- Basic - Ceiling in disrepair. Above prep table paint and plaster peeling.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Food stored under dripping water in reach in cooler.
- Basic - Interior of ice machine with rust that has dripped from screws holding guide.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. Corrective action taken, heated on grill.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage, corrective action taken , reheated .
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Servers,
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Between equipment and table
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Corrective action taken ' eggs put on ice.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Rust in the interior of the ice machine.
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Waitstaff area **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Cookline handsink
- Basic - Single-service items stored on floor in dry storage area. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Dishmachine area
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Cookline and waitstaff area **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Dry storage area. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Walkin cooler
- Intermediate - Handwash sink used for purposes other than handwashing. Cookline
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4/17/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Condensation or other drainage not disposed of according to law. Reach-in cooler by stoves.
- Basic - Floor area(s) covered with standing water. By Walkin cooler/freezer.
- Basic - Floors not maintained smooth and durable. Under dishmachine
- Basic - Hole in ceiling. Dishwasher
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Kitchen
- Basic - Toilet not flushing/functioning properly.Small stall ladies room.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall in disrepair. Under dishmachine
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. By Ice machine.
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2/19/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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