KADAYDLES OF CORNELIA

Observed meat prep top cooler in front food service area not maintaining cold holding temperatures of 41F or below for TCS food items in the top portion of the unit, see temperature observations. PIC stated out of temperature TCS food items were placed in the unit at 1:30pm, temperatures taken ~2:45pm. PIC is to temporarily use 4-hour Time as a Public Health Control (TPHC) until prep top cooler has been repaired or replaced such that it is functioning properly and maintaining cold holding temperatures of 41F or below. Current TCS food in prep top cooler must be used or discarded by 5:30pm. PIC turned temperature gauge down on prep top cooler during inspection. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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.

Observed back door outer opening is not self-closing. To prevent entry of pests outer opening doors shall be self-closing. (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

Observed water damage on ceiling tiles in main kitchen area. Replace all ceiling tiles that meet the GA Food Code requirements - in good repair, non-absorbent, smooth, and easily cleanable. Observed dirt accumulation on floors. Clean floors as a frequency to prevent accumulation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (iv) 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. Note: Observed slime and accumulation inside the ice machine. PIC instructed to to clean and sanitize machine by end of business.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Note: Dirt accumulation on floors. Floors need a deep cleaning.