. **Repeat Violation**

Basic - Dead roaches on premises. One dead roach in drain by handwash sink by server station. One dead roach in storage cabinet at self-serve coffee station. Employee cleaned. **Corrected On-Site** **Warning**

Basic - Food storage container/container lid cracked or broken. Broken/chipped lid on clean dish rack. Also observed broken/chipped lid in-use for salad container.