VILLAGE PARK WEST COBB

Observed two gallons of whole milk expired 12/31/25 held in RIC in main kitchen. C/A- Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS-Discarded items.

Observed no hand drying provisions at hand sink by warmer cabinet and hand sink by prep sink in main kitchen. C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels COS- Paper towels placed at both hand sinks.

Observed no inspection report posted in facility. 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.

Observed chicken temping at 90F @ 11:56 being used to make a chicken quesadilla, quesadilla was reheated to 144F and cut to serve. C/A-time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. COS- Food employee reheated chicken to 184F prior to making quesadillas.

Observed old inspection report posted. 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.

Observed raw beef patties (x2) over hot dogs and sausage in WIC. Observed shelled eggs over romaine lettuce in WIC. C/A- Food shall be protected from cross contamination by storing food based on minimum internal cook temperature. COS- PIC placed RTE foods above raw food in WIC.

Observed mixed vegetables holding below 135F on steam table in main kitchen; per employee vegetables have been on line for an hour. 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- Food Prep Employee reheated vegetables to 170F.

Observed facility has unpasteurized eggs in Prep bottom cooler and WIC. C/A-Pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of foods such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages if raw eggs are not cooked to the required temperatures specified under subsection (5)(a)1(i) or (ii) of this Rule or served with a consumer advisory in a food establishment that serves a population that is not a highly susceptible population. COS- Eggs Discarded.

Observed no drying provisions at 3 hand sinks in main kitchen. C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with 1. Individual, disposable towels; COS- PIC placed paper towels at all 3 hand sinks.

Observed can opener placed as clean ready to use with heavy dark build up. C/A-Equipment food-contact surfaces and utensils shall be clean to sight and touch. P COS- Employee washed, rinsed, and sanitized can opener.

EHS discussed with Director Kelli who stated residents are allowed to order eggs cooked to order; Facility has no consumer advisory. C/A-if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. 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. Pf 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats.

Observed raw pork in meat sink thawing under submerged water with no running water flowing over product. C/A-food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F COC- Running water turned on over product.

Observed two cellphones on a food prep top table in main kitchen. C/A-Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. COS- PIC placed items in designated area.

Observed PIC's expired serve safe certificate; expired on 1/3/2024 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. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Observed no paper towels at hand sink in dishware area. C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels COS- PIC placed paper towels at hand sink.

Observed a dirty whisk in hand sink in main kitchen. C/A- A handwashing facility may not be used for purposes other than handwashing COS- PIC removed dirty utensil to be washed and sanitized.