MARIETTA DINER

Food properly labeled; original container — Inspector Note: Observed two cartons of heavy whipping cream stored at the bottom of the prep top unit with an expiration date of 5/8/26 and 4/8/28. C/A Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P COS: Food Discarded

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed metal trays stacked wet in the main kitchen on the shelf. Observed large plastic storing containers stacked wet on the shelf in the pantry in the main kitchen. C/A Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and COS: PIC instructed the staff to unstack the trays

Nonfood-contact surfaces clean — Inspector Note: Observed deli cutter and the meat cutting saw with visible food debris on the exterior chute of the saw. Observed the fan covers in the WIC#2 and WIC#3 with visible black substance build-up. Observed automatic potato peeler with residue still remaining on the chute even after washing Observed the Oven doors in the soup prep area covered with baked grease C/A The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: Needs to be corrected in 72 hours

Food stored covered — Inspector Note: Observed two trays of pancake batter stored uncovered in the RIC in the main kitchen. Observed chopped chicken, chopped bacon, potato salad, tuna salad, chicken salad stored at the bottom of the prep top unit uncovered. Observed nacho cheese and mozzarella sticks uncovered at the bottom of the prep top unit in the main kitchen C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: Some food was discarded and other was covered

Proper cold holding temperatures — Inspector Note: Observed numerous TCS food items stored in the RIC and at the prep top unit with a temperature above 41*F See table below C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Food was discarded