STERLING ESTATES OF WEST COBB - THE HAMPTON

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed Reach-in cooler (RIC) #2 (closest to the entrance of the storage are of the main kitchen) with an ambient temperature of 44F. C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Insects, rodents, and animals not present — Inspector Note: Observed pest harborage conditions: excess standing water and food at the bottom of the pull out drawers for both prep top units. c/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: eliminating harborage conditions.

Insects, rodents, and animals not present — Inspector Note: Observed several dead roaches around the floor drain for the sink located directly next to the (right) prep top in the main kitchen. Observed several dead pests in the two of the light shield in the main kitchen. Observed one dead roach on the wall in the dry storage area of the main kitchen. C/A: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed employee dump milk in the hand sink located in the dink prep/server prep area of the main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: discussed that hand sinks shall only be used for hand washing with PIC

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand sink next to the 3-compartment sink in the main kitchen without paper towels or any other approved hand drying methods. Observed the hand sink in the server/drink prep station in the main kitchen without paper towels or any other approved hand drying methods. Observed the only hand sink at the bar without paper towels or any other approved hand drying methods. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf COS: paper towels provided to all these sinks