WALK ON'S SPORTS BISTRO - WEST COBB

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed facility displaying an inspection from the previous owner prior to the change of ownership in 2025. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Correct within 72 hrs.

In-use utensils: properly stored — Inspector Note: Observed 2 knives stored in between two prep table in the main kitchen area. 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); COS: knives removed and placed in the ware washing area to be washed

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed numerous metal pans and plastic containers being wet stacked on the clean dish storage shelf in the ware washing area. C/A: After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and COS: items moved to allow for air drying

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed consumer advisory on menu without a disclosure and in lowercase letters. C/A: The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Correct with in 10 calendar days.

Approved thawing methods used — Inspector Note: Observed raw chicken thawing in stagnant water in the middle compartment of the 3-compartment sink located in the main kitchen. Observed raw steak in a metal container thawing in stagnant water in the first compartment of the 3 compartment sink located in the main kitchen. C/A: time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; COS: steak and chicken voluntarily discarded

Washing fruits and vegetables — Inspector Note: Observed raw alligator (PER PIC) thawing in the dedicated vegetable prep sink. After discussing the purpose of the vegetable prep sink with PIC, EHS observed raw steak thawing in the vegetable prep sink. C/A: raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS: both items removed from sink and sink sanitized with lactic acid; Discussed with PIC that the vegetable prep sink shall only be for washing fruits and vegetables and Ready-to-eat food such as potatoes, soups, chili, sauces, etc., may be thawed, rehydrated, or cooled after cooking in the sink if the sink is cleaned and sanitized before ready to eat food is placed in the sink and again before washing whole, raw fruits and vegetables.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed preptop #3 located in front of the fryers in the main kitchen with an ambient of 47F. 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. NOTE: 1. Ambient of unit taken after EHS had calibrated thermometers to 32F. Ambient initially taken at 11:59am and observed at 47F. Ambient taken again at 12:48pm and observed at 47F. 2. Facility may not store any time/temperature control for safety food in this unit until approval by the health authority is given. 3. PIC has called a technician to service this unit

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the grill drawers located under the flat top in a state of disrepair and unable to properly close. C/A: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. NOTE: PIC stated they are in the process of ordering parts for the grill drawers

Plumbing installed; proper backflow devices — Inspector Note: Observed the pipes for the only hand sink behind the bar in disrepair. C/A: A plumbing system shall be repaired according to law; P and maintained in good repair. NOTE: 1. Facility is using a bucket temporarily to catch water so it doesn't flood the floor when food employees wash their hands. 2. PIC states they already called for a plumber

Hands clean and properly washed — Inspector Note: Observed food employee on their phone, then put on gloves and prep food without washing their hands. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P COS: food voluntarily discarded; food employee removed gloves and washed hands.

Food stored covered — Inspector Note: Observed several container of raw seafood (shrimp, catfish) stored uncovered in the walk in cooler. Observed a lemon butter sauce stored uncovered in prep top #2. Observed cut onions stored uncovered in the prep top located next to the fryer. C/A: unless cooling and protected from overhead contamination food shall be stored covered COS: items covered

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the bulk ice machine located in the main kitchen with black mold-like build up on the interior portion of the white ice dispenser. Observed black build up inside the nozzle of soda gun located near the 3-compartment sink behind the bar. C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.