MARIETTA LOCAL THE

Observed two sanitizer buckets with towels in main kitchen under prep top tables both with a QAC concentration of 100ppm.

CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n).

COS: Both buckets were remade and had a new concentration of 200 ppm QAC.

Current inspection not posted for customer review.

CA: Current inspection must remain posted within 15' of main entrance, where customers can approach within 1', 5-7' from floor, and in a conspicuous location. Correct within 3 days.

Observed grill cook touch raw chicken then change gloves without washing hands and touch bread and clean equipment

C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After caring for or handling service animals or aquatic animals (iii) After handling soiled equipment or utensils (iv) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (v) When switching between working with raw food and working with ready-to-eat food; (vi) Before donning gloves to initiate a task that involves working with food; (vii) After engaging in other activities that contaminate the hands.

COS: PIC instructed employee to remove gloves and properly wash hands before donning new gloves. Bread was discarded

Observed raw chicken stored behind raw eggs and vegetables in top shelf of grill cooler. Observed raw eggs stored behind vegetables in top shelf of grill cooler. Observed raw bacon in walk in cooler in main kitchen stored above raw potatoes.

CA: Food shall be protected from cross contamination by arranging food based on cooked temperatures.

COS: Chicken moved in front of raw eggs and vegetables. Raw eggs moved in front of vegetables. bacon discarded

Observed mashed potatoes reheated to 158F on grill top placed in steam for service in main kitchen.

CA: Food reheated for holding shall reach at temperature of 165F.

COS: Mashed potatoes reheated to 180F.

Observed multiple items in walk-in cooler and grill cooler in main kitchen cold holing above 41F (see asterisk for food items and temperatures). Observed single serve butter at self-serve stand holding at 69F.

CA: ALL TCS FOOD COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: Items in grill cooler were discarded. Items in walk-in cooler were discarded.

Observed grits hot holding at 130F and mashed potatoes hot holding at 128F in steam well compartment in main kitchen.

CA: All TCS foods shall be hot held at 135F and above.

COS: grits were discarded and mashed potatoes were reheated to 180F at 9:56AM.

No agreement observed for key drop deliveries

C/A: Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required.

PIC will email key drop delivery agreement as well the next 4 key drop deliveries with temperatures and signatures to ensure monitoring

Observed two water bottles stored next to food and clean dishware on shelves in dry food storage area in main kitchen area.

CA: EMPLOYEES SHALL CONSUME AND STORE THEIR FOOD/DRINKS IN DESIGNATED AREAS AWAY FROM FOOD PREP/STORAGE AREAS AND IN A MANNER THAT PREVENTS THE CONTAMINATION OF FOOD, CLEAN UTENSILS, EQUIPMENT, FOOD PREP AND STORAGE AREAS.

COS: water bottles were removed

Observed employee wash hands in prep sink in main kitchen.

CA: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.

COS: PIC directed employee to wash hands in hand sink.

Observed meatloaf in grill cooler stored beyond 7-day shelf life. Upon discussion with PIC and Cook it was verified that the meatloaf was cooked September 16th and improperly date marked for September 24th.

CA: Food shall be labeled with the day it is prepared or opened. All cooked or prepped foods must be used or discarded within 7 days.

COS: Meatloaf was discarded.

Observed sanitizer bucket with towel on prep top by dishwashing area with QAC concentration of 0ppm.

C/A: Ensure wiping cloths are stored in a chemical sanitizer solution at the proper concentration specified.

Current inspection not posted for customer review.

CA: Current inspection must remain posted within 15' of main entrance, where customers can approach within 1', 5-7' from floor, and in a conspicuous location. Correct within 3 days.

Observed build-up on ceiling and ceiling vents in main kitchen above food prep and food and clean equipment storage.

CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food product

OBSERVED RAW EGG WASH STORED IN ICE BATH COLD HOLDING ABOVE 41F IN CHICKEN STATION PREP TOP COOLER. OBSERVED RAW CHICKEN BREAST COLD HOLDING ABOVE 41F IN PREP TOP COOLER AT CHICKEN STATION IN MAIN KITCHEN. OBSERVED PIMENTO CHEESE, MELON, SLICED TOMATOES, MARINATED RAW CHICKEN BREAST AND TWO PANS OF GRITS COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN

C/A/: ALL TCS FOOD COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: CHICKEN BREASTS IN PREP TOP COOLER WERE SEPARATED INTO SMALLER PORTIONS; PIC ADDED MORE ICE IN ICE BATH FOR RAW EGG WASH, 38F @ 10AM. PIMENTO CHEESE, MELON, SLICED TOMATOES AND TWO PANS OF GRITS IN WIC WERE DISCARDED; RAW MARINATED CHICKEN BREAST WERE SEPARATED INTO SMALLER PORTIONS AND ICE ADDED

OBSERVED TWO COFFEE CUPS STORED ON SHELVES ABOVE FOOD PREP AREAS IN MAIN KITCHEN AREA

C/A: EMPLPOYEES SHALL CONSUME AND STORE THEIR FOOD/DRINKS IN DESIGNATED AREAS AWAY FROM FOOD PREP/STORAGE AREAS AND IN A MANNER THAT PREVENTS THE CONTAMINATION OF FOOD, CLEAN UTENSILS, EQUIPMENT, FOOD PREP AND STORAGE AREAS.

