ESCO MARIETTA

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single use bowls/plates stored facing up exposed to contamination along top of prep top cooler in main kitchen. C/A: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. COS: Single use articles stored correctly.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no chlorine test strips at facility to verify chlorine sanitizer concentration. C/A: Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

Nonfood-contact surfaces clean — Inspector Note: Observed accumulated debris and dirt along floor in WIF in main kitchen primarily under shelving. 2. Observed shelving in WIC in main kitchen with accumulated food debris. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Insects, rodents, and animals not present — Inspector Note: Observed exit door in main kitchen near mop sink with openings along edges and large gap under door allowing potential entry of pests. C/A: Repair door; outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. *Door must be repaired by next routine inspection to avoid a notice of violation.