SERENITY EMPIRE AT MARIETTA

In-use utensils: properly stored — Inspector Note: Observed scoop handle stored in contact with foods (rice and ice) in bulk containers stored in main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Ice discarded and scoop removed from rice container.

Physical facilities installed, maintained, and clean — Inspector Note: Observed wall behind dish machine and floor under dish machine and 3-compartment sink in ware washing area of main kitchen soiled with black residue and debris build up. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. *Send photos of cleaned areas to EHS via email by 5/7/2026.

Certified Food Protection Manager — Inspector Note: Observed no posted CFSM certificate in public view of food service operation. Manager on-site (Linda Marshal) states she has a ServSafe food manager certificate but has not posted certificate in facility. C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. *Post CFSM in 10-days and email posted certification to EHS ([REDACTED EMAIL]). COS-5/9/26: CFSM (Linda Marshall) provided copy of food manager certification via email to EHS

Food-contact surfaces: cleaned & sanitized — Inspector Note: 1. Observed in-use dish machine dispensing chlorine sanitizer at 0ppm in warewashing area of main kitchen. 2. Observed dishes being sanitized in 3-compartment sink in QAC sanitizer measuring 0-ppm in main kitchen. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a concentration of 50ppm-100ppm; a QAC sanitizer shall have a concentration of 200ppm-400ppm or as specified by manufacturer's instructions. COS: Dish machine use discontinued for sanitization; chlorine sanitizer made manually at 3-compartment sink measuring 50ppm.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food debris accumulated along can-opener blade at prep table in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Can opener cleaned and sanitized.

Proper date marking and disposition — Inspector Note: 1. Observed eggnog (manufacture's use by date: 2/1/2026) stored in RIC in lobby held beyond maufauter's use by date. 2. Observed sour cream (manufacture's use by date: 2/17/2026) stored in WIC in main kitchen held beyond maufauter's use by date. 3. Observed corn chowder prepared in house on 4/22/2026 held beyond 7-day expiration in WIC in main kitchen. C/A: 1. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. 2. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety. COS: Eggnog, corn chowder, and sour cream discarded.

In-use utensils: properly stored — Inspector Note: Observed ice scoop handle in contact with ice in container stored in WIC in main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Ice discarded and scoop cleaned and sanitized.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed cleaned bowls and plates stored for use facing up on dish rack in main kitchen exposed to contamination. 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. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. COS: Dishes inverted.

Nonfood-contact surfaces clean — Inspector Note: Observed all wooden cabinets in lobby area with black and brown and black dirt and accumulations throughout. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Plumbing installed; proper backflow devices — Inspector Note: Observed plumbing under hand-sink in lobby area leaking water. C/A: Repair leak; A plumbing system shall be repaired according to law; P and maintained in good repair.

Physical facilities installed, maintained, and clean — Inspector Note: Observed wall behind dish machine and floor under dish machine and 3-compartment sink in main kitchen heavily soiled with mold like accumulations and debris build up. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at only hand-wash sink in main kitchen. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Paper towels provided.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 1. Observed ice machine with brown accumulation and slime along interior deflector. 2. Observed food debris accumulated along can-opener blade at prep table in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Can opener blade and ice machine cleaned and sanitized.