MARIETTA PROPER

Observed raw shelled eggs stored behind sliced cheese, raw sausage stored behind peppers, raw chicken stored behind shrimp, and raw beef stored behind salmon in grill cooler in main kitchen.

CA: Raw animal proteins will be stored based on minimum cook temperatures to prevent cross contamination.

COS: Eggs were moved in front of cheese, sausage was moved in front of peppers, chicken was moved in front of shrimp, and beef was moved in front of salmon.

Observed multiple items cold holding above 41F (see asterisk) in main kitchen and downstairs in walk in cooler.

CA: All TCS items shall be kept at 41F or below when cold holding.

COS: All items were discarded.

(1) Observed employee touch raw shrimp then changed gloves and proceeded to touch other items in main kitchen without washing hands first. (2) Observed employee pull up pants without washing their hands afterwards (main kitchen). C/A: Employees shall wash their hands after contamination and before changes in task. COS: PIC instructed employee to wash their hands.

Observed several cold holding violations in cooler drawers and prep top cooler (main kitchen). See asterisks on temperature log. 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 41F or below. COS: Discarded

Observed employee drinking from a cup without straw or lid in food preparation area (main kitchen). C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: PIC educated employee on drinking requirements.

Observed paper towels not present at bar hand sink (upstairs and downstairs). C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;
2. A continuous towel system that supplies the user with a clean towel;
3. A heated-air hand drying device;
4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Paper towels provided.

Observed menu's consumer advisory is lower case and lacks disclosure (*) for eggs and tuna tartar (dinner & brunch menu). C/A: 1.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.

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.

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Correct within 10 calendar days.

Observed two containers of salsa (containing tomatoes) prepped on 1/16/25 inside reach-in cooler (main kitchen). C/A: A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; (ii) Is in a container or package that does not bear a date or day; (iii) Is appropriately marked with a date or day that exceeds 7 days . 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. COS: Discarded

Observed several spray bottles containing sanitizer unlabeled in bar areas (upstairs and down stairs). C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: Labeled.

Observed utility lines and pipes unnecessarily exposed in downstairs storage room ceiling. C/A: . Utility service lines and pipes may not be unnecessarily exposed. 2. Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings. 3. Exposed horizontal utility service lines and pipes may not be installed on the floor. Correct within 30 calendar days.

Observed unsealed wooden shelving holding food items in downstairs storage room. C/A: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. (Seal wood). Correct within 30 calendar days.

Observed far-wall of downstairs bar in basement constructed of bricks unsealed and not easily cleanable. C/A: floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Correct within 30 calendar days.

Observed downstairs storage room floors with exposed dirt/red clay from ground underneath, covered with white tarp. C/A: Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:

1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted;
2. Closely woven and easily cleanable carpet for carpeted areas; and
3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. Correct within 30 calendar days.

Observed far-wall of downstairs bar in basement constructed of bricks unsealed and not easily cleanable.

C/A: 1. Wall and ceiling covering materials shall be nonabsorbent, light colored, and attached so that they are easily cleanable.

2. Except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.