MARIETTA LOCAL THE

Wiping cloths: properly used and stored — Inspector Note: 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.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: 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.

Wiping cloths: properly used and stored — Inspector Note: 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.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: 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.

Physical facilities installed, maintained, and clean — Inspector Note: 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

PIC present, demonstrates knowledge, performs duties — Inspector Note: 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

Hands clean and properly washed — Inspector Note: 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

Proper eating, tasting, drinking, or tobacco use — Inspector Note: 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

Adequate handwashing facilities supplied & accessible — Inspector Note: 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.

Food separated and protected — Inspector Note: 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

Proper reheating procedures for hot holding — Inspector Note: 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.

Proper cold holding temperatures — Inspector Note: 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.

Proper hot holding temperatures — Inspector Note: 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.

Proper date marking and disposition — Inspector Note: 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.