FEMI MARIETTA LIVING

Nonfood-contact surfaces clean — Inspector Note: Observed inside of reach-in cooler in main kitchen with food debris. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no soap at only hand-wash sink in main kitchen. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Soap provided.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed cleaned dishes stored facing up, exposed to contaimnation along dish rack in main kitchen. C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted.

Insects, rodents, and animals not present — Inspector Note: Observed large dog enter main kitchen area during food preparation. C/A: Live animals may be allowed in the following situations if the contamination of food, clean equipment, utensils, and linens; and unwrapped single-service and single-use articles cannot result: In areas that are not used for food preparation and that are usually open for customers, such as dining and sales areas, service animals that are controlled by the disabled employee, person or trainer of such animal, if a health or safety hazard will not result from the presence or activities of the service animal; Pets in the common dining areas of group residences or institutional care facilities at times other than during meals if: (I) Effective partitioning and self-closing doors separate the common dining areas from food storage or food preparation areas; and (II) Condiments, equipment, and utensils are stored in enclosed cabinets or removed from the common dining areas when pets are present; and (III) Dining areas including tables, countertops, and similar surfaces are effectively cleaned before the next meal service; and (v) In areas that are not used for food preparation, storage, sales, display, or dining, in which there are caged animals or animals that are similarly restricted, such as in a variety store that sells pets or a tourist park that displays animals. COS: Door closed to food prep area/main kitchen.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed large pot stored in front of only hand-sink in main kitchen rendering sink inaccessible. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Pot removed, sink accessible.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no soap at only hand-wash sink in main kitchen. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Soap provided.

Pasteurized foods used: Prohibited foods not offered — Inspector Note: Observed 3-boxes of 60 unpasteurized eggs observed in RIC in main kitchen area. C/A: Pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of: (i) Foods such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages, P and (ii) Except as specified in paragraph 6 of this subsection, recipes in which more than one egg is broken and the eggs are combined; P 6. The requirement in paragraph 2(ii) of this subsection does not apply if: (i) The raw eggs are combined immediately before cooking for one consumer’s serving at a single meal, cooked to 145°F (63°C) for 15 seconds, and served immediately, such as an omelet, soufflé, or scrambled eggs; (ii) The raw eggs are combined as an ingredient immediately before baking and the eggs are thoroughly cooked to a ready-to-eat form, such as a cake, muffin, or bread; or (iii) The preparation of the food is conducted under a HACCP plan that: (I) Identifies the food to be prepared, (II) Prohibits contacting ready-to-eat food with bare hands, (III) Includes specifications and practices that ensure: I. Salmonella Enteritidis growth is controlled before and after cooking, and II. Salmonella Enteritidis is destroyed by cooking the eggs to 155°F (68°C) for 15 seconds or COS: Eggs properly segregated and labeled for only single, immediate service cooked to 145F or for use as an ingredient for baking.