How many inspections has Marathon in Hialeah had?

Marathon in Hialeah has 2 FDACS food safety inspection(s) on record from January 2022 to present.

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

Marathon in Hialeah was most recently inspected by FDACS on June 28, 2023 (Met Inspection Requirements).

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

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

Marathon in Hialeah

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

6691 Nw 169th St, Hialeah, FL 33015

Miami-Dade County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Growing Network Two Corp
FDACS Estab #: 402703

Overview

Marathon convenience store in Hialeah received a stop-sale order on June 28, 2023 after an inspection found hot-held empanadas maintained at temperatures between 106°F and 128°F in a steam table for less than two hours, below the required 135°F minimum. The product was voluntarily reheated to 165°F at the time of inspection. The same inspection documented 20 total violations across multiple categories: the person in charge could not answer questions relating to foodborne illness prevention; the establishment lacked written procedures for cleanup of vomit and diarrhea events; multiple fruit flies were observed at the floor drain of the ware wash sink and mop sink in the backroom; and a threaded faucet on the front wall was missing a required backflow prevention device. A prior focused inspection on June 19, 2023 found no violations but noted that a trainee was present during the inspection. Employee Health Guidelines, Time as a Public Health Control Requirements, and Food Allergy Awareness documentation were provided to the facility following the violations.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

20Violations

Last inspected FDACS: June 28, 2023

Marathon in Hialeah: FDACS Inspection History (2)

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 — 2 inspections

Jun 28, 2023 — Met Inspection Requirements· 20 violations· Met Requirements

Inspector: SCOTT HOUSE, 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].

Risk-Based Violations

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Food Service Area: Fifteen empanadas in steam table with probed temperatures between 106 F and 128 F in steam table for less than two hours. COS: Voluntarily Reheated to 165 f at time of inspection x Print Date: 6/28/2023 Page 1 of 5 23 Pf Citation Description: Disclosure for animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food does not include a description of the animal-derived food or identification of the animal-derived food by asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. 3-603.11(B) Pf Observation: Food Service Area: Discloser not present for cooked to order eggs and hamburgers.

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

Person in charge at time of inspection could not answer questions that relate to foodborne illness. o

2-501.11 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 PfPf

Establishment does not have written employee procedures for cleanup of a vomit and diarrhea event.

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Food Service Area: Paper towels not available at only hand sink. COS: Provided at time of inspection.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Food Service Area: Employee observed filling cup of water in only hand sink.

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.

Establishment does not have a 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)

Food Service Area: Ambient air thermometer missing in countertop flan cooler at service counter. Retail Area: Ambient air thermometer missing in retail sandwich display cooler.

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

Food Service Area: Two containers of sugar at espresso station not labeled as to contents.

6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf

Backroom Area: Multiple fruit flies at floor drain of ware wash sink and mop sink

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Food Service Area: Handle less container stored in container of sugar under espresso machine covered with sugar.

4-803.11 Soiled linens not kept in clean, nonabsorbent receptacles or clean, washable laundry bags or not stored and transported to prevent contamination of food, clean equipment, clean utensils, or single-service and single-use articles. 4-803.11

Processing Area: Soiled oven mitts stored on oven.

4-501.12 Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12

Processing Area: Cutting board at sandwich prep station scored and pitted.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Processing Area: Countertop microwave with chipped paint and rust build-up inside.

5-203.14 Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air gap or installation of an approved backflow prevention device. 5-203.14 Pf

Outside Area: Threaded faucet on front wall missing backflow prevention device.

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

Outside Area: Only restroom missing self closer on 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 uncovered and full.

5-501.11 Storage area or enclosure for refuse, recyclables, or returnables not clean. 5-501.115

Outside Area: Dumpster enclosure with trash build-up on grounds throughout.

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: Soil build-up under beverage shelving in walk in cooler.

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

Processing Area: Water damaged ceiling tiles over prep table adjacent to microwave oven.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Processing Area: Employee children stroller stored touching reach in prep cooler. Food Service Area: Employee backpack stored with open single service items at service counter.

Jun 19, 2023 — Focused Inspection· Focused Inspection

Inspector: GUISELLA URIBE, ENVIRONMENTAL SPECIALIST II

Comments: Trainee present during inspection. All violations verified by primary inspector. Employee Health Guidelines and reporting agreement, Time as a Public Health Control Requirements, Food Allergy Awareness, Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events documents provided.

No violations or enforcement actions recorded for this inspection.

Marathon in Hialeah: Frequently Asked Questions

When was Marathon in Hialeah last inspected?: Marathon in Hialeah was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on June 28, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Marathon in Hialeah had?: Marathon in Hialeah has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Marathon in Hialeah find?: Marathon in Hialeah was most recently inspected by FDACS on June 28, 2023 (Met Inspection Requirements).
Has Marathon in Hialeah had any stop-sale or stop-use orders?: No, Marathon in Hialeah has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Marathon in Hialeah?: The most frequently cited FDACS violations at Marathon in Hialeah 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; 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf; 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf.