MARIETTA DINER

Observed numerous TCS food items stored in the RIC and at the prep top unit with a temperature above 41*F See table below C/A 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Food was discarded

Observed two trays of pancake batter stored uncovered in the RIC in the main kitchen. Observed chopped chicken, chopped bacon, potato salad, tuna salad, chicken salad stored at the bottom of the prep top unit uncovered. Observed nacho cheese and mozzarella sticks uncovered at the bottom of the prep top unit in the main kitchen C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: Some food was discarded and other was covered

Observed two cartons of heavy whipping cream stored at the bottom of the prep top unit with an expiration date of 5/8/26 and 4/8/28. C/A Expired Foods. 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. P

COS: Food Discarded

Observed metal trays stacked wet in the main kitchen on the shelf. Observed large plastic storing containers stacked wet on the shelf in the pantry in the main kitchen. C/A Equipment and Utensils, 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 COS: PIC instructed the staff to unstack the trays

Observed deli cutter and the meat cutting saw with visible food debris on the exterior chute of the saw. Observed the fan covers in the WIC#2 and WIC#3 with visible black substance build-up. Observed automatic potato peeler with residue still remaining on the chute even after washing Observed the Oven doors in the soup prep area covered with baked grease C/A The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: Needs to be corrected in 72 hours

Observed alfredo sauce holding below 135F in the warmer cabinet in the main kitchen. C/A: TCS foods shall be maintained at 135F or higher when hot holding. COS: Discarded.

Observed spinach soup not cooling at the proper rate to ensure food is cooled from 135F to 70F within 2 hours. C/A: C/A: FOOD SHALL COOL AT A RATE OF 32.5F PER HOUR WHEN COOLING FROM 135F TO 70F WITHIN 2 HOURS COS: Soup placed in walk-in cooler to finish cooling to 70F.

Observed numerous foods stored uncovered in Walk-in Cooler, Reach-in Coolers, and Prep Coolers. CA: Unless actively cooling, all foods must be stored covered to protect from possible contamination. COS: Foods properly covered.

Observed black residue inside of the bulk ice machine in the main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch

Observed Numerous fly strips (with flies attached) observed hanging over prep tables.

CA: Insect control devices shall be installed so that:

(i) The devices are not located over a food preparation area; and

(ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Observed several flies throughout the inside of the main kitchen and inside of the dining room. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Numerous TCS foods observed cold holding above 41 F. CA: All cold holding above 41 F.

Numerous fly strips (with flies attached) observed hanging over prep tables.

CA: Insect control devices shall be installed so that:

(i) The devices are not located over a food preparation area; and

(ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

COS: Removed.

Numerous flies observed throughout main kitchen. CA: Insect control devices shall be installed so that:

(i) The devices are not located over a food preparation area; and

(ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Numerous foods stored uncovered in Walk-in Cooler, Reach-in Coolers, and Prep Coolers. CA: Unless actively cooling, all foods must be stored covered to protect from possible contamination. COS: Foods properly covered.

Numerous squeeze bottles observed without labels. CA: 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: Properly labeled.

Several Prep Cooler in Main Kitchen observed with pooling water, broken lids, and shelf. CA: Equipment must remain in good repair.

Stove observed with heavy black build-up. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.