UNWINE'D & TAP
3901 Mary Eliza Trce Nw Ste 120 Marietta, Cobb, GA 30064-1095
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Official Inspection History
1 recorded inspectionWiping cloths: properly used and stored — Inspector Note: Observed wiping cloths store in sanitizer bucket in main kitchen testing at 0ppm QAC C/A-When not in use dirty wiping cloths shall be Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) COS- Sanitizer bucket remade to 200ppm QAC
Proper cooling time and temperature — Inspector Note: Observed marinara, raw beef kabobs, raw fish, and pasta not cooling at a rate fast enough to achieve proper cooling' all items were tightly wrapped with plastic wrap. See temps below C/A-Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS- all items placed in ice baths uncovered in WIC for rapid cooling.