MARATHON DELI health score and inspection history

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean fan vent covers in WI drink cooler to remove dust build up.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.//Most recent inspection score was not posted.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.//Lights in hood over flat top and fryer were out. 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//Clean hood to remove grease build up.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.//Flies present throughout kitchen.

4-501.11(A) Maintain equipment in good repair (general).//Leak coming from soda fountain.

Provide mechanical ventilation of sufficient capacity to keep rooms free of excessive heat, steam, condensation, vapors, smoke, fumes, and obnoxious odors.//Inoperative restroom exhaust vent.

Locate insect control devices so that food, equipment, utensils, linens, unwrapped single service/single use articles are not contaminated.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)//Black residue in nozzles for soda fountain.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean interior of RI freezer to remove food debris.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.//Employee personal drinks and food stored with customer food in RI cooler.

Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles.//Employee toothpaste and hair gel stored on top of RI cooler with equipment. 6-305.11 Provide lockers or other suitable facilities for storage of employees’ personal belongings.//Employee personal items stored on top of syrup boxes for soda fountain.

Store raw shell eggs below and away from ready to eat food. (preventive)//Raw, pooled eggs stored over RTE deli meat. 3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive)//Raw chicken stored over raw sausage patties.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean sides and back of fryers to remove grease build up.

Provide appropriate, readily accessible thermometer for verifying internal food temperatures.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//Clean hood above fryer to remove grease build up. Clean vent cover for air conditioning unit to remove dust build up.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//Clean hood filters above fryer and flat top to remove grease build up.

Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles.//Employee toothbrush and toothpaste stored on clean dish rack. 6-305.11 Provide lockers or other suitable facilities for storage of employees’ personal belongings.//Employee jacket stored on boxes of drinks.

Clean hand sinks as often as necessary to keep them clean.

(A) Provide acceptable and readily available written procedures when using time as a public health control.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)//Black residue in soda fountain beverage nozzles.

Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units.//Provide ambient air thermometers for RI coolers.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).//Provide a CFPM.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.//Provide paper towels at kitchen hand sink. 5-205.11 Provide access to hand sinks at all times.//Kitchen hand sink was fully blocked by cart used for food prep.

ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager.//Lunchables with expiration dates of 4/3/26 and 4/11/26 found in RI customer cooler.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH.//Post the 2025-2026 permit. ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.//No inspection report is posted.

Clean hand sinks as often as necessary to keep them clean.

Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive)//Raw shell eggs and raw chicken stored over raw bacon. Raw bacon stored over frozen biscuits.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//Clean ventilation hoods above fryer.