MARIETTA LOCAL THE

Observed two sanitizer buckets with towels in main kitchen under prep top tables both with a QAC concentration of 100ppm.

Current inspection not posted for customer review.

Observed grill cook touch raw chicken then change gloves without washing hands and touch bread and clean equipment 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; (ii) After caring for or handling service animals or aquatic animals (iii) After handling soiled equipment or utensils (iv) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (v) When switching between working with raw food and working with ready-to-eat food; (vi) Before donning gloves to initiate a task that involves working with food; (vii) After engaging in other activities that contaminate the hands. COS: PIC instructed employee to remove gloves and properly wash hands before donning new gloves. Bread was discarded.

Observed raw chicken stored behind raw eggs and vegetables in top shelf of grill cooler. Observed raw eggs stored behind vegetables in top shelf of grill cooler. Observed raw bacon in walk in cooler in main kitchen stored above raw potatoes.

Observed mashed potatoes reheated to 158F on grill top placed in steam for service in main kitchen.

Observed multiple items in walk-in cooler and grill cooler in main kitchen cold holing above 41F (see asterisk for food items and temperatures). Observed single serve butter at self-serve stand holding at 69F.

Observed grits hot holding at 130F and mashed potatoes hot holding at 128F in steam well compartment in main kitchen.

No agreement observed for key drop deliveries C/A: Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required. PIC will email key drop delivery agreement as well the next 4 key drop deliveries with temperatures and signatures to ensure monitoring.

Observed employee wash hands in prep sink in main kitchen.

Observed meatloaf in grill cooler stored beyond 7-day shelf life. Upon discussion with PIC and Cook it was verified that the meatloaf was cooked September 16th and improperly date marked for September 24th.

Observed two water bottles stored next to food and clean dishware on shelves in dry food storage area in main kitchen area.

Observed sanitizer bucket with towel on prep top by dishwashing area with QAC concentration of 0ppm. C/A: Ensure wiping cloths are stored in a chemical sanitizer solution at the proper concentration specified.

Current inspection not posted for customer review.

Observed build-up on ceiling and ceiling vents in main kitchen above food prep and food and clean equipment storage.

OBSERVED RAW EGG WASH STORED IN ICE BATH COLD HOLDING ABOVE 41F IN CHICKEN STATION PREP TOP COOLER. OBSERVED RAW CHICKEN BREAST COLD HOLDING ABOVE 41F IN PREP TOP COOLER AT CHICKEN STATION IN MAIN KITCHEN. OBSERVED PIMENTO CHEESE, MELON, SLICED TOMATOES, MARINATED RAW CHICKEN BREAST AND TWO PANS OF GRITS COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN C/A/: ALL TCS FOOD COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: CHICKEN BREASTS IN PREP TOP COOLER WERE SEPARATED INTO SMALLER PORTIONS; PIC ADDED MORE ICE IN ICE BATH FOR RAW EGG WASH, 38F @ 10AM. PIMENTO CHEESE, MELON, SLICED TOMATOES AND TWO PANS OF GRITS IN WIC WERE DISCARDED; RAW MARINATED CHICKEN BREAST WERE SEPARATED INTO SMALLER PORTIONS AND ICE ADDED.

OBSERVED TWO COFFEE CUPS STORED ON SHELVES ABOVE FOOD PREP AREAS IN MAIN KITCHEN AREA C/A: EMPLPOYEES SHALL CONSUME AND STORE THEIR FOOD/DRINKS IN DESIGNATED AREAS AWAY FROM FOOD PREP/STORAGE AREAS AND IN A MANNER THAT PREVENTS THE CONTAMINATION OF FOOD, CLEAN UTENSILS, EQUIPMENT, FOOD PREP AND STORAGE AREAS. COS: CUPS REMOVED.

OBSERVED EMPLOYEE WITH GLOVES ON HANDLE RAW CHICKEN AND THEN TOUCH CLEAN EQUIPMENT, PREP FOOD AND WIPE NOSE 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; (ii) After caring for or handling service animals or aquatic animals (iii) After handling soiled equipment or utensils (iv) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (v) When switching between working with raw food and working with ready-to-eat food; (vi) Before donning gloves to initiate a task that involves working with food; (vii) After engaging in other activities that contaminate the hands. COS: PIC INSTRUCTED EMPLOYEE TO REMOVE GLOVES AND PROPERLY WASH HANDS BEFORE DONNING NEW GLOVES.

OBSERVED FRIES ON COUNTER NEAR FRY STATION COLD HOLDING AT 45F. OBSERVED BOILED EGGS AND ROASTED TOMATOES COLD HOLDING IN PREP TOP COOLER ABOVE 41F IN MAIN KITCHEN. OBSERVED MULTIPLE RAW CHICKEN BREAST PANS AND CONTAINERS COLD HOLDING IN CHICKEN STATION PREP TOP COOLER ABOVE 41F IN MAIN KITCHEN. OBSERVED RAW SHELLED EGGS COLD HOLDING IN COOLER DRAWERS IN GRILL STATION ABOVE 41F. OBSERVED RAW SHELLED EGGS, PIMENTO CHEESE, CONTAINERS OF RAW CHICKEN BREAST AND MULTIPLE PANS OF GRITS COLD HOLDING ABOVE 41F IN WIC. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINAINED AT 41F OR BELOW COS: CHICKEN WAS PALCED ON ICE; EGGS, GRITS, PIMENTO CHEESE AND TOMATOES WERE DISCARDED.

OBSERVED DISHES/EQUIPMENT BEING SANITIZED IN DISH MACHINE WITH NO SANITIZER. 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 minimum temperature based on the concentration and pH of the solution as listed in the following chart; Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) 2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; COS: FACILITY WILL USE 3-COMPARTMENT SINK UNTIL DISH MACHINE IS FIXED.

OBSERVED BUILD-UP IN TEA URN NOZZLES IN FRONT FOOD SERVICE AREA C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH COS: PIC HAD NOZZLES CLEANED AND SANITIZED.

CONSUMER ADVISORY IS MISSING THE PROPER REMINDER FOR RAW PROTEINS THAT MAY BE SERVED RAW OR UNDERCOOKED; RAW ANIMAL DERIVED PRODUCTS MUST BE ASTERISKED TO A FOOTNOTE THAT STATES THE FOOD MAY BE SERVED RAW AND/OR UNDERCOOKED AND THAT CONSUMING RAW ANIMAL PRODUCTS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS EHS WILL FOLLOW-UP WITHIN 72 HRS.