MARTIN'S RESTAURANT - POWDER SPRINGS LOCATION

Observed several TCS food items cold holding at above 41F in main kitchen (see asterisks).

C/A: TCS foods which are cold held must be maintained at 41F and below.

COS: PIC advised temperatures fluctuated due to constant opening of WIC door and some TCS foods out for less than 4 hours. See temperature section for corrective actions and discarded items.

Observed scrambled eggs (steamtable), beef chili (front food service steam well), apple pies and hashbrowns (fry table front food service area) hot holding at below 135F in facility (**see asterisks).

C/A: All TCS foods must be maintained at 135F and above during hot holding.

COS: Pies and hashbrowns discarded; eggs and chili reheated to above 165F- see temperature section.

Observed certified food safety manager (Kerry Dixon) listed as food manager at another location (3721 FLOYD RD).

C/A: 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.

Obtain and post CFSM for facility and email photo to EHS within 60-days.

Observed WIC in main kitchen with heavily damaged floors; detaching from base with crevices and not easily cleanable.

C/A: Repair floor; nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed sealing along base/floor and under door of WIC in main kitchen heavily deteriorated, rusted, with openings exposing outside of unit.

C/A: Repair seals of unit; ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair. Equipment that is fixed because it is not easily movable shall be installed so that it is:

(i) Spaced from adjoining equipment, walls, and ceilings a distance of not more than one thirty-second inch or 1 millimeter; or

(ii) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.

Repair within 60-days and email confirmation photo of repairs to EHS. EHS confirmed repairs with owner via phone new door is scheduled to arrive within 4-6 weeks.

1. Observed floors soiled with accumulated grease primarily under grill and behind appliances throughout main kitchen.
2. Observed dust, dirt, and grease accumulated along walls and ceilings throughout main kitchen/front food service area.

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

2nd consecutive violation; must be corrected within 30-days.

Observed several TCS food items cold holding at above 41F in main kitchen (see asterisks).

C/A: TCS foods which are cold held must be maintained at 41F and below.

COS: PIC advised temperatures fluctuated due to constant opening of WIC door and all TCS foods out for less than 4 hours. All items placed in ice bath or WIC.

Observed scrambled eggs hot holding at below 135F along steamtable in main kitchen (see asterisks).

C/A: All TCS foods must be maintained at 135F and above during hot holding.

COS: Food discarded.

Observed dishes wet-nested, stacked along drainboard area of 3-compartment sink in main kitchen.

C/A: 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: Dished properly arranged.

1. Observed interior of shake machine along front food service area with accumulated spillage.
2. Observed microwave along front food service area with accumulated food debris and splatter.
3. Observed floor of WIC and WIF in main kitchen soiled with food debris and accumulated dirt.
4. Observed warmer cabinet in main kitchen heavily soiled with food debris.
5. Observed lower shelving areas along front food service area soiled with dirt and debris.
6. Observed interior of steamtable hood in main kitchen heavily soiled with accumulated grease and splatter.
   C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

1. Observed floors soiled with accumulated grease primarily under and behind appliances throughout main kitchen.
2. Observed dust, dirt, and grease accumulated along walls and ceilings throughout main kitchen/front food service area.

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

Observed black accumulations along interior lids and walls of ice bin in front food service area and drive thru.

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

COS: Both cleaned and sanitized.

Observed dead roaches and large amounts of excrement along doors of cabinets and inside cabinets along front food service area of facility.

C/A: Remove items and deep clean; The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions and using devices to trap or other means of devices to control presence.

1. Observed interior of shake machine along front food service area with black residue and spillage.
2. Observed microwave along front food service area with accumulated food debris and splatter.
3. Observed floor of WIC and WIF in main kitchen soiled with food debris and accumulated dirt.
4. Observed prep push-carts (2) and warmer cabinet in main kitchen heavily soiled with food debris. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed TCS food items cold holding at above 41F in main kitchen (see asterisks).

C/A: TCS foods which are cold held must be maintained at 41F and below.

COS: All items placed in WIF and coolers adequately cold holding.

Observed several food items hot holding at below 135F in main kitchen (see asterisks).

C/A: All TCS foods must be maintained at 135F and above.

COS: All items discarded.

Observed Serve safe food manager certificate posted along front food service area for Brian Davis whom no longer works at facility.

C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

Post food manager certification for food manager within 30 days.

1. Observed black accumulations along lids of ice bin in front food service area and drive thru.
2. Observed black accumulations inside and along exterior of ice machine in main kitchen.

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

COS: All items clean and sanitized.

Facility has no probe thermometer to verify food temperatures throughout main kitchen.

C/A: 1. A food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04.

2. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.

Observed 1-dead roach along exterior of ice machine in main kitchen and several dead roaches and excrement inside counter cabinets along front food service area.

C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions and using devices to trap or other means of devices to control presence.

PIC advised that facility receives pest control services from Ecolab. PIC informed that facility is bombed for roaches monthly and the next application will be 8/10/2024.

Observed WIC in main kitchen cold holding at above 41F. PIC adjusted thermostat to 20F and unit still cold holding at above 50F @ 11:55pm.

C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. (41F and below).

All TCS foods moved to WIF and coolers in main kitchen/front food service area. Unit must be serviced to maintain at 41F and below prior to resuming use.

Observed warmer cabinet in main kitchen hot holding at below 135F.

C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use- 135F and below.

All TCS items discarded (sausage patties); no TCS items are to be stored in unit until serviced or adjusted to hot hold at 135 and above.

Observed heavily soiled equipment (warmer cabinets and push carts) 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.

1. Observed thick dust accumulations over food prep area in main kitchen.
2. Observed splatter and debris along walls and floors throughout main kitchen.

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

Observed TCS food items cold holding at above 41F in main kitchen (see astericks).

TCS foods must be maintained at 41F and below.

COS: All items discarded and replaced.

Observed several food items hot holding at below 135F in main kitchen (see asterisks).

C/A: All TCS foods must be maintained at 135F and above.

COS: All items reheated to 165F.

1. Observed black accumulations along lid of ice bin in front food service area.
2. Observed black accumulations in drink dispenser nozzles of drink machine in drive thru.

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

COS: All items clean and sanitized.

Observed dishes wet-nested, stacked along drainboard area of 3-compartment sink in main kitchen.

C/A: 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.

Observed accumulated grease build-up in grill exhausts grates/vents in 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 floors of WIC and WIF in main kitchen soiled with food debris and black accumulations throughout. 2. Observed splatter along walls in main kitchen of facility.

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

Observed black build up over grill top dripping from hood vent. Excessive build up of black char on grill top and around grill top. Tea nozzle on sweet tea observed with black buildup on internal nozzle. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed 2 damp wiping cloths store on counters throughout kitchen. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held in between uses in a sanitizer solution of 50-100 ppm (Chlorine). COS: PIC placed cloths in sanitizer.

Observed 2 dead insects (roaches) in back of main kitchen underneath counter and 1 dead insect (roach) underneath ice machine. Observed 1 live insect (roach) crawling on back of ice machine.
CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions and using devices to trap or other means of devices to control presence.

Observed the floors, walls, and ceiling throughout the facility with an accumulation of debris, encrusted soil buildup on cove base and floor under ice machine, oil/grease in broken tiles on floor, and dust on ceilings throughout grill prep. CA: Physical facilities must be maintained clean and in good repair.