BASECAMP AT KENNESAW MOUNTAIN

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed numerous containers in the dishwashing area on the rack stacked wet. CA: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: PIC separated dishes to air dry.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: No temperature measuring device available to check surface temperature of dishes in the dish machine. CA: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. REQUIRED WITHIN 10 DAYS

Proper cold holding temperatures — Inspector Note: Observed cold holding temperature violations in the main kitchens reach in cooler; in the grill area prep top cooler beside the fryer and prep top cooler COS: All foods discarded except the foods in the main kitchen's reach in cooler which were reduced to 41F temperature at approximately 3PM.

Proper hot holding temperatures — Inspector Note: Observed hot holding temperature of mashed potatoes in the oven of the main kitchen at temperatures below 135F. CA: Hot held TCS foods must be maintained at 135F or above. COS: Temperatures were 170F and 166F at 2:45PM

Proper cooling time and temperature — Inspector Note: Observed casserole and gravy cooling at an insufficient rate that would not achieve 135F to 70F within 2 hours. CA: 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. COS: Gravy placed in shallow pans on an ice bath. Temperature at 3:35Pm were 68F. Hash brown casserole discarded.