WEST COBB DINER

Observed several plastic containers on rack in ware wash area wet stacking. C/A-Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS- Items unstacked to air dry completely.

Observed two food prep employees wash their hands less than 10 seconds and turn off with bare hands. C/A- Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P 3. To avoid re-contaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS- Employees rewashed hands properly and turned off with paper towel.

Observed raw chicken stored above raw uncovered pork in main kitchen WIC. Observed raw oysters sitting behind arugula in prep top in main kitchen. C/A-Food shall be protected from cross contamination by storing food based on minimum internal cook temperatures. COS- Raw chicken moved with other raw chicken on bottom shelf. Arugula discarded.

Observed several items in WIC(mac and cheese, squash, sweet potato, and milk), Prep top & bottom 1(raw shrimp and raw oyster), Prep Top 2 (pepper jack, gouda, American cheese), FS cooler (mixed greens) all holding above 41F. Prep top 5 ( boiled egg, shredded cheese, turkey diced, blue cheese) 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 or below COS- All items discarded.

Observed mac and cheese and squash casserole holding below 135F on shelf above grill top. Observed gravy in steam well holding below 135F(placed there 30 minutes ago per PIC). 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 135°F (57°C) or above COS- Mac and cheese, and yellow squash casserole discarded. Gravy reheated above 165F within 2 hours.

Observed raw chicken covered with plastic wrap, large batch of coleslaw covered with lid, in WIC not cooling at a rate fast enough to achieve cooling. C/A-Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS- items uncovered and placed in WIF for rapid cooling.

Observed butter milk next to fryer holding on TPHC with no discard time labeled. C/A-) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food COS- Item discarded replaced and labeled with discard time 1-4 pm.

Observed CFSM certificate of a manager that is no longer employee with company, Christina Khan(2030) C/A-At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Correct by 10/30/2026.

Observed hand sink in front service bar with no hand soap. C/A-Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS- hand soap placed at hand sink.

Observed no hand drying provisions at front service bar hand sink. C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with:1. Individual, disposable towels; Pf COS- paper towels placed at hand sink.

Observed heavy black and green slime on ice machine lid in main kitchen. Observed heavy dark build up on soda gun nozzle in front service bar. C/A-. Equipment food-contact surfaces and utensils shall be clean to sight and touch. P COS- items cleaned and sanitized.

Observed several foods through out kitchen uncovered: PREP BOTTOM 3- trout butter, marinara, gravy COUNTER TOP- bacon, flour PREP BOTTOM 2- pickles, corndogs, squash PREP BOTTOM 4- diced onions, cilantro, and olives ABOVE HEAT LAMP- Corn bread (x2) COS- all items covered with plastic or lids.

Observed several squirt bottles throughout main kitchen on counter tops and in prep top units not labeled. C/A-. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS- Squirt bottles labeled.

Observed heavy food debris inn WIC floor and throughout main kitchen. C/A-Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed yellow squash, sweet potato, black eyed peas, and stuffing in warmer cabinet in main kitchen holding 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- Items all reheated to above 165F within 1 hour.

Observed raw shrimp cooling at 48F at 12:35 and re-tempted at 2:04 at 46F in bottom prep top unit. Observed boiled eggs in container with lid tightly on it in prep top unit bottom on Dine and Dash side at 75F at 1:00 and reattempted at 2:00 at 74F in WIC still with lid on container. Observed tomato in prep top cooler- right side at 52F at 12:57 and retempted at 50F at 2:07 C/A-Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. COS- PIC placed all items in WIF, uncovered for rapid cooling.

Observed food prep employee on cell phone and then put phone back in her pocket and proceeded to put on gloves without washing 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 after engaging in other activities that contaminate the hands. COS- EHS asked food prep employee to wash hands and re-glove.

Observed several containers of raw ground beef above raw fish in WIC. Observed raw pork behind raw salmon in prep top unit in main kitchen. Observed raw hamburger above raw salmon in prep unit bottom in main kitchen. Observed raw scallops behind hush puppy mix in prep top #2 (by fryer). C/A- Food shall be protected from cross contamination by storing food based on minimum internal cook temperature. COS- PIC placed all raw fish above raw ground beef in WIC. Food Employee moved hush puppy mix behind raw scallops. Employee moved raw salmon behind raw pork in prep top. Employee moved raw salmon to top shelf and raw hamburger bottom shelf in prep bottom unit. Facility has food safety storage handout on WIC and in food employee binder.

Observed prep top unit in front of grill holding above 41F. Observed several TCS food items in prep unit above grill holding above 41F (see asterisks below). 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- Items discarded. Work order placed. Unit not in use.

Observed black eyed peas, lima beans, and green beans in large containers in WIF not cooling at a rapid enough speed to achieve cooling from 135-70F within the first two hours. Observed hush puppy mix placed in WIC after prep temping at 64 @ 12:35, re-tempted in WIC tightly covered at 2:09 at 60F. Observed raw fish(44) and raw shrimp(54) covered in prep unit bottom (by fryer) just prepped temping at same initial temperature an hour later. C/A-Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS- PIC placed green beans in shallow pan for rapid cooling. PIC placed ice paddles in lima beans and black eyed peas. PIC halved hush puppy mix in three containers and placed in WIF for rapid cooling. PIC placed raw fish and raw shrimp in ice bath and placed in WIF for rapid cooling.