REGAL POINTE OF EAST COBB

Physical facilities installed, maintained, and clean — Inspector Note: Observed black build up on walls by the dishwasher in the ware washing area. 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. Facility has 72 hours to clean walls.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed to-go container of employee food stored on top of clean racks in main kitchen. C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Employee food moved to office area.

Proper cold holding temperatures — Inspector Note: Observed baked potatoes, sliced cheese, and iceberg lettuce in one door reach in cooler of main kitchen temping above 41F. Observed turkey in the walk-in cooler of main kitchen temp above 41F. 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: Discarded

Proper hot holding temperatures — Inspector Note: Observed cheese stuffed pasta and manicotti pasta in warmer cabinet of main kitchen hold below 135F. 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: Manicotti and stuffed shells reheated at 2:10 pm to 208F and 193F, respectively, at 2:33 pm in the oven of main kitchen.