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Cobb County
Long-Term Care Cobb County Permit: fsp-033-005175

A. G. RHODES COBB HEALTH & REHAB

900 Wylie Rd, Marietta, GA 30067-7857

84 B
Most Recent Score
Good
Routine • 2026-06-25
Public Records Freshness: Data current as of September 16, 2026.
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Official Inspection History

2 recorded inspections
B (84) Routine Most Recent
Inspection Date: 2026-06-25 • Violations Cited: 4
Ref: insp_ga_fsp-033-005175_2026-06-25_15951
Cited Observations & Standards
Item 17D Good Retail Practice Corrected On Site (COS)

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee food in warmer cabinet #2 in front food service in main kitchen. Observed nurse drink in country kitchen floor 2 RIC. C/A-Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS- items all discarded.

Item 2-2D Critical / Risk Factor Corrected On Site (COS)

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hands sinks on 3rd, 2nd, and 1st floor of country kitchens being used to wash utensils. C/A- A handwashing facility may not be used for purposes other than handwashing. Pf COS- All utensils removed on all floors, Ensured PIC informed all staff that hand sinks are only for hand washing only.

Item 6-1A Critical / Risk Factor Corrected On Site (COS)

Proper cold holding temperatures — Inspector Note: Observed liquid eggs, butter, shredded cheese, and heavy whipping cream on countertops in main kitchen. C/A-Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS- All items discarded.

Item 6-1B Critical / Risk Factor Corrected On Site (COS)

Proper hot holding temperatures — Inspector Note: Observed warmer cabinets 1 & 2 in the front service kitchen holding TCS foods below 135F. *see asterisk* C/A-Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above, COS- Per food prep employee pork chops were only in warmer for 15 min, reheated to above 165F in oven in main kitchen to above 165F within 2 hrs. Hamburger and hot dogs discarded.

B (89) Routine
Inspection Date: 2025-12-15 • Violations Cited: 1
Ref: insp_ga_fsp-033-005175_2025-12-15_15950
Cited Observations & Standards
Item 6-1B Critical / Risk Factor Corrected On Site (COS)

Proper hot holding temperatures — Inspector Note: Observed yams in a warmer cabinet #1 holding below 135F in main kitchen. Observed yams and a cheese burger in a warmer cabinet #2 holding below 135F in main kitchen. Observed carrots on stove top holding at 123F in main kitchen. C/A-Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above, COS- PIC placed items in over to reheat as they been in warmer for only 35 minutes. All items reheated to above 165F within 2 hours except for stove top carrots were discarded.