COS: CUPS REMOVED

OBSERVED EMPLOYEE WITH GLOVES ON HANDLE RAW CHICKEN AND THEN TOUCH CLEAN EQUIPMENT, PREP FOOD AND WIPE NOSE

C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After caring for or handling service animals or aquatic animals (iii) After handling soiled equipment or utensils (iv) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (v) When switching between working with raw food and working with ready-to-eat food; (vi) Before donning gloves to initiate a task that involves working with food; (vii) After engaging in other activities that contaminate the hands.

COS: PIC INSTRUCTED EMPLOYEE TO REMOVE GLOVES AND PROPERLY WASH HANDS BEFORE DONNING NEW GLOVES

OBSERVED FRIES ON COUNTER NEAR FRY STATION COLD HOLDING AT 45F. OBSERVED BOILED EGGS AND ROASTED TOMATOES COLD HOLDING IN PREP TOP COOLER ABOVE 41F IN MAIN KITCHEN. OBSERVED MULTIPLE RAW CHICKEN BREAST PANS AND CONTAINERS COLD HOLDING IN CHICKEN STATION PREP TOP COOLER ABOVE 41F IN MAIN KITCHEN. OBSERVED RAW SHELLED EGGS COLD HOLDING IN COOLER DRAWERS IN GRILL STATION ABOVE 41F. OBSERVED RAW SHELLED EGGS, PIMENTO CHEESE, CONTAINERS OF RAW CHICKEN BREAST AND MULTIPLE PANS OF GRITS COLD HOLDING ABOVE 41F IN WIC.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINAINED AT 41F OR BELOW

COS: CHICKEN WAS PALCED ON ICE; EGGS, GRITS, PIMENTO CHEESE AND TOMATOES WERE DISCARDED

OBSERVED DISHES/EQUIPMENT BEING SANITIZED IN DISH MACHINE WITH NO SANITIZER.

C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13)
2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective;
3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions;

COS: FACILITY WILL USE 3-COMPARTMENT SINK UNTIL DISH MACHINE IS FIXED

OBSERVED BUILD-UP IN TEA URN NOZZLES IN FRONT FOOD SERVICE AREA

C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

COS: PIC HAD NOZZLES CLEANED AND SANITIZED

CONSUMER ADVISORY IS MISSING THE PROPER REMINDER FOR RAW PROTEINS THAT MAY BE SERVED RAW OR UNDERCOOKED; RAW ANIMAL DERIVED PRODUCTS MUST BE ASTERISKED TO A FOOTNOTE THAT STATES THE FOOD MAY BE SERVED RAW AND/OR UNDERCOOKED AND THAT CONSUMING RAW ANIMAL PRODUCTS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS

EHS WILL FOLLOW-UP WITHIN 72 HRS

Observed several TCS food items stored at above 41F (See asterisks).

C/A: Maintain all TCS foods at 41°F and below.

COS: PIC advised that food delivery was received less than an hour ago in reference to WIC temperature fluctuations. All food items were discarded or moved to cooler to rapidly cool to 41F.Walk in cooler ambient temperature dropped to 41 F at 12:20pm.

Observed food debris and ice in basin of hand-sink in main kitchen area of facility. C/A: Ensure that handwashing sink is not used for purposes other than handwashing.

Observed scoop handle stored in contact with food in flour bulk container under prep table in main kitchen. Observed handles of spoons in contact with food in bain-marie cooler in main kitchen. C/A: Ensure utensils are stored with their handles above the top of the food and the container to prevent contamination.

Observed several TCS food items stored at above 41F (See asterisks).

C/A: Maintain all TCS foods at 41°F and below. COS: All food items were discarded or move to walk-in cooler to rapidly cool to 41F.

COS: Operator stated items in walk in cooler increased temperature because door was kept open so door kept closed. Walk in cooler ambient temperature dropped to 42 F at 11:15.

Observed gravy hot holding in steam well compartment in main kitchen at 111F (See asterisks). Sausage on counter above grill cooler drawers at 80 F.

C/A: Maintain all TCS foods with are hot held at 135F and above.

COS: Discarded.

Observed no food manager certification for food manager at establishment. C/A: Food service establishment must obtain certified Food Safety Manager certification in 60 days.

Observed PIC drinking coffee cup in front area without lid and straw. Observed several half drunken water bottles stored on shelves near Prep Top Cooler in Main.

CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS: PIC placed straw in cup. Water bottles discarded.

Observed container of french toast batter uncovered inside of walk in cooler in Main. Observed container of sausage and bacon uncovered stored above grill cooler drawers in Main.

C/A: Unless cooling food shall be stored covered.

COS: Covered

Observed slime inside of ice dispenser at soda machine in dining area. Observed black substance inside of spout of tea urns in dining area.

CA: Food contact surfaces shall be clean to sight and touch.

COS: Cleaned and sanitized

Observed spray bottles not labeled in warewashing area in Main.

C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

COS: Labeled.

Observed box of detergent stored on stop of canned apples in basement area.

C/A: Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

COS: Removed

Observed food employees preparing sanitizer buckets at 3-compartment sink in main kitchen with sanitizer dispenser in disrepair. QA and chlorine concentration at 0 ppm.

C/A: Ensure wiping cloths are stored in a chemical sanitizer solution at the proper concentration specified.