MARATHON YACHT CLUB Inspection – August 16, 2024

High Priority 2

#4High Priority08B-01-4

High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (48*F – Cold Holding); cheese (49*F – Cold Holding); butter (51*F – Cold Holding), as per chef the food was in the walking cooler and was put into reach in at 10:30 today. Less than 4 hours ago. All food was relocated to the walk-in cooler to rapid cool

Intermediate 3

#6Intermediate22-02-4

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

#7Intermediate02B-02-5

Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. emailed to and printed and posted by chef. **Corrected On-Site**

Corrected On-Site

#8Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and pork in walking cooler not date marked

Basic 3

#1Basic36-32-5

Basic – Ceiling/ceiling tile shows damage or is in disrepair.

#2Basic14-74-7

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lift lid unit across from grill is not cold holding at 41 F or below. Thermostat was turned to colder temp by chef

#3Basic22-16-4

Basic – Reach-in cooler interior floor have accumulation of residues

Florida Food Watch