MARTIN'S RESTAURANT - AUSTELL LOCATION

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored in sanitizer measuring 0 ppm for chlorine. C/A:Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be stored in Chlorine sanitizez maintained between 50-100.

Food stored covered — Inspector Note: Observed onion rings,sausage, and buttermilk batter stored uncovered in the reach in cooler in the main kitchen. Observed 2 containers of bacon stored uncovered in the warmber cabinet in the main kitchen. Observed 2 containers of flour stored uncoverd on the bottom of the prep table in the main kitchen. C/A: Food shall be stored covered in order to protect from contamination.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed soda nozzles with black build-up at the drink machine at the drive thru. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper cold holding temperatures — Inspector Note: Observed sausage, pooled eggs, and buttermilk batter holding above 41f in the reach in cooler in the main kitchen. Observed cheese holding above 41f in the ice bath in the front food service. C/A: TCS foods shall be maintained at 41f or below when cold holding. COS: Items discarded

Proper hot holding temperatures — Inspector Note: Observed eggs holding below 135f on the steam table in the main kitchen.Ovserved hashbrowns holding below 135f under the heat lamp in the main kitchen. C/A: TCS foods shall be maintained at 135f or higher when hot holding. COS: Discarded