MARIETTA BURGER BAR

observed multiple items cold holding above 41F in reach-in cooler and top of prep top cooler in main kitchen (see asterisk).

When cold holding, all TCS items shall be maintained at 41F or below.

CA: All items were discarded.

Observed food debris and buildup inside prep top cooler in main kitchen. Observed food debris around rack in back storage room by walk-in cooler. Observed food debris and buildup on bottom of walk-in cooler in back storage area.

CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Observed soiled knives stored as clean along knife rack near prep sink in main kitchen.
2. Observed inside of ice chute on drink machine in dining area soiled with black encrusted debris.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: All cleaned during inspection.

1. Observed food debris and buildup inside prep top cooler in main kitchen and ice cream freezer in bar area.
2. Observed accumulated food debris along lid of onion container and shelving of prep table in main kitchen.

C/A: Clean areas; Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Observed walls heavily soiled with splatter and dirt primarily near hand-wash station and grill area of main kitchen.
2. Observed black accumulation throughout floors of main kitchen/storage area of facility and WIC in main kitchen.

C/A: Ensure all physical facilities are cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed floor in disrepair throughout back storage area of main kitchen.

C/A: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. PIC stated he has started process to repair floors during 2026.

Observed employee beverage cup stored on in-use prep table in main kitchen.

C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Observed several food items stored uncovered along prep tables and in cold holding units throughout main kitchen.

C/A: Unless cooling, all food must be covered.

COS: All food items covered.

1. Observed pink and black accumulations inside ice machine in main kitchen.
2. Observed clean knives stored for use along soiled wall knife holder in main kitchen.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: All areas cleaned and sanitized.

Observed damaged gaskets along reach-in freezer in main kitchen.

C/A: Repair/replace gaskets; 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

PIC states gaskets have been ordered for unit.

Observed food debris and dirt buildup along shelving areas of prep line, bulk flour container lids, and base of reach-in freezers in main kitchen storage area.

C/A: Sanitize equipment and shelving areas to prevent contamination; non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Observed walls heavily soiled with splatter and dirt primarily near hand-wash station and grill area of main kitchen.
2. Observed black accumulation throughout floors of main kitchen/storage area of facility and WIC.

C/A: Ensure all physical facilities are cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed whole milk dated to be discarded 10/1/2023 held beyond expiration in WIC in main kitchen/storage area of facility.

C/A: refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety.

COS: Item discarded.

Observed several utensils stored in food with handles in contact with food in reach-in cooler (parmesan cheese, and beef patties) and dry food items (flour) in main kitchen.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: All handles removed.

Observed several boxes of single use containers stored directly on the floor of main kitchen/storage area of facilty.

C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location at least 6 inches above the floor.

Observed damaged gaskets along reach-in freezer in main kitchen/storage area of facility.

C/A: Repair/replace gaskets; 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed food debris and dirt buildup along shelving areas of prep line, flour container lids, gaskets of white-deep freezer in 3-compartment sink area, and base of reach-in freezer in main kitchen storage area.

C/A: Sanitize equipment and shelving areas to prevent contamination; non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed black accumulation primarily in the corners of floors near appliances in main kitchen/storage area of facility.

C/A: Ensure all physical facilities are cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.