MARINOS FOOD CENTER - MEAT MARKET health score and inspection history

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.// Several staff water bottles and food stored on counter top near meat trays and meat equipment.

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).// Residue film buildup on inside of meat cutter and old meat buildup on meat grinder equipment stored on top shelf.// Clean knives stored in dirty knife hold with residue buildup.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized. // All meat cutting boards are heavily pitted and discolored.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. // Hand sinks in bathrooms hot water temperature in women is 80F, men 85F and in meat cutting room 76F

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Blood spills and debris on floor in meat coolers.

Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or 4) if for immediate cooking, in the microwave.// Observed raw turkey wings being thawed in standing water inside the 3-Compartment sink.

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.// Observed dust buildup on fan units located in the meat preparation area.