How many inspections has Marathon in Fort Lauderdale had?

Marathon in Fort Lauderdale has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Marathon in Fort Lauderdale find?

Marathon in Fort Lauderdale was most recently inspected by FDACS on July 14, 2023 (Operating Without a Valid Food Permit).

Has Marathon in Fort Lauderdale had any stop-sale or stop-use orders?

No, Marathon in Fort Lauderdale has no stop-sale or stop-use orders on record with Florida FDACS.

Marathon in Fort Lauderdale

Name: Marathon in Fort Lauderdale Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: July 14, 2023

1490 W State Road 84, Fort Lauderdale, FL 33315

Broward County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Vega Service Station Corp

Part of: Marathon Florida health inspections, violations & closures

Overview

Marathon is a convenience store in Fort Lauderdale, Broward County, that operates under FDACS food retail licensing. The facility received an inspection on July 14, 2023 for operating without a valid food permit, which identified 18 violations. The inspection documented critical food safety issues including raw shell eggs stored above ready-to-eat deli meats in the walk-in cooler, dried food particle buildup on deli slicer equipment, sliced deli ham held without date marking for over 24 hours, and absence of a food temperature measuring device on premises. Most violations were corrected on site during the inspection: raw eggs were moved to the bottom shelf, the deli slicer was cleaned and sanitized, deli meats were date marked, and a metal stem thermometer was obtained. One intermediate violation remained uncorrected — the person in charge was unable to correctly answer questions about food-borne disease symptoms and conditions for employee restriction and exclusion. No additional inspections or stop-sale orders are on record.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

18Violations

Last inspected FDACS: July 14, 2023

Marathon in Fort Lauderdale: FDACS Inspection History (1)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2023 — 1 inspection

Jul 14, 2023 — Operating Without a Valid Food Permit· 18 violations· Operating Without Permit

Inspector: TARIQUL ISLAM, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Employee Health Guidelines and reporting agreement, Certified food protection manager and Norovirus clean up and disinfection handouts provided. Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the memo section of the check or money order.

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Backroom area: Raw shell eggs stored on walk in cooler shelf over deli meats and cheese. COS: Raw shell eggs placed on bottom shelf by person in charge. x

4-602.11(C) Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) PP

Processing area: Dried food particles build up on meat guard and blade of deli slicer. COS: Deli slicer was cleaned and sanitized during inspection. x

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Pic was unable to correctly respond to questions relate to food borne disease and symptoms that maycause food borne disease. Also, was unable to relate conditions of restriction and exclusion. o

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Backroom area: Sliced deli ham held in walk in cooler for over 24 hours not date marked. COS: Deli meats were date marked by person in charge. x Print Date: 7/14/2023 Page 1 of 5 24 Pf Citation Description: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf Observation: Food establishment does not have any written procedures to address clean up procedures foraccidental vomiting and diarrheal incidents.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

No certified food protection manager.

Good Retail Practice Violations

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Backroom area: Chest freezers missing thermometers.

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Food service area: No metal stem thermometer available on premises. COS: Thin probe metal thermometer obtained during inspection.

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Processing area: Bulk sugar bins not labeled.

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Backroom area: Raw wood shelving in walk in cooler.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Processing area: No chemical sanitizer strength measuring test kit available on premises.

4-501.14 Warewashing equipment; sinks, basins or other receptacles used for washing or rinsing raw food or laundering wiping cloths; or drainboards or equipment used to substitute for drainboards not cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and ensure the equipment performs its intended function, and at least every 24 hours when used. 4-501.14

Processing area: Black mold like substances build up in 3 compartment sink. COS: 3 compartment sink was cleaned and sanitized during inspection.

5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf

Processing area: 3 compartment sink directly plumbed.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Backroom area: No self closer installed on restroom door.

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outside area: Dumpster lids open.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Backroom area: Walk in cooler fanguards and ceiling dusty.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Retail area: Stained ceiling tiles.

6-202.11 Light bulb not shielded, coated, or otherwise shatter-resistant in an area where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamp not protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. 6-202.11

Processing area: Lighting fixtures over prep area not shielded.

99 The food establishment is operating without a valid food permit. An application for a food permit has been submitted. Food Establishment shall remit payment of appropriate fee within 10 days. 500.12(1)(a)F.S., 5K-4.020(4)(b) F.A.C.

This food establishment was found to be operating prior to the initial inspection without a valid food permit. o

Marathon in Fort Lauderdale: Frequently Asked Questions

When was Marathon in Fort Lauderdale last inspected?: Marathon in Fort Lauderdale was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on July 14, 2023. Inspection type: Operating Without a Valid Food Permit.
How many inspections has Marathon in Fort Lauderdale had?: Marathon in Fort Lauderdale has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Marathon in Fort Lauderdale find?: Marathon in Fort Lauderdale was most recently inspected by FDACS on July 14, 2023 (Operating Without a Valid Food Permit).
Has Marathon in Fort Lauderdale had any stop-sale or stop-use orders?: No, Marathon in Fort Lauderdale has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Marathon in Fort Lauderdale?: The most frequently cited FDACS violations at Marathon in Fort Lauderdale are: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P; 4-602.11(C): Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) P.