MARTIN'S RESTAURANT

Single-use/single-service articles: properly stored, used — Inspector Note: Observed several single use beverage lids stored facing up exposed to contamination at both drink machines along front food service area and drive thru. C/A: Single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. COS: Lids inverted.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed damaged gaskets along warmer cabinet in main kitchen. C/A: Repair gaskets; Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Nonfood-contact surfaces clean — Inspector Note: 1. Observed warmer cabinet in main kitchen encrusted with food debris and thick, black accumulations. 2. Observed black residue and accumulations throughout self-serve lower cabinets in lobby area of facility. 3. Observed fan grates, wall near door, and door flaps heavily soiled with accumulated organic matter and black accumulations in WIC in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: 1. Observed ceiling tiles throughout main kitchen soiled with accumulated dust and grease. 2. Observed floor heavily soiled with black accumulations under 3-compartment sink and in mop sink area of main kitchen. 3. Observed large opening in wall behind washer in dry storage area of main kitchen. C/A: Repair opening in wall; all physical facilities shall be maintained in good repair. Clean floors and ceiling tiles; the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Physical facilities installed, maintained, and clean — Inspector Note: Observed deep, damaged grouting between floor tiles near exit door in back of main kitchen and in front of mop sink in ware-washing area of main kitchen. C/A: Repair floor grouting; the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). *PIC will confirm deadline with maintenance on-site; repeat violation must be corrected as outlined.*

Certified Food Protection Manager — Inspector Note: Observed no certified food manager designated for facility; PIC states previous food manager is no longer employed at facility. 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. *Obtain CFSM within 60-days; operator must email ([REDACTED EMAIL]) CFSM certificate to EHS by deadline listed.*

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed interior surfaces of ice bin lids at drink machines soiled with black accumulations and residue in drive thru and in front food service area. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Ice bins cleaned and sanitized.

Nonfood-contact surfaces clean — Inspector Note: 1. Observed warmer cabinet in main kitchen soiled with food debris and encrusted black accumulations. 2. Observed large amount of ice accumulated along WIF floor in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed deep, damaged grouting between floor tiles near exit door in back of main kitchen and in front of mop sink in ware-washing area of main kitchen. C/A: The floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm).

Proper cold holding temperatures — Inspector Note: Observed several TCS foods cold holding at above 41F in RIC in main kitchen (see asterisks*). C/A: All TCS foods which are cold held must be maintained at 41F and below. COS: All items discarded.

Proper hot holding temperatures — Inspector Note: Observed several TCS foods hot holding at below 135F in warmer cabinet and on fry table in main kitchen (see asterisks**). 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: Discarded.