Marathon Feed INC

Year by year

Inspections

1. Jul 27, 2026 Routine · No items found

   No violations cited.

2. Aug 4, 2025 Routine · 1 priority, 4 priority foundation, 1 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Cottage cheese, sour cream, and salsa in the Kitchen Reach-in Cooler were observed cold held at 45.0, 44.3, 45.1°F respectively.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring food temperatures during cold holding.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Squeeze bottles of sauces and dressings in the Prep Table and the Kitchen Reach-in Cooler were not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The kitchen reach-in cooler is not sufficient in capacity to hold foods at temperatures below 41F.

     Correction: Call for service. Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     The handwash sink on the cafe counter side was without paper towel for drying hands.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Crock pots are not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

3. Aug 21, 2024 Routine · 2 priority, 1 priority foundation, 1 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     Tartar sauce in the Prep Table was date marked 8/12 and should have been discarded on 8/18.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The dishwasher is not sanitizing dishware at the proper chemical concentration for chlorine. The chemical concentration of the diswasher was observed at 10ppm chlorine.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     The handwashing sink in the kitchen is not in working order and is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Empty egg cartons were observed stored on top of food storage containers on the shelving in the kitchen.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

4. Sep 19, 2023 Routine · 2 priority, 2 priority foundation
   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Tartar sauce, removed from its original container and placed an a secondary food containers had exceeded its date mark. The tartar sauce was dated 9/1. The inspection was conducted on 9/19.

     Correction: Ready-to-eat Time/Temperature Control for Safety Food requiring a date mark, must be used or discarded after 7 days.

     Code 3-501.18 (A)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     Spray bottles containing chlorine based sanitizer were observed at a 10 PPM. This concentration is below the required minimum specification in the food code.

     Correction: Provide training to employees on the proper mixing and testing of chemical sanitizer.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding cooling.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees. A handout on cooling methods was provided at the end of the inspection.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)