Martin's Restaurant

Inspector notes: Observed ice bin with black residue inside the chute. Observed the fountain drink dispensing at the front service area with black mold like residue inside the dispensing nozzle. C/A In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or frequent too prevent accumulation of mold. COS: Ice bin and beverage dispensing need to be cleaned within 72 hours Update: On 3/11/2026 the PIC sent pictures showing the fountain drink and the ice bin clean. Violation corrected

Inspector notes: Observed sanibuckets throughout the kitchen area and at the front service area with sanitizer concentration below 50ppm. Observed sanitizer at the three compartment sink below 50 ppm. C/A Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n)(Chlorine 50-100ppm); and (ii) Laundered daily. COS Sanitizer buckets were changed and tested at 100ppm

Inspector notes: Observed the sanibucket stored on top of the counter at the front service area. C/A Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. COS: Sanitizer bucket was moved below the table

Inspector notes: Observed several rows of metal containers stacked wet on the shelf in the main kitchen next to the three compartment sink. C/A Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: Trays were unstacked

Inspector notes: Observed the shelves used to store the fryer baskets for the hashbrowns at the front service area with heavy grease build-up. C/A Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. COS Facility has 72 hours to correct the violation Update: PIC sent pictures to EHS showing the shelved have bee washed and thoroughly cleaned. Violation corrected

Inspector notes: Observed facility has a washing machine in the main kitchen used for launder sanitizer wipes and was covered in food debris. C/A . Except as specified in paragraph 2 of this subsection, laundry facilities on the premises of a food service establishment shall be used only for the washing and drying of items used in the operation of the establishment. COS: Facility has 72 hours to correct the violation

Inspector notes: Observed floors throughout the kitchen with some type of black residue. C/A Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. COS: Facility has 72 hours to correct the violation Update: Pic sent a picture to EHS showing the floors thoroughly clean. Violation corrected