Marion County Restaurant Inspection Time Is October 25-30 |

These are the most recent restaurant inspection reports in Marion County-October 25-30-submitted by the State Safety and Health Inspector.

The Florida Department of Commerce and Professional Regulation described the inspection report as a "snapshot" of the conditions that existed at the time of the inspection. On any given day, companies may have fewer or more violations than they found in their most recent inspection. Inspections performed on any given day may not represent the overall long-term status of the enterprise.

Please note that some recent follow-up inspections may not be included here.

Canteen vending machine K Mart DC

There were a total of four violations, including two high-priority violations:

- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. Ambient temperature 47°-48°, milk, sausage sandwiches, turkey sandwiches, Cuban dishes, bacon eggs and cheese

- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Ambient temperature 47°-48°, milk, sausage sandwiches, turkey sandwiches, Cuban dishes, bacon eggs and cheese

- Basic-The refrigeration equipment is not well maintained. Before the equipment is repaired, please do not store the time/temperature controller for safe food in the equipment. The vending machine is located in the transport lounge with an ambient temperature of 47°-48°: milk, sausage sandwiches, turkey sandwiches, Cuban dishes, bacon eggs and cheese

- Basic-The current hotel and restaurant license decals are not displayed on the vending machine. Decals on June 1, 2021.

Development: SW Ocala, SE Marion townhouse community received final confirmation from Marion County Council

Industry: SW Marion Growth: The company plans to build a 943,000 square foot warehouse on CR 484 west of I-75

There are three violations in total, two of which are high priority violations:

- High priority-The cooking/heating time/temperature of safe food is not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 11:00am Cook the yellow rice, check the time the yellow rice is 82°.

- High priority-The cooking/heating time/temperature of safe food is controlled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours, and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See discontinued sales. 11:00am Cook the yellow rice, check the time the yellow rice is 82°.

- Intermediate-No chemical kits are provided when disinfectants are used on the three-compartment sink/dishwasher or rags. For chlorine

A total of seven violations, one of which is a high priority violation:

- High priority-improper storage of toxic substances/chemicals. A bottle of lye drainage cleaner and a bottle of degreasing agent were observed on the bottom shelf under the wok on the cooking line. The manager was dismissed during the inspection. I also observed a bottle of medicine in the microwave oven above the table in the kitchen. The manager was dismissed during the inspection. **On-site corrections**

- Intermediate-Hand washing sink used for purposes other than hand washing. Observe that the hand-washing sink is located next to the three compartment sinks with two metal trays inside. The sink was also blocked by the trash can. The employee removes the items from the sink and moves the trash can. **On-site corrections**

- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. No paper towels were found in the sink next to the dishwasher at the back of the kitchen. Provide a manager when checking. **On-site corrections** **Repeated violations**

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Two employee drinks with lids were observed in the bar next to the single-service take-out item. The employee was removed. An open employee drink was observed in the cooler in the kitchen. The manager removes and pours into the sink. Two cans of Red Bull were observed on the kitchen preparation table near the three-compartment sink. The manager was removed. **On-site corrections** **Repeated violations**

- Basic-Food is stored on the floor. Observe that the packaged beef is stored on the floor of the walk-in freezer. The manager was dismissed during the inspection. **On-site corrections** **Repeated violations**

- Basic-the handle of the ice scoop in contact with the ice. It was observed that the handle of the ice scoop touched the ice cubes in the ice box near the missing server station in the kitchen. The manager was dismissed during the inspection. **On-site corrections**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Old food and debris were observed on the floor in the corner of the walk-in cooler and walk-in freezer. **Repeat violations**

There are a total of 3 violations, of which 1 is a high priority violation:

- High priority-The vacuum circuit breaker is missing on the mop sink faucet or the accessory/diverter added to the mop sink faucet. Close to the back door, the shunt has been added, and there is no vacuum circuit breaker installed on the left side of the shunt

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The Icee machine and the soda machine are dirty. **Repeat violations**

- Basic-improper storage of items for a single service. In the dry storage area, with a box of tissues on the floor, the manager left the floor. **On-site corrections**

There are two violations in total, one of which is a high priority violation:

- High priority-non-food grade bags for direct contact with food. On the chef line, frozen raw chicken indirectly touches the thank-you bag

- Basic-The carbon dioxide/helium tank is not sufficiently secured. In the bar area, the empty cans are not fixed, and the manager fixes them. **On-site corrections**

500 SW 10th St, Suite 105, Ocala

One violation, one high priority violation:

- High priority-store raw animal food in the freezer or in the refrigerator with ready-to-eat food-not all products are in commercial packaging. Within reach in the refrigerator: a bag of raw burgers on top of the meatballs. Have moved away. **On-site corrections**

There were a total of 11 violations and no high-priority violations. - Intermediate-The sink does not provide paper towels or mechanical hand dryers. The hand washing sink in the three-compartment sink area provided by the staff.

- Intermediate-soap is not provided in the sink. The sink at the end of the chef's line is provided by the staff. **On-site corrections**

- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on site, and the date is not correctly marked for more than 24 hours. The cooler at the chicken container of the cooking line is not dated, the chicken of each employee is cooked on 10/23/21, and the pork is not dated.

- Basic-A bowl or other container without a handle for distributing food. At the server station, the cup in the sugar box did not have a handle, and the employee moved. **On-site corrections**

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. An employee was drinking on the cooking line above the cooler within reach, and the employee moved. **On-site corrections**

- Basic-Food is stored on the floor. In the walk-in refrigerated cabbage bag on the floor, the manager left the floor **On-site correction**

- Basic-Soil residue has accumulated inside the cooler/shelf within reach. The extension cooler at the cooking line (before the fryer) is dirty

- Basic-Store the silverware/ware upright with the food contact surface facing up. In the dry dishwasher area, do not turn the clean fork upside down.

- Basic-Single-use items are not stored upside down or protected from contamination. In the sushi bar area, multiple containers were not upside down, and employees were upside down. **On-site corrections**

- Basic-Water standing at the bottom of the reachable cooler. On the cooking line (small extendable cooler near the dishwasher).

- Basic-A food working container that has not been identified by a common name taken out of the original container. At the cooking line and server station, the containers were not labelled, and the employees labelled sugar and salt. **On-site corrections**

There were a total of five violations and no high-priority violations.

- Basic-Current hotel and restaurant licenses are not displayed. June 1, 2021

- Basic-Black substances/grease/food residues have accumulated inside the oven/microwave oven. The microwave is dirty. **Repeat violations**

- Basic-Store the silverware/ware upright with the food contact surface facing up. Next to the stove. **Repeat violations**

- Basic-Single-use items are not stored upside down or protected from contamination. Go to the container and the plate is not poured, the manager poured it. **On-site corrections**

- Basic-A food working container that has not been identified by a common name taken out of the original container. In the preparation area, the container is not labeled, and the manager has a salt label. **On-site corrections**

1828 E Silver Springs Blvd, Ocala

There were a total of 3 violations and no high-priority violations.

- Basic-The ice bucket/shovel is not stored properly between uses. The bucket on the top of the ice maker, turned over. **On-site corrections**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The appearance of the front fan. Shelves equipped with microwave ovens. **Repeat violations**

- Basic-The damp cloth is not stored in the disinfectant between uses. A towel. Put it in a bucket. **On-site corrections**