SOUTH COBB DINER

Food separated and protected — Inspector Note: Observed raw shelled eggs stored behind shredded cheese in the prep top cooler in the main kitchen. Observed raw beef patty stored above whole cut steak in the cooler drawer in the main kitchen. Observed raw fish stored above RTE sauces in the outdoor walk-in cooler. Observed raw bacon stored above cooked vegetable in the outdoor walk-in cooler. C/A: Food shall be stored by separating according to the minimum internal cooking temperature COS: Raw shelled egs moved to the front of the prep top cooler; raw fish and raw bacin moved to bottom shelves in the walk-in cooler.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods (see asterisk items*) cold holding above 41f in the outdoor walk-in cooler. C/A: TCS foods shall be maintained at 41f or below when cold holding. COS: Items discarded.

Proper hot holding temperatures — Inspector Note: Observed stuffing and grean beans holding below 135f in the warmer cabinet in the main kitchen. C/A: TCS foods shall be maintained at 135f or higher when hot holding. COS: Items discarded

Hands clean and properly washed — Inspector Note: Observed gloved food employee grab raw shrimp, place shrimp on grill, take glove off, put new glove on, and touch utensils without washing hands at grill prep. Observed food employee grab raw chicken, place chicken on grill, and continue to touch utensils without changing gloves or washing hands. 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 after working with raw foods. COS: Food employee washed hands

Response procedures for vomiting & diarrheal events — Inspector Note: PIC could not provide written procedures for vomit and fecal clean-up. C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Food separated and protected — Inspector Note: Observed raw shelled eggs stored behind shredded cheese in the prep top cooler in the main kitchen. Observed raw bacon stored above RTE sauces and meatloaf; Raw beef stored above fish and sauces in the outdoor walk in cooler. Observed raw steak stored above cooked sausage and deli meats; and behind cut vegetable in the grill cooler drawers. C/A:Raw animal meats shall be stored according to minimum internal cooking temperatures. Raw animal meats shall be stored underneath ready to eat foods to prevent contamination. COS: Raw shelled eggs moved to front of cheese; raw steak moved to bottom of grill cooler drawer, raw bacon moved below RTE foods, raw beef moved below RTE foods.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black residue build-up on the blade of the can opener located on a prep table in the main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food employee wash several knives with soap and water, rinse the knives, then stored the knives for clean-in use, without sanitizing. C/A: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in Hot water manual operations by immersion for at least 30 seconds in water at a temperature of 171°F (77°C) or above 2. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator; P or 3. Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Contact times shall be consistent with those on EPA-registered label use instructions by providing: (i) Except as specified under paragraph 3(ii) of this subsection, an contact time of at least 10 seconds for a chlorine solution specified under subsection (6)(n)1 of this Rule; P (ii) A contact time of at least seven seconds for a chlorine solution of 50 ppm that has pH of 10 or less and a temperature of at least 100ºF (38ºC) or a pH of 8 or less and a temperature of at least 75ºF (24ºC); P (iii) A contact time of at least 30 seconds for other chemical sanitizing solutions; P or (iv) A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization. COS: Knives placed in dish machine to re-wash and sanitize.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods (see asterisk* items) cold holding above 41f in the prep top cooler and prep top cooler 2 in the main kitchen and outdoor walk-in cooler. COS: Lettuce and cheese prepped within 2 hours: placed in walk-in cooler to cool to 41f. All other items discarded. C/A: TCS foods shall be maintained at 41f or below when cold holding. COS:

Proper hot holding temperatures — Inspector Note: Observed several TCS foods (see asterisk items) holding below 135f in the steam well and warmer cabinet in the main kitchen. C/A: TCS foods shall be maintained at 135f or higher when hot holding. COS: Black eyed peas reheated to 207f. All other items discarded.