HAROLD'S CHICKEN & ICE BAR MARIETTA

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed prep top cooler and cooler drawers not in use and not holding temperature in main kitchen. Facility only has walk-in cooler for cold holding and cooling. CA: Equipment for cooling and holding cold food, shall be sufficient in number and capacity to provide proper food temperatures.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed bottom of walk in cooler door in disrepair. Observed water dripping from ceiling of walk in cooler in main kitchen. Observed gaskets falling off of prep top cooler doors and prep top cooler doors misaligned. CA: 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications

Physical facilities installed, maintained, and clean — Inspector Note: Observed parts of main kitchen tile and tile behind bar missing. CA: All physical facilities shall be maintained in good repair.

Proper cold holding temperatures — Inspector Note: Observed multiple items cold holding above 41F in walk-in cooler in main kitchen (see asterisk). CA: All TCS food items shall be maintained at 41F or below when cold holding. COS: Temperatures for all TCS items in walk-in cooler were checked and all items over 41F were discarded.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed non-current CDPH inspection report (score:96) posted on wall at greeter stand at front entrance. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed ice hanging and water dripping from ceiling in WIC in main kitchen. C/A: Repair unit; Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Nonfood-contact surfaces clean — Inspector Note: 1. Observed walls and ceiling near fan/condenser in WIC in main kitchen soiled with accumulated black residue and debris. 2. Observed floor of WIF in main kitchen heavily soiled with accumulated dirt and debris. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: 1. Observed large amounts of mold-like accumulations along wall behind 3-compartment sink in main kitchen. 2. Observed ceiling tile vents and walls heavily soiled with accumulated dust and dirt in main kitchen. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Proper date marking and disposition — Inspector Note: Observed ready to eat TCS foods stored in WIC in main kitchen held beyond 7-day expiration or manufacture's use by date: Cole slaw - prepped 11/12/2025 Caesar dressing cups- prepped 11/28/25 Italian dressing cups - prepped 11/13/25 Whole milk - Manufacture's use by date 12/14/2025 C/A: A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; (ii) Is in a container or package that does not bear a date or day; or (iii) Is inappropriately marked with a date or day that exceeds 7 days . COS: Milk, Casear, and Italian dressing discarded; coleslaw dated correctly (12/14/25 - prep date)