MARTIN'S RESTAURANT

Food properly labeled; original container — Inspector Note: Observed several food items (margarine, ketchup, cinnamon, mustard, and salt) stored unlabeled in squeeze bottles and salt shakers in front food service area of facility. C/A: Food items removed from its original container shall be labeled with its common name. COS: PIC labeled items with common names.

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloth stored in sanitizer bucket with chlorine below 50ppm in the main kitchen area of facility. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); Chlorine 50-100ppm COS: Chlorine sanitizer solution was remade to 50ppm.

In-use utensils: properly stored — Inspector Note: Observed scoops stored in steak flour and chicken flour with their handles touching the food in the main kitchen area of facility. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored 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. COS: PIC stored scoops on top of containers.

Food stored covered — Inspector Note: Observed several items stored uncovered and unprotected in the reach in cooler (onion ring mix and steak batter), near the fryer (flour), and near the walk in cooler (chicken flour and steak flour) in main kitchen area of facility. C/A: Food shall be stored covered to avoid contamination. COS: Items were covered.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed boxes(x2) of biscuit mix stored directly on the floor in main kitchen. Observed boxes of milk (x2) stored directly on the floor of WIC that was actively wet. C/A-food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS- All items stored atleast 6 inches off the floor.

Proper hot holding temperatures — Inspector Note: Observed scrambled eggs holding below 135F on Steam Table#3 in main kitchen. Observed sausage links sliced x2 in warmer cabinet in main kitchen holding below 135F. Observed hashbrowns in FS area under heat lamp and above fryer holding below 135F. C/A-Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above COS- All items discarded