MARATHON GRILL AND ALE HOUSE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over half half in walk in cooler

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener blade is soiled

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by thawing pan of meats Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Side order cup in au jus Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing pork , beef on prep table

Basic - Waste line missing at soda gun holster.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. The triple sink was set up to sanitize with quaternary until high temp dish machine can be repaired.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Thawed ROP RAW FISH thawed in sealed packaging.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

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.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Side order cup used to scoop rice.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Repeat Violation

Basic - Waste line missing at soda gun holster.

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions (50F - Cold Holding); cheese (48F - Cold Holding)the acts items were put on ice to rapid cool Corrective Action Taken

Basic - Cold holding equipment, cook line reach in cooler not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - Ice bucket stored on floor between uses.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.